Lemon Cream Cupcakes Recipe

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Lemon Cream Cupcakes
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Ingredients:

Directions:

  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition (batter will be thick).
  2. Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. For frosting, cream butter and confectioners' sugar in a small bowl until light and fluffy. Add the lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost cupcakes. Yield: about 2-1/2 dozen.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 380.07 Kcal (1591 kJ)
Calories from fat 71.34 Kcal
% Daily Value*
Total Fat 7.93g 12%
Cholesterol 36.37mg 12%
Sodium 90.17mg 4%
Potassium 24.42mg 1%
Total Carbs 70.9g 24%
Sugars 25.35g 101%
Dietary Fiber 0.02g 0%
Protein 4.5g 9%
Vitamin C 0.6mg 1%
Vitamin A 0.1mg 3%
Iron 0.1mg 1%
Calcium 12.5mg 1%
Amount Per 100 g
Calories 300.21 Kcal (1257 kJ)
Calories from fat 56.35 Kcal
% Daily Value*
Total Fat 6.26g 12%
Cholesterol 28.73mg 12%
Sodium 71.22mg 4%
Potassium 19.29mg 1%
Total Carbs 56g 24%
Sugars 20.02g 101%
Dietary Fiber 0.01g 0%
Protein 3.56g 9%
Vitamin C 0.5mg 1%
Vitamin A 0.1mg 3%
Iron 0.1mg 1%
Calcium 9.9mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.3
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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