Lemon Cream Cupcakes

These are so dreamy; they are an absolute favorite of mine. The cupcake is denser than most, and is moist and has a nice level of lemon flavor. The frosting is a bit runny, so you can just dip the cupcake tops in the frosting to make life easier, or use a thicker decorating frosting if you want to dress them up more, and just add lemon juice and zest to the mix.

Ingredients

• 1 cup butter or margarine, softened
• 2 cups sugar
• 3 eggs
• 2 teaspoons grated lemon peel
• Dash of 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
• FROSTING:
• 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

1. In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel, lemon juice and vanilla; mix well.
2. In a separate bowl, combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick).
3. 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.
4. For frosting, cream butter and sugar in a small mixing bowl. Add lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost cupcakes.

Recipe Source: Taste of Home Baking Book