Recipe: Lemon Cream Cupcakes + Lemon Cream Cheese Frosting (+ doggie treats)

These cupcakes were a hit at Kirby’s birthday party, with my co-workers, with Chris’s co-workers…and they are perfect for Spring!  Oh and the doggie treats?  Those were a hit too…the pups could not keep their paws off of them!  Hehehe.

Lemon Cream Cupcakes
From allrecipes
Says it makes 30 – um, it can make 40 if you really needed it to!

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You’ll need:
- 1 cup butter or margarine, softened
- 2 cups sugar
- 3 eggs
- 2 tsp grated lemon peel
- 1 tsp vanilla extract
- 3½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 cups sour cream

Directions:
In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla; mix well. (I also added in a tbsp of lemon extract!) Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper-lined muffin cups with ¼ cup of batter. Bake at 350°F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely.

Lemon Cream Cheese Frosting
From allrecipes
Makes 3 cups – enough frost those cupcakes

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You’ll need:
- 1 (8 oz) package cream cheese, softened
- ¼ cup butter
- 2 tbsp lemon juice
- 2 tsp lemon zest
- 1 tsp vanilla extract
- 4 cups confectioners’ sugar

Directions:
Beat cream cheese, butter, lemon juice, lemon zest, and vanilla together until smooth and fluffy. Add confectioners’ sugar in 2 additions. Beat until creamy. Add more icing sugar or juice as needed for easy spreading. If you’re going to pipe the frosting onto the cupcakes, I suggest you double the amount of frosting.

Doggie Birthday Biscuits
Adapted from allrecipes
Makes 12 biscuits

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You’ll need:
- 1 cup all-purpose flour
- ½ tbsp baking powder
- ½ cup peanut butter
- ½ cup milk
- ½ oats

Directions:
Preheat the oven to 375°F. Grease cookie sheets. Stir together the flour, oats and baking powder; set aside. In a medium bowl, mix together the peanut butter and milk. Stir in the flour mixture until well. Turn out dough onto a lightly floured surface and knead until smooth. Roll out to ½ inch thickness and cut into shapes using cookie cutters (I couldn’t find my “bone” cookie cutter, so I just rolled dough out then cut into 3 inch squares using a pizza cutter). Place 2 inches apart onto the prepared cookie sheets. Bake for 12-15 minutes in the preheated oven, or until lightly brown. Remove from cookie sheets to cool on wire racks.