Tuesday, March 20, 2012

Spring Is Here!!

I know I just made St. Patty's cupcakes and all, but I wanted to make something for the first day of Spring, and these light lemony cupcakes came to mind.  (Plus, I gave some of them away!)  I use this as a base recipe (and omit the lemon) for my go-to vanilla cupcake recipe.  I've started to use plain Greek yogurt in place of sour cream, and I absolutely love that change- it makes for lighter, fluffier cupcakes.  Today, though, I had to use up some sour cream, since I have a ton on hand and it needs used.  These are good both ways- I love this recipe!  Make sure to use fresh lemon juice and zest if you make the lemon version of these.

Lemon Cream Cupcakes
adapted from Allrecipes.com
Makes about 15 cupcakes

1/2 cup butter, softened
1 cup sugar
1 egg
1 egg yolk
1 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sour cream OR plain Greek yogurt

1/4 cup butter, softened
3-1/3 cups confectioners' sugar
3 tablespoons lemon juice
1 teaspoon vanilla extract
1/4 teaspoon grated lemon zest
 milk, to thin, if needed

1.  Preheat oven to 350 F.  Line muffin cups with paper liners.  In a mixing bowl, cream butter and sugar. Beat in egg and yolk, one at a time. Add lemon zest and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream or yogurt (batter will be thick). Fill greased or paper-lined muffin cups with about 1/4 cup of batter. Bake for 15-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely.

2.  For frosting, cream butter and sugar in a small mixing bowl. Add lemon juice, vanilla, lemon peel and milk if needed; beat until smooth.  Frost cupcakes.  (I piped it onto cupcakes with a 1M Wilton tip).
**This post and photos are property of http://dishingwithdish.blogspot.com/ **

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