Mitsides Point  Mitsides Point  |
60 mins
30 mins
Pastries & Sweets

Lemon cream cupcakes


  • 1 cup (240g) butter, softened
  • 2 cups (400g) white sugar
  • 3 eggs
  • 2 teaspoons grated lemon peel
  • 1 teaspoon vanilla extract
  • 3 ½ cups (420g) MITSIDES Plain flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 cups (680g) sour cream
For the lemon cream frosting:
  • 3 tablespoons butter, softened
  • 2 ¼ cups (225g) icing sugar (confectioner’s sugar)
  • 2 tablespoons lemon juice
  • ¾ teaspoon vanilla powder
  • ¼ teaspoon grated lemon peel
  • 1 tablespoon milk

Made With

Plain Flour 1Kg


  1. Preheat oven to 180°C/ 350°F. Mix butter and sugar in a large mixing bowl. Beat in the eggs one at a time.
  2. Add lemon peel and vanilla and mix well.
  3. Combine all dry ingredients: flour, baking soda, baking powder and salt. Add to creamed mixture and then add the sour cream to create a think batter.
  4. Fill greased or paper lined muffin cups with ¼ cup of batter.
  5. Bake in the over for 25-30 mins. When ready let cool for 5-10 minutes and then frost with lemon cream frosting.
For the frosting:
Add butter and sugar in a small mixing bowl. Add lemon juice, vanilla, lemon peel and milk. Beat until smooth.

Related Recipes

30 mins

Red Velvet cupcakes