Lemon Cream Cupcakes
These delicate cupcakes are a refreshing treat anytime.
30 standard cupcakes
1 cup butter or margarine, room temperature
2 cups granulated (white) sugar
3 large eggs
2 teaspoons grated lemon peel
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
3 tablespoons butter or margarine, room temperature
2 1/4 cups confectioners' (powdered) sugar
2 tablespoons lemon juice
3/4 teaspoon vanilla extract
1/4 teaspoon grated lemon peel
1 tablespoon milk
Preheat oven to 350°F (177°C). Prepare muffin pans by placing 30 baking cups in each cavity or by brushing the cavities with Pan Release or cooking spray.
In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick). Fill baking cups with 1/4 cup of batter.
Bake for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire cooling racks to cool completely.
Cream butter and sugar in a small mixing bowl. Add lemon juice, vanilla, lemon peel and milk; beat until smooth. Spread on cooled cupcakes.
Preparation Time: 20 minutes
Bake Time: 30 minutes
Amount per serving: 244 calories, 11 g fat (6 g saturated fat), 48 mg cholesterol, 178 mg sodium, 34 g carbohydrate, trace fiber, 3 g protein.