It is really hard for me to turn down a cupcake. They are perfectly sized, I know I can eat one and be okay and if I go over that it is a no-no. Cupcakes are also perfect “just becauses” and I like to periodically make them for get togethers, book club, etc.
The lemon in these cupcakes is so refreshing. During the summer I can use the lemons from my garden but they aren’t ready quite yet.
This Lemon Curd Cupcake recipe is easy and all made from scratch, no pre packaged cake box here.
Lemon Cake Ingredients:
2 1/2 C all -purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 C unsalted butter (room temp)
1 1/2 C sugar
2 eggs (room temp)
2 egg yolks (room temp)
2 tsp vanilla extract
1 tsp grated lemon zest
1/4 C fresh lemon juice
1/2 C whole milk
-Preheat oven to 350 degrees
-Whisk all dry ingredients together in a bowl.
-Mix the butter on med. speed until light and fluffy .
-Add the sugar to the butter and mix until smooth.
-Add the eggs one at a time until mixed well.
-Add the yolks one at a time until mixed well.
-Beat in the vanilla extract and lemon zest until fully mixed.
-Begin slowly adding the lemon juice on low speed and mix.
-Add the dry ingredients and milk.
-Begin with the dry ingredients and alternate with the milk into the butter mixture then increase the speed to medium.
-Incorporate all together, scraping sides.
-Bake at 350 degrees.
-Fill cupcake liners 3/4 full.
-Bake for 18 minutes.
-Allow to cool till room temp.
Add the powdered sugar to the soft butter.
Mix until the combination forms small pebbles.
Add whipping cream.
Add both the fresh lemon juice and lemon extract.
Continue to mix until the frosting forms peaks.
Add 1/2 C powdered sugar if peaks haven’t formed.
Continue to mix until stiff peaks form.
Fill your pastry bag or a prepared zip lock bag with frosting.
Frost the cupcakes.