Lemon Cream Cupcakes

Ingredients
1 C butter, softened
2 C sugar
3 eggs
2 tsp grated lemon peel
1 tsp vanilla extract
3-1/2 C all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 C sour cream

Frosting
3 T butter, softened
2-1/4 C confectioners' sugar
2 T lemon juice
3/4 tsp vanilla extract
1/4 tsp grated lemon peel
1 to 2 T milk

Directions
In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition (batter will be thick).

Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, cream butter and confectioners' sugar in a small mixing bowl until light and fluffy. Add the lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost cupcakes. Yield: about 2-1/2 dozen.