Spring has officially sprung with gorgeous Lemon Sherbert Cupcakes.
Throwing a baby shower?
What great (gender neutral) dessert to surprise the mom-to-be!
Credit: Hector Sanchez Styling: Heather Chadduck
Ingredients
Cupcakes
1cup(8 oz.)
salted butter, softened
2 1/2cupsgranulated sugar
6large eggs
3cups(12 oz.)
all-purpose flour
1teaspoonbaking powder
1/2teaspoonbaking soda
1/4teaspoontable salt
1(8-oz.)
container sour cream
1tablespoonlemon zest
1tablespoonfresh lemon juice
1teaspoonvanilla extract
30paper baking cups
Frosting
1cup(8 oz.
)salted butter, softened
8tablespoonslemon zest
1(32-oz.)
Add eggs, 1 at a time, beating just until blended after each addition.
Stir together flour, baking powder, baking soda, and salt.
Add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture.
Beat at low speed just until blended after each addition.
Stir in 1 tablespoon zest, 1 tablespoon juice, and 1 teaspoon vanilla.
Bake in preheated oven until a wooden pick inserted in centers comes out clean, 20 to 23 minutes.
Remove from pans to wire racks, and cool completely, about 20 minutes.
Spoon frosting into a ziplock plastic freezer bag.
Snip 1 corner of bag to make a small hole.
Pipe about 1 1/2 tablespoons frosting onto each cupcake.
Lime Sherbet Cupcakes: Substitute lime zest for lemon zest and fresh lime juice for lemon juice.
Orange Sherbet Cupcakes: Substitute orange zest for lemon zest and fresh orange juice for lemon juice.
Substitute 1 drop red liquid food coloring for yellow.
Recipe Update
This recipe has been updated to correct measurements in May 2023.
