Lemon Cream Cupcakes

Photo: flickr user Rachel from Cupcakes Take the Cake

Ingredients

1 cup butter or margarine, softened

2 cups sugar

3 eggs

2 teaspoons grated lemon rind

1 teaspoon vanilla

3 1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

2 cups sour cream

3 tablespoons butter or margarine, softened

2 1/4 cups powdered sugar

2 tablespoons lemon juice

3/4 teaspoon vanilla

1/4 teaspoon grated lemon rind

1 tablespoon milk (up to 2)

Preparation

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

Yield: 30 servings