LEMON CREAM CUPCAKES

 

Contributed by Annette Ashton

Serving Size: 30

Cupcakes:

• 1 cup butter ; softened
• 2 cups sugar
• 3 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 ; (16 ounces) sour cream

Frosting:

• 6 tablespoons butter, softened
• 4 1/2 cups confectioners' sugar
• 4 tablespoons lemon juice
• 1 1/2 teaspoon vanilla extract
• 1/2 teaspoon grated lemon peel
• 2 to 4 tablespoons milk

In a large bowl, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon peel 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).

Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350° for 18 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, cream butter and confectioners' sugar in a small bowl until light and fluffy. Add the lemon juice, vanilla, lemon peel, and milk; beat until smooth. Frost cupcakes.