Triple Lemon Cupcakes

• Vegetarian

• Produce

  • 2 Lemons, Zest and Juice of

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 3/8 cup Lemon curd, homemade

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 2 1/2 tsp Baking powder
  • 3/4 cup Granulated sugar
  • 2 cups Powdered sugar
  • 1/2 tsp Salt
  • 2 1/4 tsp Vanilla

• Dairy

  • 1 cup Butter, unsalted
  • 1/2 cup Milk
  • 1/4 cup Milk or cream

Found on freshaprilflours.com

Description

Ingredients

• 1 and ½ cups all-purpose flour (measured properly)
• 2 and ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened to room temperature
• ¾ cup granulated sugar
• 2 large eggs, room temperature*
• 2 teaspoons vanilla extract
• Zest and juice of 2 lemons
• ½ cup milk (any)
• ¼ cup homemade lemon curd
• ½ cup (1 stick) unsalted butter, softened to room temperature
• 2 cups powdered sugar
• ¼ teaspoon vanilla extract
• ¼ cup milk or cream
• 2 Tablespoons homemade lemon curd

Directions

• Preheat the oven to 350ºF. Line a 12 count cupcake pan with cupcake liners.
• In a medium size bowl, toss together the flour, baking powder, and salt. Set aside.
• In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy (about 3 minutes). Add each egg, one at a time, beating on medium-high speed until fully incorporated, scraping down the sides as necessary. Add the vanilla extract and lemon zest and beat again until combined.
• Stir the lemon juice into the milk. Scrape down the sides of the mixer bowl and turn the mixer speed to low. Add the flour in 2 additions, alternating with the milk/lemon juice. Remove bowl from mixer and stir with a spatula until everything is completely combined.
• Spoon batter evenly into prepared cupcake liners (I prefer to use an ice cream scoop with a trigger) and bake 16-18 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Remove from oven and allow to cool completely before filling.
• In a medium size bowl with a handheld mixer, or a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.
• With the mixer on low, add in the powdered sugar, vanilla, milk or cream, and lemon curd. Increase mixer speed to medium and beat until completely smooth, about 3 minutes. If frosting is too stiff, add more milk. If it is too thin, add more powdered sugar. Add more lemon curd if desired.
• Using a sharp knife, cut a circle into the center top of each cupcake. I aim for about the diameter of a nickel and a depth of about ½. Spoon approximately 1 teaspoon of lemon curd into the hole and replace the piece of cupcake you removed. Push down gently. If some lemon curd spills out, thats ok.
• Frost the cupcakes using a large zip top bag with the corner snipped off or a pastry bag fitted with a Wilton #12 piping tip. Store cupcakes in the refrigerator up to 5 days. If you need to travel with and serve them, its ok if they are at room temperature for awhile. Just be sure to refrigerate them to store them.