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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 30 |
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Just thinking of these delicate cupcakes makes me hungry! admits Ruth Ann Stelfox of Raymond, Alberta. Ingredients:
1 cup butter, softened |
2 cups sugar |
3 eggs |
2 teaspoons grated lemon peel |
1 teaspoon vanilla extract |
3-1/2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
2 cups (16 ounces) sour cream |
frosting: |
3 tablespoons butter, softened |
2-1/4 cups confectioners' sugar |
2 tablespoons lemon juice |
3/4 teaspoon vanilla extract |
1/4 teaspoon grated lemon peel |
1 to 2 tablespoons milk |
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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