adapted from Allrecipes.com
Makes about 15 cupcakes
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
Frosting:
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).
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