How to Make Lemon Cream Cupcakes - A Step-by-Step Guide

There's something about the tangy and refreshing flavor of lemon that just brightens up any dessert. And when it comes to cupcakes, there's no better way to incorporate this zesty citrus flavor than in these Lemon Cream Cupcakes. These tender and moist cupcakes are bursting with lemon flavor, and the creamy topping adds the perfect balance of sweetness. Plus, they're incredibly easy to make, so you can whip up a batch in no time.

Whether you're planning a brunch, a baby shower, or jus...

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Ingredients

  • 1 cup butter or margarine, softened
  • 2 cups sugar
  • 3 eggs
  • 2 teaspoons grated lemon peel
  • 1 teaspoon vanilla extract
  • 3 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 cups sour cream
  • 3 tablespoons butter or margarine, softened
  • 2 ¼ cups confectioners' sugar
  • 2 tablespoons lemon juice
  • ¾ teaspoon vanilla extract
  • ¼ teaspoon grated lemon peel
  • 1 tablespoon milk

Information

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Servings: 30
  • Yield: 30 servings

  • In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely. For frosting, cream butter and sugar in a small mixing bowl. Add lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost cupcakes.