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Instead of cake, serve these tangy cupcakes for your next luncheon!

Lemon Cream Cupcakes

Ingredients

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 whole milk

Directions

~In a large bowl, cream butter and sugar until light and fluffy. Add one egg 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.

~Fill paper-lined muffin cups with 1/4 cup of batter. Bake at 350° for 25 to 30 minutes (or until a toothpick inserted in 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 zest and milk; beat until smooth. Frost cupcakes.