Lemon Cream Cupcakes
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
YIELD: 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
Ingredients
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1 cup butter, softened
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2 cups sugar
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3 large eggs, room temperature
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2 teaspoons grated lemon zest
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1 teaspoon vanilla extract
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3-1/2 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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2 cups sour cream
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FROSTING:
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3 tablespoons butter, softened
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2-1/4 cups confectioners' sugar
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2 tablespoons lemon juice
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3/4 teaspoon vanilla extract
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1/4 teaspoon grated lemon zest
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1 to 2 tablespoons 2% milk
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Additional lemon zest, optional
Directions
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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).
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2.
Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
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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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