Lemon Cream Cupcakes

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1 cup butter softened

2 cups sugar

3 large eggs

2 teaspoons grated lemon peel

1 teaspoon vanilla extract

3-1/2 cups king arthur unbleached all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2 cups sour cream 16 ounces

3 tablespoons butter softened (frosting)

2-1/4 cups confectioners sugar (frosting)

2 tablespoons lemon juice (frosting)

3/4 teaspoon vanilla extract (frosting)

1/4 teaspoon grated lemon peel (frosting)

1 tablespoons milk


1. In a mixing bowl, cream together 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 25-30 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.

2. 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.

Bon Appetit!

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