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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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LEMON CREAM CUPCAKES This recipe came from an estate sale. I obtained it when I purchased the family collection from the Woods Estate in Canton, Texas in 1988. Ingredients:
1 cup butter softened |
2 cups granulated sugar |
3 medium eggs |
2 teaspoons grated lemon rind |
1 teaspoon vanilla |
3-1/2 cups all purpose flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
2 cups sour cream |
frosting |
3 tablespoons butter softened |
2-1/4 cup powdered sugar |
2 tablespoons lemon juice |
3/4 teaspoon vanilla |
1/4 teaspoon grated lemon rind |
1-1/2 tablespoons milk |
Directions:
1. Cream butter and sugar then beat in eggs one at a time.
2. Add grated lemon rind and vanilla then mix thoroughly.
3. Combine dry ingredients and add to creamed mixture alternately with sour cream.
4. Fill greased or paper lined muffin cups with 1/4 cup batter.
5. Bake at 350 for 30 minutes then allow to cool 10 minutes and remove to racks to cool.
6. For frosting cream butter and sugar in mixing bowl.
7. Add lemon juice, lemon peel and milk then beat until smooth then frost cupcakes.
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