Healthy Food Dinner Diet Recipes

Lemon Cream Cupcakes Recipe

Posted on 26. May, 2009 by admin in Lemon Cake

“‘Just thinking of these delicate cupcakes makes me hungry!’ admits Ruth Ann Stelfox of Raymond, Alberta.”

INGREDIENTS

* 1 cup butter or margarine, 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 sour cream
* FROSTING:
* 3 tablespoons butter or margarine, softened
* 2 1/4 cups confectioners’ sugar
* 2 tablespoons lemon juice
* 3/4 teaspoon vanilla extract
* 1/4 teaspoon grated lemon peel
* 1 tablespoon milk

DIRECTIONS

1. 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 greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely. For frosting, cream butter and sugar in a small mixing bowl. Add lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost cupcakes.

Tags: Dessert, Lemon Cream Cupcakes