Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1/2 cup buttermilk
- 1 tsp vanilla extract
- 1/2 cup lemon curd store-bought or homemade
- For the lemon cream cheese frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- Yellow food coloring optional
Instructions:
Preheat your oven to 350F 175C and line a muffin tin with cupcake liners
In a bowl, whisk together the flour, baking powder, baking soda, and salt
Set aside
In another bowl, cream together the softened butter and granulated sugar until light and fluffy
Beat in the eggs, one at a time, followed by the lemon zest and lemon juice
Add the buttermilk and vanilla extract, and mix until well combined
Gradually add the dry ingredients to the wet mixture, mixing until just combined
Be careful not to overmix
Scoop the batter into the cupcake liners, filling each about two-thirds full
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean
Remove cupcakes from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely
Once the cupcakes are completely cool, use a cupcake corer or a knife to create a small hole in the center of each cupcake
Fill each hole with a spoonful of lemon curd
For the lemon cream cheese frosting, beat together the softened cream cheese and butter until smooth and creamy
Gradually add the powdered sugar, lemon juice, and lemon zest, and beat until well combined and fluffy
Add yellow food coloring if desired for a vibrant color
Pipe or spread the lemon cream cheese frosting on top of the cupcakes
Garnish with additional lemon zest or lemon slices if desired
Serve and enjoy your delicious Lemon Curd Cupcakes!
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