Ingredients Jump to Instructions ↓

  1. 1 cup butter, softened

  2. 2 cups sugar

  3. 3 eggs

  4. 2 teaspoons grated lemon peel

  5. 1 teaspoon vanilla extract

  6. 3-1/2 cups all-purpose flour

  7. 1 teaspoon baking soda

  8. 1/2 teaspoon baking powder

  9. 1/2 teaspoon salt

  10. 2 cups (16 ounces) BREAKSTONE'S® Sour Cream FROSTING:

  11. 3 tablespoons butter, softened

  12. 2-1/4 cups confectioners' sugar

  13. 2 tablespoons lemon juice

  14. 3/4 teaspoon vanilla extract

  15. 1/4 teaspoon grated lemon peel

  16. 1 to 2 tablespoons milk

Instructions Jump to Ingredients ↑

  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon peel 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 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. For frosting, cream butter and confectioners' sugar in a small bowl until light and fluffy. Add the lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost cupcakes. Yield: about 2-1/2 dozen.


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