Lemon Cream Cupcakes

Total Time:Prep: 20 min. Bake: 25 min. + cooling

Recipe by Ruth Ann Stelfox, Raymond, Alberta

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Aug. 19, 2022

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

TEST KITCHEN APPROVED

Lemon Cream Cupcakes

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Yield:about 2-1/2 dozen
Prep:20 min
Cook:25 min
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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
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Directions

  1. 1
    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).
  2. 2
    Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. 3
    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

1 cupcake: 244 calories, 11g fat (6g saturated fat), 48mg cholesterol, 178mg sodium, 34g carbohydrate (22g sugars, 0 fiber), 3g protein.
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