Instead of a layer cake, serve guests these delicate cupcakes tinged with a tangy lemon flavor. \u2014Ruth Ann Stelfox, Raymond, Alberta<\/p>\n","protected":false},"author":7061,"featured_media":1610636,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304517,303971,304158,304528,306104,304288,305487,304430,304515,307104,303966,304408,304368,306848,307199,304268,303987,324623,304150],"categories-v2":[308881,308500,310461,309438,308893,308988,308481,311876,259620,310796,308830,308880,310155,308495,308813,308745,309603,310245,259483,308514,309177,309434],"coauthors":[305],"recommended_recipes":[{"post_title":"Lemon Cupcakes","post_link":"\/recipes\/lemon-cupcakes\/","post_image":"\/wp-content\/uploads\/2018\/01\/Lemon-Cupcakes_exps36502_W101973175B03_25_2bC_RMS-2.jpg"},{"post_title":"Strawberry Lemon 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Cupcakes","post_link":"\/recipes\/irish-cream-cupcakes\/","post_image":"\/wp-content\/uploads\/2018\/01\/Irish-Cream-Cupcakes_exps161287_THHC2377564C07_11_2bC_RMS-1.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Lemon-Cream-Cupcakes_EXPS_HCA19_7140_E01_24_3b.jpg"},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/lemon-cream-cupcakes\/","name":"Lemon Cream Cupcakes","datePublished":"2018-01-01","dateModified":"2022-08-19","prepTime":"PT20M","cookTime":"PT25M","totalTime":"PT45M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Lemon-Cream-Cupcakes_EXPS_HCA19_7140_E01_24_3b-4.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"Instead of a layer cake, serve guests these delicate cupcakes tinged with a tangy lemon flavor. —Ruth Ann Stelfox, Raymond, Alberta","recipeIngredient":["1 cup butter, softened","2 cups sugar","3 large eggs, room temperature","2 teaspoons grated lemon zest","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","FROSTING:","3 tablespoons butter, softened","2-1\/4 cups confectioners' sugar","2 tablespoons lemon juice","3\/4 teaspoon vanilla extract","1\/4 teaspoon grated lemon zest","1 to 2 tablespoons 2% milk","Additional lemon zest, optional"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 350\u00b0. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon zest and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition (batter will be thick)."},{"@type":"HowToStep","text":"Fill greased or paper-lined muffin cups with 1\/4 cup of batter. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely."},{"@type":"HowToStep","text":"For frosting, cream butter and confectioners' sugar in a small bowl until light and fluffy, 5-7 minutes. Add the lemon juice, vanilla, lemon zest and milk; beat until smooth. Frost cupcakes. If desired, sprinkle with additional lemon zest."}],"recipeYield":"about 2-1\/2 dozen","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 244 calories","fatContent":"11g fat (6g saturated fat)","cholesterolContent":"48mg cholesterol","sodiumContent":"178mg sodium","carbohydrateContent":"34g carbohydrate (22g sugars","fiberContent":"0 fiber)","proteinContent":"3g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.388889,"reviewCount":18,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-08-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Maa0490"},"reviewBody":"
Love these lemon cupcakes! It made 2 and a half dozen regular size cupcakes, as well as 2 dozen minis. I used 3 different muffin pans: one baked for about 15 minutes, the other 20, and the mini muffin tin only took 8 minutes. I noticed that in a few other reviews others thought they were too dry. I didn't have a problem with that. The recipe said to bake them for 25 to 30 minutes, which would have over baked them. The cupcakes didn't get \"golden brown,\" but more of a pale look, yet they were done baking. The only way I could tell that they were done baking was because when I stuck a toothpick in the middle, only a few dry crumbs stuck to it. Anyway, I'm not really sure what the other comments were talking about the cupcakes having barely any lemon flavor, they had great flavor! The frosting was also delicious with a good lemon flavor! Overall, the cupcake and frosting complemented each other very nicely. I made them for my birthday party and they were a huge hit with all my friends (especially with my little brother)! I did not have any lemon zest on hand at the time, so I just used 2 teaspoons of lemon extract in the cupcakes. I doubled the frosting recipe. I definitely recommend this recipe!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-04-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"chugaluga"},"reviewBody":"I loved the texture and moistness to this cake. I actually am going to try using it as my vanilla cake recipe without the lemon and adding some vanilla beans. YUMMY!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-10-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mrsmyers1"},"reviewBody":"I only did the cake on this one and honestly used what I had. I didn't have fresh lemon so I used 1 1\/4 tsp of lemon extract and the lemon taste was just right. I also used 1 cup of sour cream and 1\/2 cup heavy whipping cream as that was all I had. And I use 3 tbs to 1 egg of olive oil mayonnaise instead of eggs. They tasted just like those lemon girl scout cookies. I put a butter cream icing on top. I will use this recipe with other flavors in the future!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-11-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"pearlrvr"},"reviewBody":"This was good, but the texture is more like a pound cake - very dense but moist due to all the sour cream. I added 1\/4tsp lemon extract to the batter and doubled the frosting. I also added a little salt (to taste) to the frosting to help bring out the flavor. One tip: there isn't enough butter to cream the butter and powdered sugar first for the frosting. Cream the butter by itself and then add the rest of the ingredients. Very nice lemon flavor.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-02-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ekampmann"},"reviewBody":"This rating is for the lemon frosting...I cheated and used lemon cake mix for cupcakes. :) The lemon frosting is EXCELLENT! I used 2 T. of milk and had to add a little more powdered sugar but will definitely add this to my recipe box! Thanks for sharing!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-08-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Kdavis50"},"reviewBody":"cupcakes were very good but the icing was too tart, I would cut back on the lemon juice just a little","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-09-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"lillybow"},"reviewBody":"These are good cupcakes, not too sweet and the lemon flavor is very delicate. I had them without frosting, but with sliced strawberries mixed with sugar like a small strawberry shortcake.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-01-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"NanZim"},"reviewBody":"My husband really enjoyed these 'moist and lemony' muffins. I sprinkled them with yellow colored sugar.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-08-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"foreverfarm1"},"reviewBody":"These were not my kind of dessert but came out quite yummy - I thought they had a lot of lemon taste in them and will use this recipe again","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-07-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Classymamaof2girls"},"reviewBody":"This recipe is amazing! So easy to make. I'm using this to make cupcakes for my brother's wedding, I am also making chocolate cupcakes and am wondering if I can use this same recipe for the chocolate cupcakes? How would I do that? Please help... the wedding is august 8th","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-11-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"lm2011"},"reviewBody":"Very light & moist cupcakes, not a strong lemon flavor.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-01-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Catering"},"reviewBody":"These cupcakes are moist and delicious. The only problem I had was with the frosting. I had to make two recipes of frosting to cover 2-1\/2 dozen cupcakes. The next time I'm going to try a Lemon Cream Cheese Frosting just like zrmag1 did.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-10-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Googeegaga"},"reviewBody":"My daughter loves to make these! They turn out great!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-06-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PageRD"},"reviewBody":"These cupcakes have a nice light, lemony flavor that explodes when combined with the frosting. These are heavier cupcakes but I enjoyed the texture. I agree that you need to double the frosting, as I like a bit more frosting. These are great for beginners who want to try baking from scratch.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-07-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dicentra01"},"reviewBody":"Bad! Had the consistency of heavy dry cornbread. The frosting was too sweet, tasted like lemonade. The cupcake outside had a crunch to it and I followed the recipe. Definitely wasn\u2019t for me.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-09-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"NATALIAVALENCIA"},"reviewBody":"Very hard and dry, even though I added blueberries. I added juice and zest from 2 lemons and it still had no lemon flavor. Tried not to overmix or overbake, but they were still very dry. You should try a different recipe, this is a waste. It has no flavor other than sugar. Even with 2 cups of sour cream (which seems excessive), this was not moist at all.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-04-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ebeth2007"},"reviewBody":"Made these to bring to Easter at my grandmother's and they were a big hit! I ended up having to make more frosting than the recipe called for, not sure why. The photo here has more frosting than I put. But they were very rich and moist and yummy, the frosting a perfect foil for the milder taste of lemon in the cupcakes. Will make again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-03-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"theforce22"},"reviewBody":"these are fabulous, not too lemony on the cake, great lemon in the frosting. Perfect!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"7140","romance_copy_dek":"Instead of a layer cake, serve guests these delicate cupcakes tinged with a tangy lemon flavor. —Ruth Ann Stelfox, Raymond, Alberta","enhanced_recipe_title":"Lemon Cream Cupcakes","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup butter, softened","IngredientText":"1 cup butter, softened"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups sugar","IngredientText":"2 cups sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 large eggs, room temperature","IngredientText":"3 large eggs, room temperature"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 teaspoons grated lemon zest","IngredientText":"2 teaspoons grated lemon zest"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon vanilla extract","IngredientText":"1 teaspoon vanilla extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3-1\/2 cups all-purpose flour","IngredientText":"3-1\/2 cups all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon baking soda","IngredientText":"1 teaspoon baking soda"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon baking powder","IngredientText":"1\/2 teaspoon baking powder"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon salt","IngredientText":"1\/2 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups sour cream","IngredientText":"2 cups sour cream"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"FROSTING:<\/b>","IngredientText":"FROSTING:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 tablespoons butter, softened","IngredientText":"3 tablespoons butter, softened"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2-1\/4 cups confectioners' sugar","IngredientText":"2-1\/4 cups confectioners' sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons lemon juice","IngredientText":"2 tablespoons lemon juice"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 teaspoon vanilla extract","IngredientText":"3\/4 teaspoon vanilla extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon grated lemon zest","IngredientText":"1\/4 teaspoon grated lemon zest"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 to 2 tablespoons 2% milk","IngredientText":"1 to 2 tablespoons 2% milk"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Additional lemon zest, optional","IngredientText":"Additional lemon zest, optional"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Lemon-Cream-Cupcakes_EXPS_HCA19_7140_E01_24_3b.jpg","RecipeId":7140,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Lemon Cream Cupcakes Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Lemon-Cream-Cupcakes_EXPS_HCA19_7140_E01_24_3b.jpg","ContributorId":null,"Firstname":"Ruth Ann","Lastname":"Stelfox","City":"Raymond","StateDescription":"Alberta","IsCommunityCook":false,"ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep: 20 min. 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In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon zest and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition (batter will be thick). ","SequenceNo":1},{"Direction":" Fill greased or paper-lined muffin cups with 1\/4 cup of batter. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. ","SequenceNo":2},{"Direction":" For frosting, cream butter and confectioners' sugar in a small bowl until light and fluffy, 5-7 minutes. Add the lemon juice, vanilla, lemon zest and milk; beat until smooth. Frost cupcakes. 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