Good Morning and Happy Sunday! Spring is here and I couldn’t be happier! To ring in the longer days and warmer weather, I thought I’d make some lemon cupcakes. These cupcakes are a little zesty, a little sweet, with a pop of lemon curd in the center.
1 stick butter, softened 3/4 cup sugar 3 eggs 1 tsp vanilla and lemon extract 2 1/2 cups flour 1 tsp lemon zest 1/2 tsp salt 1/4 tsp soda 1/2 tsp powder 1/2 cup milk 1/4 cup oil 1 jar lemon curd for the frosting 2 sticks butter, softened 3 cups confectioners sugar 1 tsp lemon zest 1/2 tsp vanilla a splash or so of milk as needed To make the frosting, whip up the butter until you get a whipped texture. Mix in the extracts. Add in the sugar one cup at a time and whip it until you get a smooth texture. You can add in the milk as you see fit. To assemble the cupcakes, core out the cupcakes with either a butter knife or a cupcake corer. Toss the crumbs into a bowl and save those to top the cupcakes with. Add in the lemon curd to fill the middle and overfill them a little bit. To frost, you can either spread it on with an angled spatula or use a piping bag. Sprinkle the crumbs on top.
Ingredients
for the cupcakes
Directions
Dorothy's House 