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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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I love lemon, citrus, and I love cupcakes so...:) This recepe is from my mother, she made these in my childhood. I hope you like them. Enjoy! Ingredients:
1 1/2 cups all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
1 cup granulated sugar |
1/2 cup unsalted butter, at room temperature |
2 eggs |
1/4 cup whole milk |
1/4 cup sour cream |
2 teaspoons of freshly grated lemon zest |
1 tablespoon fresh lemon juice |
1/2 teaspoon vanilla extract |
Directions:
1. 1) Preheat the oven to 350 degrees, line a 12 piece cupcake tin with liners and set aside.
2. 2) In a small bowl, whisk together the flour, baking powder and salt, set aside.
3. 3) In a large bowl, using a hand help whisk or you can do this in a big standing mixer, cream together the butter and sugar, add the eggs and incorporate well.
4. 4) Add the sour cream, milk, lemon zest and lemon juice and mix until its all well incorporated.
5. 5) Add the dry ingredients to the wet and mix them in to combine but make sure you don’t over mix.
6. 6) Using a large ice cream scoop, divide your batter evenly in lined muffin tin. Bake for about 20 to 22 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Let them cool completely on a wire rack.
7. For the frosting:.
8. 7) In a large bowl using a hand help whisk, cream together the butter and cream cheese. Add the remaining ingredients and mix until you have a creamy frosting.
9. 8) Pipe or spoon on each cupcake and enjoy!
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