Sunday, March 28, 2010

Lemon Cream Cupcakes

These are so moist and fresh - perfect for spring. I made The Best Frosting Ever using a teaspoon of lemon extract - fabulous! But I have to say, I think these would also be fantastic with a glaze of lemon juice, powdered sugar, and lemon zest. When I make these again, I'll try that and post a recipe for the glaze.

I followed the baking time on the recipe exactly and my cupcakes were too brown, so I have adjusted the baking time.

This makes about 15-18 cupcakes, depending on how much you fill the cups. If you decide to double the recipe, you will only need 3 eggs, not 4.


1/2 cup butter, softened
1 cup sugar
2 eggs
2 tsp. grated lemon zest
1/2 tsp.vanilla extract
1 3/4 cups flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1 cup sour cream
yellow food coloring, optional

In a mixing bowl, cream butter and sugar. Beat in eggs. Add lemon peel and vanilla.

In a medium bowl, combine dry ingredients. Add this to butter mixture alternately with sour cream. (Batter will be thick). Add food coloring, if desired.

Fill paper-lined muffin cups about 2/3 full. Bake at 350 for 20-25 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes, then remove to wire rack. Cool completely before frosting.

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