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Easter Peep Cupcakes

Easter Peep Cupcakes Recipe

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Ingredients
  

~Ingredients for cupcakes

  • 1 full cup of butter softened
  • 1 3/4 cup sugar
  • 3 eggs
  • 2 tsp lemon zest
  • 1 tsp vanilla extract me, pure almond extract
  • 4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 450 ml sour cream I, for lack of it, 1 1/2 cups buttermilk

~Ingredients for the glaze

  • 1 full cup of butter softened
  • 1 tsp vanilla extract me, pure almond extract
  • 5 1/4 cups icing sugar
  • 2 tbsp milk me, buttermilk to taste

Instructions
 

~Preparation of the glaze.

  • In a large bowl, beat 1 cup of butter with 1 tsp of vanilla. Gradually add the icing sugar.
  • Then add the milk and mix until light and smooth.

~Preparation of cupcakes.

  • Preheat the oven to 350°F (175°C).
  • Line a muffin tin (30 cavities) with paper boxes.
  • In a large bowl, beat 1 cup of butter with the sugar. Add eggs, one at a time, before adding lemon zest and 1 tsp vanilla; mix well.
  • In a separate bowl, combine flour, baking soda, baking powder and salt; gradually stir into the previous mixture, alternating with sour cream.
  • Transfer 4 tbsp of dough to each cavity of the mold.
  • Bake for 25-30 minutes, until a toothpick inserted in the center of the muffins comes out clean. Let cool for 10 minutes before transferring the muffins to a wire rack for complete cooling.