Delicious Lemon Cupcakes
Servings: Makes 30 cupcakes

Comments:
Very Delicous!!!!

Preparation Time: 20 minutes
Bake Time: 18 minutes

Ingredients:
Cupcakes:
3 1/2 cups all-purpose flour
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks/8 oz/226g) butter, softened
1 1/2 cups granulated sugar
2 tsp. vanilla extract
3 eggs
2 (8-ounce) cartons dairy sour cream
2 teaspoon finely shredded lemon peel

Lemon Frosting:
3 tablespoons (1 1/2 oz/42g) butter, softened
1 cup sifted powdered sugar
2 tablespoons lemon juice
3/4 teaspoon vanilla extract
1 1/4 cups sifted powdered sugar
Milk (2 to 3 teaspoons if necessary)
1 teaspoon shredded lemon peel

Instructions:
1. Preheat the oven to 350 degree F (180 C). Line thirty 2 1/2-inch
muffin cups with paper bake cups; set aside. In a medium bowl, combine
flour, baking powder, baking soda, and salt; set aside.

2. In a large bowl, beat butter with an electric mixer on medium to
high speed for 30 seconds. Add granulated sugar and vanilla; beat
until well mixed. Add eggs, one at a time, beating well after each
addition. Add flour mixture and sour cream alternately to beaten
mixture, beating on low speed after each addition just until combined.
(The batter will be thick.) Stir in lemon peel.

3. Spoon about 1/4 cup of the batter into each prepared muffin cup
*(See Tip Below). Bake in preheated oven about 18 minutes or until a
wooden toothpick inserted in centers comes out clean. Cool completely
on a wire rack before frosting.

Makes 30 cupcakes.

To Make Lemon Frosting:
In a medium bowl, beat butter with 1 cup powdered sugar, beating well.
Gradually beat in lemon juice and vanilla. Gradually beat in
additional 1-1/4 cups powdered sugar. If necessary, beat in enough
additional milk (2 to 3 teaspoons) to make of spreading consistency.
Stir in shredded lemon peel.

*Tip:
If all of the cupcakes do not fit in the oven at one time, refrigerate
the remaining cupcakes while the first ones bake.

Submitted By: Kendra