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Home Stuffed Grape Leaves With Fresh Rhubarb

Lemon Cream Cupcakes Recipe

Ingredients

How to make it

  • In a large mixing bowl, cream butter and sugar until light and fluffy.
  • Add eggs one at a time, beating well after each addition.
  • Beat in lemon peel, juice, and vanilla.
  • Combine flour, baking soda, baking powder, and salt. Add to butter mixture alternatively with sour cream beginning and ending with flour.
  • Beat well after each addition. Batter will be thick.
  • Place cupcake liners into two regular sized muffin pans.
  • Fill cups about halfway with batter. Bake at 350 degrees for 25-30 minutes or until inserted toothpick comes out clean.
  • Cool in pan for 10 minutes then turn cupcakes out onto wire rack to cool completely.
  • Frosting:
  • In a large mixing bowl, combine butter and cream cheese. Beat on high speed until creamy.
  • Add extract and lemon peel. Continue beating.
  • Turn mixer down and gradually add sugar. When all is incorporated, turn mixer back to high and beat until smooth and spreadable.
  • Frost cupcakes.

Reviews & Comments 2

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    " It was excellent "
    henrie ate it and said...
    Oh my what a good recipe, you have my 5
    Was this review helpful? Yes Flag
    " It was excellent "
    juels ate it and said...
    This recipe is going straight to the keepers! Sounds so luscious! Thanks for sharing!
    Was this review helpful? Yes Flag

The Cook

angelgirl94 Reidsville, NC

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