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 tb Milk (up to 2)
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.
Yields
30 Servings