These cupcakes were the perfect, lemony spring treat! The cake was light and fluffy and the frosting was cool and creamy. They were a HUGE hit a the Easter party I went to. One guest even commented that these were the best cupcakes she had EVER eaten!!
I made both regular size cupcakes AND mini cupcakes, because this recipe made a TON of cupcakes! I was not prepared for that. I had cupcakes coming out of my ears!
I topped some of them with bunny Peeps and the rest I just garnished with extra lemon curd.
By the way, this was my first time ever making lemon curd and it was SUPER easy and delicious! The lemon curd alone would be worth making, if the cupcakes aren't really your thing or you don't have time to make the whole thing.
One complaint I have with these cupcakes was that this recipe was very labor intensive. I know I say that a lot (I guess I'm just lazy), but I really mean it this time. Making these created about a bajillion dirty dishes and took me a good 3 hours from start to finish.
That being said, I would still say these were worth it for a special occasion since they were such a big hit!
Lemon Curd Cupcakes
3 C flour
1 Tbsp baking powder
1/2 tsp salt
1 C unsalted butter (room temperature)
2 C sugar
4 eggs (separated)
1 C milk
1 tsp vanilla
1 tsp lemon extract
zest of two lemons
Mix together flour, baking powder and salt.
Beat together the butter and sugar until light and fluffy. Add egg yolks, one at a time. Mix well. Alternately add in flour mixture and milk. Beginning and ending with flour. Add in vanilla and lemon and lemon zest.
In another bowl, beat the egg whites until stiff but not dry. Add egg whites into batter, folding gently.
Place into cupcake liners. Bake at 350 for about 20-25 minutes or until toothpick comes out clean. Cool. Use half of lemon curd recipe to fill the cupcakes either with a squeeze bottle or by cutting a small hole in the middle of the cupcake and filling with lemon curd.
4 egg yolks
3/4 C sugar
4 Tbsp butter, cold
Zest the lemons. Juice the lemons. In a bowl mix together the egg yolks and sugar until smooth. Stir in lemon juice and zest.
In a saucepan, over medium heat, bring to a simmer. Continue cooking, stirring constantly until the mixture coats the back of a spoon. Stir in the butter 1 Tbsp at a time. Cover lemon curd with plastic wrap and refrigerate until chilled and thickened.
Lemon Cream Cheese Frosting
1 8 oz. pkg cream cheese, softened
1 C sugar
1/8 tsp salt
1 tsp vanilla
1 1/2 C whipping cream
Half of the above lemon curd recipe above.In a small bowl beat whipping cream until stiff. In another bowl, mix together the cream cheese, sugar, salt and vanilla. Add in lemon curd. Beat until smooth. Fold in whipped cream.
**Note: Be sure you refrigerate these cupcakes if you're going to store them for any amount of time, since there is cream cheese in the frosting.