Sunday, July 25, 2010

Luscious Lemon Cupcakes & Lemon Butter Cream Frosting

1 c sour cream
1 package lemon cake mix

3/4 c water

3/4 c canola oil

1 t lemon zest

4 eggs

1 dash salt

1 small package lemon instant pudding

Mix ingredients with electric mixer for about two minutes. Line 24 cupcake tins. Bake at 350 degrees for 25 minutes.


2 sticks butter, softened
6 c powdered sugar

½ c fresh lemon juice

1-2 t lemon zest

12 strawberries (for garnish)

Beat butter and half of sugar. Add juice and zest and beat until smooth and creamy. Gradually add remaining sugar until frosting is a good consistency. Pipe frosting onto cool cupcakes, and garnish with half of a strawberry (greens on or off) on each cupcake!

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