- 1 cup butter, softened
- 2 cups sugar
- 3 large eggs
- 2 tsp grated lemon rind
- 1 tsp vanilla
- 1 tsp lemon extract
- 3 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 cups sour cream
With an electric mixer or hand mixer cream together your butter and sugar. Beat in eggs, one at a time. Add the lemon peel, vanilla, and lemon extract and mix well. In a separate bowl sift together your flour, baking powder and baking soda. Add this mixture and your sour cream alternately a little at a time into your mixing bowl. Mix until combined. This batter will be thicker than a boxed mix. Fill paper-lined muffin cups 1/3 full with batter.
Bake in a 350 degree oven for 15-20 minutes or until a toothpick inserted comes out clean. Cool on a cooling rack completely before frosting.
For the frosting : - 3 tbsp of butter, softened
- 2 1/4 cups powdered sugar (use more if needed)
- 3/4 tsp vanilla
- 1/2 tsp lemon extract
- 1 tbsp milk
- 2 drops of yellow food coloring
Note: I would highly recommend chilling your cupcakes before frosting so the frosting doesn't run!
