HOW TO MAKE MINI CUPCAKES RECIPES

Name: Lemon Cream Cupcakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: about 2-1/2 dozen.
Ingredients: 1 cup butter, softened; 2 cups sugar; 3 large eggs, room temperature; 2 teaspoons grated lemon zest; 1 teaspoon vanilla extract; 3-1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 2 cups 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 zest; 1 to 2 tablespoons 2% milk; Additional lemon zest, optional

LEMON CREAM CUPCAKES RECIPE: HOW TO MAKE IT

Lemon Cream Cupcakes Recipe: How to Make It image

Instead of a layer cake, serve guests these delicate cupcakes tinged with a tangy lemon flavor. —Ruth Ann Stelfox, Raymond, Alberta

Provided by Taste of Home

Categories Desserts

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield about 2-1/2 dozen.

Number Of Ingredients 18

Ingredients

1 cup butter, softened
2 cups sugar
3 large eggs, room temperature
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups 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 zest
1 to 2 tablespoons 2% milk
Additional lemon zest, optional

Steps:

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon zest 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). , Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, cream butter and confectioners' sugar in a small bowl until light and fluffy, 5-7 minutes. Add the lemon juice, vanilla, lemon zest and milk; beat until smooth. Frost cupcakes. If desired, sprinkle with additional lemon zest.

Nutrition Facts : Calories 244 calories, FatContent 11g fat (6g saturated fat), CholesterolContent 48mg cholesterol, SodiumContent 178mg sodium, CarbohydrateContent 34g carbohydrate (22g sugars, FiberContent 0 fiber), ProteinContent 3g protein.

LEMON CREAM CUPCAKES RECIPE: HOW TO MAKE IT

Lemon Cream Cupcakes Recipe: How to Make It image

Instead of a layer cake, serve guests these delicate cupcakes tinged with a tangy lemon flavor. —Ruth Ann Stelfox, Raymond, Alberta

Provided by Taste of Home

Categories Desserts

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield about 2-1/2 dozen.

Number Of Ingredients 18

Ingredients

1 cup butter, softened
2 cups sugar
3 large eggs, room temperature
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups 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 zest
1 to 2 tablespoons 2% milk
Additional lemon zest, optional

Steps:

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon zest 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). , Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, cream butter and confectioners' sugar in a small bowl until light and fluffy, 5-7 minutes. Add the lemon juice, vanilla, lemon zest and milk; beat until smooth. Frost cupcakes. If desired, sprinkle with additional lemon zest.

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LEMON CREAM CUPCAKES RECIPE: HOW TO MAKE IT

Instead of a layer cake, serve guests these delicate cupcakes tinged with a tangy lemon flavor. —Ruth Ann Stelfox, Raymond, Alberta
From tasteofhome.com
Reviews 4.4
Total Time 45 minutes
Category Desserts
Calories 244 calories per serving

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon zest 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). , Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, cream butter and confectioners' sugar in a small bowl until light and fluffy, 5-7 minutes. Add the lemon juice, vanilla, lemon zest and milk; beat until smooth. Frost cupcakes. If desired, sprinkle with additional lemon zest.

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