These lemon cupcakes are the perfect summertime dessert! Use this coupon to save on eggs: $0.50/1 Eggland's Best Eggs from SS 4/28 (exp 7/28).

 

Lemon Cream Cupcakes

1 cup butter, room temperature – $1.00
2 cups sugar – $0.60
3 eggs – $0.33
2 tsp grated lemon peel (use one whole lemon for total recipe)  – $0.08
1 tsp vanilla extract – $0.03
3 1/2 cups flour – $0.56
1 tsp baking soda – $0.01
1/2 tsp baking powder – $0.03
1/2 tsp salt – $0.01
2 cups sour cream – $1.25

Frosting

3 Tbsp butter, room temperature – $0.18
2 1/4 cups powdered sugar – $0.65
2 Tbsp lemon juice – $0.08
3/4 tsp vanilla extract – $0.03
1/4 tsp grated lemon peel – $0.08
1 Tbsp milk – $0.02

1. Preheat oven to 350 degrees.

2. In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time.

3. Add lemon peel and vanilla; mix well. Combine dry ingredients and add to creamed mixture. Add sour cream. Batter will be thick.

4. Fill paper-lined muffin cups with 1/4 cup batter. Place in oven and bake 20-25 minutes or until a toothpick inserted near center comes out clean. Cool completely before frosting.

5. While cupcakes are cooling, make frosting. Cream butter and sugar in a small mixing bowl or use a stand mixer. Add lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost cooled cupcakes.

Serves: 30 – 32

Total Cost: $4.94

Desserts Under $5: Zesty Lemon Cream Cupcakes