Total Time
50mins
Prep 20 mins
Cook 30 mins

I love anything citrus-y and these fit the bill. I don't remember where I got the recipe.

Ingredients Nutrition

Directions

  1. In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla and mix well.
  2. Combine dry ingredients; add to creamed mixture alternately with sour cream. The batter will be thick.
  3. Fill greased or paper-lined muffin cups with 1/4 cup of batter.
  4. Bake at 350º for 25-30 minutes or until toothpick inserted near the center comes out clean.
  5. Cool 10 minutes; remove to wire rack to cool completely.
  6. For frosting, cream butter and sugar in a small mixing bowl. Add lemon juice, vanilla, lemon peel and milk. Beat until smooth.
  7. Frost cupcakes when completely cooled.
Most Helpful

The batter is very thick, but the texture is great after baked. I also used lemon juice instead of the zest, mostly because it's what I had available, and it worked great. Not too lemony, but still satisfied my lemon craving. I'll make these again.

OmarMel September 27, 2012

The cupcakes were delicious. I like a lot of flavor, so I added lemon juice instead of just the zest. Great texture. I didn't make the frosting because I was concerned about the heat level where I was taking them. So I stuck with the Wilton's buttercream recipe from their website with and used lemon juice to thin it down to the right consistency instead of milk.

haroper June 29, 2008

I have a huge cravings for citrus deserts and this recipe satisfies them all. The cake has just the right amount of lemon flavor for the average "sour" tooth (although personally, I would add a bit more)and the icing adds that extra kick. It is buttery and so lemony. I would like to try this recipe with other citrus fruit like, oranges.

Sparkle 1874 July 17, 2005