Ingredients
Lemon Sugar Cookie Cupcakes
- 1 cup (2 sticks) unsalted butter
- 2 cups Imperial Sugar Extra Fine Granulated Sugar
- 3 eggs
- 2 teaspoons vanilla bean paste
- 2 tablespoons limoncello (or lemon juice)
- Zest of 1 lemon
- 2 cups sour cream
- 3 cups all-purpose flour*
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
Lemon Frosting
- 1 cup (2 sticks) unsalted butter
- 3 teaspoons vanilla bean paste
- 2-4 tablespoons limoncello (or lemon juice)
- 4 - 6 cups Imperial Sugar Confectioners Powdered Sugar
- Zest of 1 lemon
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- Preheat oven to 350°F. Place cupcake liners into 2 muffin pans. Set aside.
- Mix butter and sugar until light and fluffy.
- Add eggs one at a time until fully incorporated.
- Add sour cream, vanilla bean paste, limoncello or lemon juice and lemon zest. Blend until smooth.
- In a separate bowl, sift in all dry ingredients and use a whisk to blend.
- Take dry ingredients and with your mixer on low speed, add a cup at a time to wet ingredients just until blended. The batter will appear thick.
- Use a cupcake scoop to scoop one scoop into each liner to ensure even cook time and that they will all come out the same size.
- Bake for 20-25 minutes. You do not want cupcakes to get golden in any way. They should look the same color as a sugar cookie.
- Let cool completely before frosting.
- Prepare frosting: Mix your butter on medium speed until light and fluffy. Add vanilla bean paste, limoncello or lemon juice.
- Add powdered sugar on low speed one cup at a time until desired consistency has been reached.
- Lastly, add in lemon zest and blend one last time before frosting.