Lemon cupcakes with cream
Description
This recipe will yield 2.5 dozen cupcakes. You can decorate the cupcakes according to your imagination. Marzipan daisies can be prepared 2–3 days in advance to save time.
Instructions
- 1
Step 1
1. Preheat the oven to 175 degrees. Line the muffin tin with paper liners. In a medium bowl, mix together flour, baking soda, baking powder, and salt; set aside. In a large bowl, beat butter and sugar together until creamy. Add eggs one at a time, beating well after each addition. Mix in finely grated lemon zest and vanilla extract. Add one-third of the flour mixture and mix until just combined. Stir in half of the sour cream. Repeat with the remaining flour mixture and sour cream, alternating until all ingredients are incorporated. Beat the batter for another 20–30 seconds. Fill each prepared paper liner with 2 tablespoons of batter. Bake for 20–25 minutes, or until golden brown. Allow cupcakes to cool completely before frosting.
- 2
Step 2
2. To make the frosting, beat the butter together with one-third of the powdered sugar and milk. Mix in the finely grated lemon zest. Add another third of the powdered sugar along with vanilla extract and half of the lemon juice. Mix well. Finally, add the remaining powdered sugar and lemon juice. Beat thoroughly.
- 3
Step 3
3. Add food coloring, if desired, and decorate the cooled cupcakes.