These lemon cream cupcakes have restored my faith in cupcakes! I've always been a muffin girl, but these babies sure made my day.
Lemon Cream Cupcakes
1. In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel, lemon extract and vanilla; mix well.
2. 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. Leave some in the bowl to enjoy unbaked! Yum!
4. 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.
Lemon Cream Cheese Frosting
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the lemon juice and zest (amounts depend on how much flavor you want. I used about 3 tsp of juice and the zest of one lemon), then gradually stir in the confectioners' sugar. Then just frost away!