Posted by: Sophisticakes | May 26, 2011

Lemon Cream Cupcakes

I found this yummy recipe, added my own frosting to go with it and served them at a party, they were a hit!

The cupcakes: Altered version of Lemon Cream Cupcakes (by: Ruth Ann Stelfox, with Lemon Buttercream Frosting (by: Sophisticakes) and topped with a raspberry! 🙂


Lemon Cream Cupcakes
1 Cup butter or margarine, softened
2 Cups sugar
3 Eggs
2 Teaspoons grated lemon peel
2 Tablespoons lemon juice
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

Directions: Preheat oven to 325 degrees. In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel, lemon juice, 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  for 12 minutes (mini cupcakes) or until cupcakes spring up when pressed lightly with your finger.


Lemon Buttercream Frosting
2 1/2 Cups powdered sugar
3/4 Cups (1 1/2 sticks) of unsalted butter at room temperature
1 Tablespoon heavy whipping cream
4 tablespoons lemon juice (about 3 small lemons)

Directions: Cream butter and powdered sugar in a mixing bowl. Add heavy whipping cream and mix in lemon juice a tablespoon at a time. Frost and add berry of your choice (my favorite are raspberries or blueberries)!


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