Lemon Cream Cupcakes

Name: Lemon Cream Cupcakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 30
Cuisine: American
Ingredients: 1 teaspoons baking powder; 1 teaspoon baking soda; 3 Tbsps butter, softened; 473 milliliters confectioners sugar; 3 eggs; 710 milliliters all-purpose flour; 2 Tbsps lemon juice; 0 teaspoons grated lemon peel; 1 Tbsp milk; 1 teaspoons salt; 454 grams cups sour cream; 473 milliliters sugar; 1 teaspoons vanilla extract

The recipe Lemon Cream Cupcakes could satisfy your American craving in around 45 minutes. One portion of this dish contains around 2g of protein, 5g of fat, and a total of 175 calories. For 22 cents per serving, you get a dessert that serves 30. It is a good option if you're following a vegetarian diet. Head to the store and pick up flour, vanillan extract, butter, and a few other things to make it today.

Instructions

In a large bowl, cream butter and sugar until light and fluffy.

Ingredients you will need

Butter

Cream

Sugar

Equipment you will use

Bowl

Add eggs, one at a time, beating well after each addition. Beat in lemon peel and vanilla.

Ingredients you will need

Lemon Peel

Vanilla

Egg

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).

Ingredients you will need

Baking Soda

Sour Cream

All Purpose Flour

Salt

Fill greased or paper-lined muffin cups with 1/4 cup of batter.

Equipment you will use

Muffin Liners

Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Equipment you will use

Toothpicks