Wednesday, May 12, 2010

Lemon Cream


Continuing  with the Tuesday night baking tradition, I whipped up a batch of lemon cream cupcakes. The cupcakes themselves had a delectable cake like texture and the perfect hint of lemon flavor with every bite. The frosting had more of a lemon zing so I was careful not frost them too heavily, even though in my opinion the frosting is the best part of any cupcake!

Lemon Cream Cupcakes
Adapted from All Recipes
1 cup butter, softened
2 cups sugar
3 eggs
2 tsp grated lemon peel
1 tsp pure vanilla extract
1/4 tsp pure lemon extract
3 1/2 cups AP flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups sour cream

3 tbsp butter
2 1/4 cups confectioners sugar
2 tbs lemon juice
3/4 tsp vanilla extract
1/2 tsp grated lemon peel
2 tbsp milk

1. Preheat oven to 350 F and paper line about 30 muffin cups. In a mixing bowl, cream butter and sugar. Beat in eggs one at a time. Add grated lemon peel, vanilla extract, and lemon extract. Mix well. 
2. Combine dry ingredients; add to creamed mixture alternately with sour cream. Batter will be thick (and tasty).
3. Fill muffin cups about 1/4 full and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes and remove to wire rack to cool completely.
4. For frosting: Cream butter and sugar in a mixing bowl. Add lemon juice, vanilla, and milk. Beat until smooth. Add more milk as needed for spreading consistency. 
5. Frost cupcakes! 
6. Eat cupcakes!!


  1. my dilemma: i get stuck on #6 and it repeats until i'm about to explode. :)

  2. when life gives you lemons! don't make lemonade, make cupcakes! these look great (: