In The Kitchen: Lemon Cream Cupcakes

I found this decadent recipe on All Recipe's .Com, one of my new favorite hangouts. These delicate, moist, lemon-flavored treats didn't stand a chance in my household; we consumed them almost immediately. The great thing about this delightful little recipe is that it doesn't require a lot of complex ingredients, yet the cake is sure to please those that have more of a sophisticated palette. 

Those that aren't very fond of super-lemony sweets will find these cupcakes delicious, as the lemon-flavor in this recipe isn't overpowering at all; but rather faint. For all of my lemon-lovers out there, you can double the amount of zest called for in this recipe, or even add a tiny bit of Lemon Extract or Lemon Essential Oil. 

To my beginner cooks out there, this is a very easy recipe to follow provided you don't make any adjustments with the Baking Powder & Baking Soda. I would also leave the cream cheese in the recipe as well, it is what adds to the light, smooth, airy texture.

Lemon Cream Cupcakes [Adapted from All Recipes.com]

Ingredients - Yields 30 cupcakes

1 cup butter or margarine, softened << I used butter

2 cups sugar

3 eggs

2 teaspoons grated lemon peel

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 Ingredients

3 tablespoons butter or margarine, softened

2 1/4 cups confectioners' sugar

2 tablespoons lemon juice

3/4 teaspoon vanilla extract

1/4 teaspoon grated lemon peel

1 tablespoon milk

Directions:

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 degrees F 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 a small mixing bowl. Add lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost cupcakes.  

 

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