|The flops. So sad. They were still delicious, but they just didn't rise like they should have.|
Lemon Cupcakes with Cream Cheese Frosting
Cupcake recipe from Baked Perfection
1 cup butter, softened
2 cups sugar
4 teaspoons grated lemon zest
4 tablespoons of lemon juice
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sour cream
1 stick butter, softened
2 lbs. confectioners’ sugar
2 teaspoons vanilla extract
juice of one lemon
1. In a medium bowl combine the flour, baking soda, baking powder, and salt. In a separate mixing bowl, cream the butter and sugar. Beat in the eggs, one at a time. Add the lemon zest, lemon juice and vanilla; mix well.
2. Add the flour mixture to creamed mixture alternately with sour cream (batter will be thick).
3. Fill greased or paper-lined muffin cups 3/4 full with batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
Cream Cheese Frosting
Recipe from My Baking Addiction
16 oz. cream cheese, softened
8oz butter (1 stick), softened
2 lbs confectioners' sugar
2 tsp vanilla extract
juice of 1 lemon
Using a mixer, blend the butter and cream cheese together until well combined. Gradually add in the confectioners’ sugar until fully incorporated. Then mix in vanilla and lemon juice.
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