Name: Lemon Cream Cupcakes
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 1 cup butter, softened -; 2 cups sugar -; 3 large eggs, room temperature -; 2 teaspoons grated lemon zest -; 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, softened -; 2-1/4 cups confectioners' sugar -; 2 tablespoons lemon juice -; 3/4 teaspoon vanilla extract -; 1/4 teaspoon grated lemon zest -; 1 to 2 tablespoons 2% milk -; Additional lemon zest, optional -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Lemon Cream Cupcakes

1. 1 cup butter, softened -

2. 2 cups sugar -

3. 3 large eggs, room temperature -

4. 2 teaspoons grated lemon zest -

5. 1 teaspoon vanilla extract -

6. 3-1/2 cups all-purpose flour -

7. 1 teaspoon baking soda -

8. 1/2 teaspoon baking powder -

9. 1/2 teaspoon salt -

10. 2 cups sour cream -

11. Frosting: -

12. 3 tablespoons butter, softened -

13. 2-1/4 cups confectioners' sugar -

14. 2 tablespoons lemon juice -

15. 3/4 teaspoon vanilla extract -

16. 1/4 teaspoon grated lemon zest -

17. 1 to 2 tablespoons 2% milk -

18. Additional lemon zest, optional -

How to cook deliciously - Lemon Cream Cupcakes

1. Stage

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon zest 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).

2. Stage

Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.

3. Stage

For frosting, cream butter and confectioners' sugar in a small bowl until light and fluffy, 5-7 minutes. Add the lemon juice, vanilla, lemon zest and milk; beat until smooth. Frost cupcakes. If desired, sprinkle with additional lemon zest.