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Lemon Cream Cupcakes

Total Time

Prep: 20 min. Bake: 25 min. + cooling

Makes

about 2-1/2 dozen

Instead of a layer cake, serve guests these delicate cupcakes tinged with a tangy lemon flavor. —Ruth Ann Stelfox, Raymond, Alberta
Lemon Cream Cupcakes Recipe photo by Taste of Home

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 3 large eggs, room temperature
  • 2 teaspoons grated lemon zest
  • 1 teaspoon vanilla extract
  • 3-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups sour cream
  • FROSTING:
  • 3 tablespoons butter, softened
  • 2-1/4 cups confectioners' sugar
  • 2 tablespoons lemon juice
  • 3/4 teaspoon vanilla extract
  • 1/4 teaspoon grated lemon zest
  • 1 to 2 tablespoons 2% milk
  • Additional lemon zest, optional

Directions

  1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon zest and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition (batter will be thick).
  2. Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. For frosting, cream butter and confectioners' sugar in a small bowl until light and fluffy, 5-7 minutes. Add the lemon juice, vanilla, lemon zest and milk; beat until smooth. Frost cupcakes. If desired, sprinkle with additional lemon zest.

Nutrition Facts

1 cupcake: 244 calories, 11g fat (6g saturated fat), 48mg cholesterol, 178mg sodium, 34g carbohydrate (22g sugars, 0 fiber), 3g protein.

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