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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Lemon Cream Cupcakes Recipe

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This recipe for Lemon Cream Cupcakes is from Brown Family Cookbook - 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup butter
2 cups sugar
3 eggs
2 tsp. grated lemon peel
1 tsp. vanilla
3 1/2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 cups sour cream (16 oz.)
FROSTING
3 tbsp. butter, softened
2 1/4 cups powered sugar
2 tbsp, lemon juice
1 tsp. vanilla
1/4 tsp. grated lemon peel
1 to 2 tbsp. milk
Directions:
Directions:
Cream 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 powder, and salt, add to creamed mixture alternately with sour cream, beating well after each addition. (batter will be thick).
Fill greased muffin cups with 1/4 of batter. Bake @ 350º for 25-30 minutes.
FROSTING:
Cream butter and powdered sugar in a small mixing bowl until light & fluffy. Add the lemon juice,vanilla, lemon peel and milk, beat until smooth. Frost cupcakes.
Number Of Servings:
Number Of Servings:
2 1/2 dozen
Personal Notes:
Personal Notes:
These are one of my favorites. They are really moist because of the sour cream.

 

 

 

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