Lemon Drop Cupcakes

From The Culinary Couple | Source Cappellino’s Crazy Cakes

Makes 24 cupcakes.

For the Cupcakes

  • 1 cup butter or margarine, softened
  • 2 cups sugar
  • 3 eggs
  • 2 teaspoons grated lemon peel
  • 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

For the Frosting

  • 3 tablespoons butter or margarine, softened
  • 2 1/4 cups confectioners’ sugar
  • 2 tablespoons lemon juice
  • 3/4 teaspoon vanilla extract
  • 1/4 teaspoon grated lemon peel
  • 1 tablespoon milk

Preheat the oven to 350°F.

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°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 peel, and milk; beat until smooth. Frost cupcakes.

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