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Lemon Cupcakes Recipe

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This recipe for Lemon Cupcakes, by , is from Keep On Smiling, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Morin Family
Added: Friday, August 21, 2009


3 1/2 cups all-purpose flour
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks/8 oz/226g) butter, softened
1 1/2 cups granulated sugar
2 tsp. vanilla extract
3 eggs
2 (8-ounce) cartons dairy sour cream
2 teaspoon finely shredded lemon peel

1. Preheat the oven to 350 degree F (180 C). Line thirty 2 1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside.

2. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and vanilla; beat until well mixed. Add eggs, one at a time, beating well after each addition. Add flour mixture and sour cream alternately to beaten mixture, beating on low speed after each addition just until combined. (The batter will be thick.) Stir in lemon peel.

3. Spoon about 1/4 cup of the batter into each prepared muffin cup. Bake in preheated oven about 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool completely on a wire rack before frsoting and topping cupcakes with lemon or orange zest (optional).




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