“Open your mouth and taste, open your eyes and see, how good God is.” Psalm 34:8

Lemon Cream Cupcakes


1 Cup Butter, softened
2 cups Sugar
3 Eggs
2 tsp. Lemon Zest
1/2 tsp. Vanilla
1/2 tsp. Almond extract
3 1/2 cups Flour
2 tsp. Baking Powder
1 tsp. Baking Soda
2 cups Sour Cream

** To make Coconut Cream Cupcakes
omit Lemon Zest; add 7oz shredded coconut

Frosting Recipe:
3 TB Butter, softened
2 1/4 cups Powdered Sugar
2 TB Lemon Juice
3/4 cup Vanilla
1/4 tsp. Lemon Zest
1-2 TB Milk
"I am the Alpha and the Omega," says the Lord God, "who is, and who was, and who is to come, the Almighty." Revelation 1:8 NIV


Created on April 4th, 2008

In a large mixing bowl, combine butter and sugar until light and fluffy. About 5 minutes.

While butter and eggs are beating, in another mixing bowl sift together flour, baking soda and baking powder; set aside.

Add eggs one at a time to butter and sugar mixture.

Add lemon peel, vanilla and almond extract.

Add dry ingredients to butter mixture alternating with sour cream. (Batter will be thick)

Fill paper lined muffin cups with 1/4 cup batter (about 2/3 way full)

Bake at 350 degree for 20-25 minutes or until a toothpick inserted near center comes out clean.

Cool for 10 minutes; remove to wire racks and cool completely before frosting.

To make frosting:
In a large mixing bowl, cream butter and powdered sugar. Add lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost cupcakes and enjoy!

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