Ingredients
- 1 cup butter or margarine, softened
- 2 cups sugar
- 3 eggs
- 2 teaspoons grated lemon rind
- 1 teaspoon vanilla
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 cups sour cream
- 3 tablespoons butter or margarine, softened
- 2 1/4 cups powdered sugar
- 2 tablespoons lemon juice
- 3/4 teaspoon vanilla
- 1/4 teaspoon grated lemon rind
- 1 tablespoon milk (up to 2)
Make it step by step
- In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time.
- Add lemon peel 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 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 small mixing bowl. Add lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost cupcakes.
- Yield: 30 servings
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.