Oh So Lemony! Lemon Cream Cupcakes

I made these cupcakes for my Mother-in -Law's Birthday. Everything was going fine until I started to frost them with my homemade Lemon Frosting. It started running all over! Yikes! I had to stick it in the fridge right away and call my In Laws and ask them to pick up frosting on their way over.


This is how I wanted it to look!

The cupcakes did taste amazing though! Very rich, moist and lemony!

Here is the recipe:

• 1 cup butter, softened
• 2 cups sugar
• 3 large eggs
• 2 tsp grated lemon rind
• 1 tsp vanilla
• 1 tsp lemon extract
• 3 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 2 cups sour cream

With an electric mixer or hand mixer cream together your butter and sugar. Beat in eggs, one at a time. Add the lemon peel, vanilla, and lemon extract and mix well. In a separate bowl sift together your flour, baking powder and baking soda. Add this mixture and your sour cream alternately a little at a time into your mixing bowl. Mix until combined. This batter will be thicker than a boxed mix.

Fill paper-lined muffin pan 1/3 full with batter.

Bake in a 350 degree oven for 15-20 minutes or until a toothpick inserted comes out clean. Cool on a cooling rack completely before frosting. For the frosting I used:

• 3 tbsp of butter, softened
• 2 1/4 cups powdered sugar (use more if needed)
  
• 3/4 tsp vanilla
• 1/2 tsp lemon extract
• 1 tbsp milk
• 2 drops of yellow food coloring

I would highly recommend chilling your cupcakes before frosting so the frosting doesn't run! Also, I like lots of frosting so if you are like me, I would double your frosting recipe!



~Delicious~

Click Here for a printable version of this recipe.