Lemon Cream Cupcakes, a very basic recipe

Lemon Cream Cupcakes

3 Eggs
2 Cups of Water
2 Cups of All Purpose Flour
1 Cup of Sugar (Granulated White)
1/2 Cup of Brown Sugar
1/2 Cup of Vegetable Oil
1/2 Cup of Marshmallow Creme
1/4 Cup of Sour Cream
1/4 Cup of Butter (Melted)
1 Teaspoon of Lemon Peel (Grated)
1 Teaspoon of Lemon Extract
1 Teaspoon of Lemon Juice
1/2 Teaspoon of Vanilla Extract
1/2 Teaspoon of Baking Soda
1/2 Teaspoon of Baking Powder
1/2 Teaspoon of Salt
Fresh Strawberries (optional)

Preheat over for 350 degrees (F, that is). Combine the eggs, water, flour, sugar, brown sugar, marshmallow creme, sour cream, butter, grated lemon peel, lemon extract, lemon juice, vanilla extract, baking soda, baking powder, and salt into a mixing bowl.

Mix until blended. Fill empty cupcake cups with batter.

Bake cupcakes for 19-22 minutes. After baking, let the cupcakes set for about 5 minutes. Remove the cupcakes from the cupcake pan and place the cupcakes on a plate.


1 Cup of Marshmallow Creme
1 Cup of Powdered Sugar
3/4 Teaspoon of Vanilla Extract
1 Tablespoon of Butter
1 Tablespoon of Silk Very Vanilla Soy Milk

Combine the Marshmallow Creme, Powdered Sugar, Vanilla Extract, Butter, and Silk Very Vanilla Soy Milk. Apply to the cupcakes.

Slice fresh strawberries and apply them as a garnish to the cupcakes.

The cupcakes turned out great. Although the decorating could have been a little better, they were absolutely delicious. Also, when you attempt to make over a hundred cupcakes in one night, simplicity tends to be more embraced.