Ingredients
1 cup butter, softened2 cups sugar3 large eggs, room temperature2 teaspoons grated lemon zest1 teaspoon vanilla extract3-1/2 cups all-purpose flour1 teaspoon baking soda1/2 teaspoon baking powder1/2 teaspoon salt2 cups sour creamFROSTING:3 tablespoons butter, softened2-1/4 cups confectioners’ sugar2 tablespoons lemon juice3/4 teaspoon vanilla extract1/4 teaspoon grated lemon zest1 to 2 tablespoons 2% milkAdditional lemon zest, optional
Preparation
Preheat oven to 350°. 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).
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.
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.
