I wanted to use up the left over lemon buttercream I had from making Monica and Jae's birthday cake, so I came up with an easy recipe for mini Sour Cream Lemon Cupcakes. It's a hit!
Sour Cream Lemon Cupcakes
Makes 24
Ingredients
- 1/2 cup butter
- 1 cup white sugar
- 1 egg
- 1/2 cup sour cream
- 1/4 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- Preheat oven to 350 degrees F. Spray a mini muffin tray with nonstick spray. Set aside.
- In a large bowl, cream together butter and white sugar until light and fluffy.
- Beat in the egg. Then stir in the sour cream, vanilla extract, and lemon extract.
- In a separate bowl, mix the flour, baking powder, and salt.
- Mix dry mixture into the wet mixture.
- Spread evenly in the mini muffin pan (should have 24 muffins).
- Bake for 15 minutes. Check with toothpick test.
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