Lemon Cream Cupcakes

READY IN: 50mins
Recipe by Lvs2Cook

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

Top Review by OmarMel

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.

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.

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