Lemon Sour Cream Cupcakes

Lemon Sour Cream Cupcake

I think these cupcakes are almost as easy to make as a box mix, but so much better. They are fragrant with the addition of both lemon zest and lemon juice and moist from the addition of the sour cream. In the winter when citrus prices are better I often cook more often with them. I also save some for later by zesting lemons and oranges and freezing the zest. I also juice extra lemons and limes and freeze the juice, too.

 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

1T. 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.