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Saturday, March 12, 2011

Lemon Cream Cupcakes


Ingredients:
BATTER:
  • 1 cup butter softened
  • 2 cups sugar
  • 3 eggs
  • 2 teaspoons grated lemon peel
  • 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 (16 ounces) plain Greek yogurt (sour cream works too)
FROSTING:
  • 2-1/4 cups confectioners’ sugar
  • 2 tablespoons lemon juice
  • 3/4 teaspoon vanilla extract
  • 1/4 teaspoon grated lemon peel
  • 1 to 2 tablespoons milk
  • 3 tablespoons butter, softened

Directions: In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with yogurt, beating well after each addition (batter will be thick).
Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350° for 25-30 minutes (180°C for 19 minutes) or until a toothpick inserted near the center comes out clean. 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. Add the lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost cupcakes.Yield: about 2-1/2 dozen.
Nutrition Facts: 1 serving (1 each) equals 244 calories, 11 g fat (6 g saturated fat), 48 mg cholesterol, 178 mg sodium, 34 g carbohydrate, trace fiber, 3 g protein.
*** Nutrition facts for cupcakes made with regular sour cream. Calorie amount is significantly lower for cupcakes made with plain Greek yogurt.

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