RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2510
View Recipe |
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Recipe Name: |
Lemon Drop Cupcakes |
Source: |
Unknown |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2011-07-09
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Course: |
Dessert |
Used in Baskets: |
No |
Base: |
Fruit |
Kosher: |
No |
Ethnicity: |
American |
Kosher for Passover: |
No |
Preparation Time: |
10.00
Minutes |
Number of Servings: |
24 |
Inactive Prep Time: |
10.00
Minutes |
Original Num Servings: |
24 |
Cooking Time: |
30.00
Minutes |
Heart Healthy: |
No |
Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.05
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# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
| 0
Cup
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Tested: |
No |
Wine Type: |
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Wine Suggestion: |
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Equipment Needed: |
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Suggested Sides: |
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Comments: |
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Ingredients:
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Directions:
In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla; mix well.Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick).
Fill greased or paper-lined muffin cups with 1/4 cup of batter.
Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely.
Frost cupcakes. |
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Nutrition per Serving: |
Calories: |
129 |
Total Carbs: |
14.7 |
Net Carbs: |
14.2 |
Cholesterol: |
29.7 |
Fat: |
6.8 |
Protein: |
3.31 |
Fiber: |
0.44 |
Sodium: |
93.48 |
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