Title: Lemon Cream Cupcakes
Categories: Not Blank
Yield: 30 Servings

1	c	Butter or margarine; softened
2	c	Sugar
3		Eggs
2	ts	Grated lemon rind
1	ts	Vanilla
3 1/2	c	All-purpose flour
2	ts	Baking powder
1	ts	Baking soda
2	c	Sour cream
		Frosting:
3	tb	Butter or margarine; softened
2 1/4	c	Powdered sugar
2	tb	Lemon juice
3/4	ts	Vanilla
1/4	ts	Grated lemon rind
1		Or 2 tbsp milk

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.

Posted to MM-Recipes Digest V4 #2 by fatfree-request@fatfree.com on Jul 14, 1997

Recipe by: Taste of Home - August/September '97

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