These lemon cupcakes were a nice refreshing change to the usual cupcake flavors I bake. The cake was soft and moist and the sweet tangy frosting was so addicting. I must admit I was a little sad when the last cupcake was gone. I could not get enough of these cupcakes! Next time, I’m definitely making the whole recipe instead of halving it.
Lemon Cupcake
Lemon Cupcakes
(adapted from allrecipes.com)
makes about 24 cupcakes
Ingredients:
- 1 cup butter, softened
- 2 cups sugar
- 3 eggs
- zest of 2 medium lemons
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups sour cream
Frosting:
- 4 tablespoons butter, softened
- 4 1/2 cups powdered sugar
- 4 tablespoons lemon juice
- 1/2 teaspoon vanilla extract
- zest of 1 medium lemon
- 2 tablespoons milk
Directions:
- In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon zest and vanilla; mix well.
- Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick).
- Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely.
- For frosting, cream butter and sugar in a small mixing bowl. Add lemon juice, vanilla, lemon zest and milk; beat until smooth. Frost cupcakes.
