Lemon and Sour Cream Cupcakes

I love the lemon flavor in these cupcakes. They are rich, without being too heavy, and full of zest. Winter is citrus season, and lemons are a natural choice for dessert this time of year.

Lemon zest in both the batter and the frosting, really makes them special. Cupcakes are also such a nice, easy dessert. If you try these, I am sure you will be pleased, as will your family and friends.

It makes a big batch, so you can freeze some for later.

Even though I normally frost these, you can also just combine powdered sugar with a little lemon zest and dust them with it, instead of the frosting.

Lemon and Sour Cream Cupcakes

1 cup butter, softened

2 cups sugar

3 eggs

2 teaspoons grated lemon peel

1 teaspoon vanilla extract

3½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon each baking powder and salt

2 cups sour cream

Frosting:

9 tablespoons butter, softened

6 ¾ cups confectioners’ sugar

6 tablespoons lemon juice

1 T. vanilla extract

¾ teaspoon grated lemon peel

3 tablespoon milk

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 30 greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees 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 peel and milk; beat until smooth. Frost cupcakes. Makes 30.