Lemon Cream Cupcakes
| Yield: | 30 Servings |
| Categories: |
| 1 | c | Butter or margarine; softened |
| 2 | c | Sugar |
| 3 | Eggs | |
| 2 | ts | Grated lemon rind |
| 1 | ts | Vanilla |
| 3 1/2 | c | All-purpose flour |
| 2 | ts | Baking powder |
| 1 | ts | Baking soda |
| 2 | c | Sour cream |
| FROSTING | ||
| 3 | tb | Butter or margarine; softened |
| 2 1/4 | c | Powdered sugar |
| 2 | tb | Lemon juice |
| 3/4 | ts | Vanilla |
| 1/4 | ts | Grated lemon rind |
| 1 | tb | Milk (up to 2) |
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