Welcome. . .

...to my heaven!

These are a scratch cupcake that come from my friend Mendy.

There is an OH SO YUMMY difference between a scratch cupcake and a box cupcake.

Hence, the reference to HEAVEN.

Enjoy!! and I know you will.

Lemon Cupcakes

3 1/2 cups all-purpose flour

2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) butter, softened

1 1/2 cups granulated sugar

2 tsp. vanilla extract

3 eggs

2 (8-ounce) cartons dairy sour cream

2 teaspoons finely shredded lemon peel

I added a bit of the lemon juice from the lemon I just zested too!

Preheat the oven to 350 degrees. Line thirty 2 1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and vanilla; beat until well mixed. Add eggs, one at a time, beating well after each addition. Add flour mixture and sour cream alternately to beaten mixture, beating on low speed after each addition just until combined. (The batter will be thick.) Stir in lemon peel. Spoon about 1/4 cup of the batter into each prepared muffin cup *(See Tip Below). Bake in preheated oven about 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool completely on a wire rack before frosting and topping cupcakes with lemon or orange zest (optional). Makes 30 cupcakes.

Lemon Frosting

3 tablespoons butter, softened

1 cup powdered sugar

2 tablespoons lemon juice

3/4 teaspoon vanilla extract

1 1/4 cups powdered sugar

Milk (2 to 3 teaspoons if necessary)

1 teaspoon shredded lemon peel

Garnish with grated lemon or orange zest (optional)

In a medium bowl, beat butter with 1 cup powdered sugar, beating well. Gradually beat in lemon juice and vanilla. Gradually beat in additional 1-1/4 cups powdered sugar. If necessary, beat in enough additional milk (2 to 3 teaspoons) to make of spreading consistency. Stir in shredded lemon peel.

*Tip: If all of the cupcakes do not fit in the oven at one time, refrigerate the remaining cupcakes while the first ones bake.