Recipe - Lemon Cream Cupcakes

1 cup Butter or margarine;
softened
2 cup Sugar
3 Eggs
2 teaspoon Grated lemon rind
1 teaspoon Vanilla
3 One half cup Allpurpose flour
2 teaspoon Baking powder
1 teaspoon Baking soda
2 cup Sour cream

FROSTING
3 tablespoon Butter or margarine;
softened
2 One fourth cup Powdered sugar
2 tablespoon Lemon juice
Three fourths teaspoon Vanilla
One fourth teaspoon Grated lemon rind
1 tablespoon Milk (up to 2)

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
paperlined muffin cups with One fourth cup of batter. Bake at 350° for 2530
minutes or until a toothpick inserted near the center comes out clean. Cool
for 10 minutes; remove to wire racks to cool completely. For frosting,
cream butter and sugar in small mixing bowl. Add lemon juice, vanilla,
lemon peel and milk; beat until smooth. Frost cupcakes.

Recipe by: Taste of Home August/September '97 Posted to MCRecipe Digest
V1 #701 by The Taillons taillon@access.mountain.net on Jul 31, 1997