TRIPLE LEMON CUPCAKES

Ingredients

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CUPCAKE BATTER

• 1 1/2 Cups Flour
• 1 Teaspoon Baking Powder
• 1/2 Teaspoon Salt
• 1 Stick Unsalted Butter
  • Melted
• 1 1/4 Cup Sugar
• 3 Eggs
• 1 Tablespoon Vanilla Extract
• 1/4 Lemon Juice
• 1 Tablespoon Lemon Zest
• 1/2 Cup Whole Milk

FILLING

• 1/2 Cup Lemon Curd

FROSTING

• 1 Cup Unsalted Butter
  • Softened
• 1/4 Teaspoon Salt
• 5 1/2 Cups Powdered Sugar
• 1 Tablespoon Lemon Zest
• 4 Tablespoon Lemon Juice
• 1 to 2 Tablespoons Heavy Whipping Cream

Directions

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Preheat oven to 350 degrees and line mini cupcake tins.

CUPCAKE BATTER

1. In a medium bowl, whisk flour, baking powder and salt.
   
   
2. In a large bowl, add melted butter and sugar and mix with a hand mixer for 30-45 seconds, until thick and yellow.
   
   
3. Add eggs one at a time, beating after each addition.
   
   
4. Beat in vanilla extract, lemon juice and zest.
   
   
5. Add the flour mixture and milk alternately, starting and ending with the flour. Don’t over mix!
   
   
6. Divide the batter among liners, filling 2/3 full.
   
   
7. Bake for 13-18 minutes, until a toothpick comes out clean. Cool completely.

ASSEMBLE

1. Cut out a small bit of the top/center of the cupcake and take out about a size of a marble.
   
   
2. Fill each cupcake with about 1/2 to 1 Tablespoon of the lemon curd.

FROSTING

1. Beat the butter until creamy.
   
   
2. Beat in salt and 1 cup of powdered sugar at a time until all 5 1/2 cups are added.
   
   
3. Beat in lemon zest and juice. Add I tablespoon of heavy whipping cream and mix until smooth. Add more cream as needed for desired consistency.
   
   
4. Frost the cupcakes and add a little lemon zest on top, if desired.

Notes:
There is a separate recipe for lemon curd.