Lemon Cream Cupcakes

"I love anything citrus-y and these fit the bill. I don't remember where I got the recipe."
 
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Ready In:
50mins
Ingredients:
16
Yields:
30 cupcakes
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ingredients

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directions

  • In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla and mix well.
  • Combine dry ingredients; add to creamed mixture alternately with sour cream. The batter will be thick.
  • Fill greased or paper-lined muffin cups with 1/4 cup of batter.
  • Bake at 350º for 25-30 minutes or until toothpick inserted near the center comes out clean.
  • Cool 10 minutes; remove to wire rack 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 when completely cooled.

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Reviews

  1. The batter is very thick, but the texture is great after baked. I also used lemon juice instead of the zest, mostly because it's what I had available, and it worked great. Not too lemony, but still satisfied my lemon craving. I'll make these again.
     
  2. The cupcakes were delicious. I like a lot of flavor, so I added lemon juice instead of just the zest. Great texture. I didn't make the frosting because I was concerned about the heat level where I was taking them. So I stuck with the Wilton's buttercream recipe from their website with and used lemon juice to thin it down to the right consistency instead of milk.
     
  3. I have a huge cravings for citrus deserts and this recipe satisfies them all. The cake has just the right amount of lemon flavor for the average "sour" tooth (although personally, I would add a bit more)and the icing adds that extra kick. It is buttery and so lemony. I would like to try this recipe with other citrus fruit like, oranges.
     
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