1 cup butter, softened
2 cups sugar
3 large eggs, room temperature
1 tablespoon grated lemon zest
2 teaspoons lemon juice
3-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sour cream
ICED TEA FROSTING:
9 tablespoons butter, softened
6-3/4 cups confectioners' sugar
3/4 cup 2% milk
3/4 cup iced tea mix with lemon and sugar
1. In a large bowl, cream butter and sugar until light and fluffy, 5 to 7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon zest and lemon juice. 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).
2. Fill 30 lined muffin cups with 1/4 cup batter. Bake at 350° until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.
3. For frosting, combine butter and confectioners' sugar in a small bowl until light and fluffy. In another small bowl, stir together milk and iced tea mix until dissolved. Add to butter mixture; beat until smooth. Frost cupcakes.
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
YIELD: 2-1/2 dozen.
These fun cupcakes take a favorite Arnold Palmer recipe and turn it into dessert. Add a slice of lemon on top for a puckery finish.
Nutrition Facts
1 cupcake: 355 calories, 14g fat (8g saturated fat), 48mg cholesterol, 182mg sodium, 57g carbohydrate (45g sugars, 0 fiber), 3g protein.