Lemon Cream Cupcakes

Lemon Cream Cupcakes 1     c             butter or margarine -- softened 2     c             sugar 3                   eggs 2     tsp           grated lemon rind 1     tsp           vanilla 3 1/2 c             all-purpose flour 2     tsp           baking powder 1     tsp           baking soda 2     c             sour cream Frosting: 3     tbsp          butter or margarine -- softened 2 1/4 c             powdered sugar 2     tbsp          lemon juice 3/4 tsp           vanilla 1/4 tsp           grated lemon rind 1                   or 2 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 of batter. Bake at 350� for 25-30 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.

Enjoy.

Contributed by :
* World Recipes Y-Group