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

Cupcake:

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

Frosting:

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!!