Lemon Cream Cupcakes
From chefmeow 15 years ago
- 30 minutes to make
- Serves 12
LEMON CREAM CUPCAKES This recipe came from an estate sale. I obtained it when I purchased the family collection from the Woods Estate in Canton, Texas in 1988.
Ingredients
- 1 cup butter softened shopping list
- 2 cups granulated sugar shopping list
- 3 medium eggs shopping list
- 2 teaspoons grated lemon rind shopping list
- 1 teaspoon vanilla shopping list
- 3-1/2 cups all purpose flour shopping list
- 2 teaspoons baking powder shopping list
- 1 teaspoon baking soda shopping list
- 2 cups sour cream shopping list
- Frosting: shopping list
- 3 tablespoons butter softened shopping list
- 2-1/4 cup powdered sugar shopping list
- 2 tablespoons lemon juice shopping list
- 3/4 teaspoon vanilla shopping list
- 1/4 teaspoon grated lemon rind shopping list
- 1-1/2 tablespoons milk shopping list
How to make it
- Cream butter and sugar then beat in eggs one at a time.
- Add grated lemon rind and vanilla then mix thoroughly.
- Combine dry ingredients and add to creamed mixture alternately with sour cream.
- Fill greased or paper lined muffin cups with 1/4 cup batter.
- Bake at 350 for 30 minutes then allow to cool 10 minutes and remove to racks to cool.
- For frosting cream butter and sugar in mixing bowl.
- Add lemon juice, lemon peel and milk then beat until smooth then frost cupcakes.
People Who Like This Dish 3
- hunnee Nanaimo, CA
- shibattou Fort Mohave, AZ.
- lovemybirds Dayton, OH
- bloom Dusseldorf, DE
- chefmeow Garland, TX
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The Rating
Reviewed by 2 people-
These sound very good and very creamy. Thanks Cat.
lovemybirds
in Dayton loved it
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