Lemon Cream Cupcakes with frosting!

Ladies and gentleman, I give you...

Cupcake!

If you love, and I mean really love lemons, then pucker up and smile! (?) I'm about to bestow on you a yummy lemon cupcake. These make a good 24 batch of cupcakes, but the frosting - not so much! LOL It frosted almost 12 cupcakes (it would've probably done a good 12, but I piped my frosting -until I saw it wasn't going to go far - whereas if I had just slathered it on it probably would've went further)

Here goes...

INGREDIENTS:

1 cup butter or margarine , softened ( I used butter)

2 cups sugar

3 eggs

2 tsp grated lemon peel

1 tsp vanilla extract

3 1/2 cups all-purpose flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

2 cups sour cream

FROSTING:

3 TBSP butter

2 1/4 cups confectioner's sugar

2 TBSP lemon juice (of course, I used more!)

3/4 tsp vanila extract

1/4 tsp grated lemon peel

1 TBSP milk

In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time.

Add lemon peel and vanilla; mix well.

Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick).

Fill greased, or PAPER-LINED muffin cups with 1/4 cup batter. Bake at 350 degrees for 25-30 minutes or until toothpick inserted near the center comes out clean.

Cool.

For frosting, cream butter and sugar in a small mixing bowl. Add lemon juice, vanilla, lemon peel and milk, beat until smooth. Frost cupcakes.

*** OK, I love tart things, so I added some lemon extract in both the cupcake batter and the frosting!

When I realized I wasn't going to have enough frosting, I opened a (gasp) store-bought container of vanilla frosting and added some lemon to that to finish all except six. Those six are bagged up and thrown in the freezer for a later little batch. So, yes, this is also a Freezer Foods Friday recipe ROFL!!

Now I'm wondering, why do my cupcakes turn out better when I use those cheapy foil cupcake pans from the grocery store instead of my real cupcake pans? Seriously, I baked a batch in those cheapy foil pans (with paper liners, of course), and a batch in the (paper lined) muffin tin/pan and the ones in the muffin pan browned way too quickly, while the cheap old foil pans baked beautifuly!

Enjoy!

I'm linking to Cupcake Tuesday at HoosierHomemade's blog.