Lemon Cupcakes

Makes 30 cupcakes

• 1 cup · butter or margarine -- softened
• 2 cup · sugar
• 3 · eggs
• 2 teaspoon · grated lemon rind
• 1 teaspoon · vanilla
• 3 ½ cup · all-purpose flour
• 2 1/2 teaspoon · baking powder
• 1 teaspoon · baking soda
• 2 cup · sour cream

Directions

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 the Frosting:

     1 1/4 c. butter (2 1/2 sticks)     2 tsp. grated lemon rind
     3 c. powdered sugar
     3 Tbsp. fresh lemon juice


Cream butter and lemon rind. Add sugar one cup at a time. Mix until blended each time. Add lemon juice and mix until light and fluffy!