Lemon Cream Cupcakes
"Instead of a layer cake, serve guests these delicate cupcakes tinged with a tangy lemon flavor. —Ruth Ann Stelfox, Raymond, Alberta..."
INGREDIENTS
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1 cup butter, softened
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2 cups sugar
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3 large eggs, room temperature
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2 teaspoons grated lemon zest
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1 teaspoon vanilla extract
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3-1/2 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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2 cups sour cream
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FROSTING:
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3 tablespoons butter, softened
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2-1/4 cups confectioners' sugar
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2 tablespoons lemon juice
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3/4 teaspoon vanilla extract
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1/4 teaspoon grated lemon zest
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1 to 2 tablespoons whole milk
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