Lemon cream cupcakes

 
                            Lemon Cream Cupcakes
 
 Recipe By     : Taste of Home - August/September '97
 Serving Size  : 30   Preparation Time :0:00
 Categories    : Not Sent
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      c             butter or margarine -- softened
    2      c             sugar
    3                    eggs
    2      tsp           grated lemon rind
    1      tsp           vanilla
    3 1/2  c             all-purpose flour
    2      tsp           baking powder
    1      tsp           baking soda
    2      c             sour cream
                         Frosting:
    3      tbsp          butter or margarine -- softened
    2 1/4  c             powdered sugar
    2      tbsp          lemon juice
      3/4  tsp           vanilla
      1/4  tsp           grated lemon rind
    1                    or 2 tbsp milk
 
 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° 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 small mixing bowl. 
 Add lemon juice, vanilla, lemon peel and milk; beat until smooth.  Frost
 cupcakes.
 
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