Ingredients
The following ingredients have 12 Servings
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. kosher salt
- 1/2 cup one stick unsalted butter
- 1 cup granulated sugar
- 3 large eggs (room temperature)
- 1 tsp. vanilla extract
- 2 Tbsp. freshly squeezed lemon juice
- 1 Tbsp. freshly grated lemon zest
- 1./2 cup whole milk
- 1/2 cup lemon curd (I use Dickinson's)
- Vanilla Buttercream:
- 1 cup 2 sticks unsalted butter, room temperature
- 4 cups confectioner's sugar (sifted)
- 1 tsp. vanilla extract
- 2 Tbsp. whole milk
Instruction
- Preheat oven to 350 degrees. Line a 12 count muffin tin with paper liners and set aside.
- In a medium bowl, whisk together flour, baking powder and salt.
- In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar on medium high speed until light and fluffy, about 2-3 minutes.
- Add eggs, one at a time until well blended. Add vanilla and beat an additional 1 minute.
- With a spatula add the flour mixture until just combined, then add the juice, zest and milk being careful not to overmix.
- Spoon batter into liners about 3/4 full. Bake for 18-20 minutes or until a toothpick inserted in the middle of the cupcakes comes out clean. Remove from oven and let cool on wire rack.
- When cupcakes are cooled, fill with lemon curd. To fill the cupcakes with the curd, use a cupcake corer or pairing knife to remove the center of each of the cupcakes, making a well about one-inch deep. Spoon a small amount of lemon curd into each well, then top with frosting.
- While cupcakes are cooling make frosting.
- In the bowl of a stand mixer combine butter and sugar. Beat on low speed until blended, about one minute. Add the vanilla and milk and increase speed to medium and continue to beat for 4 minutes until smooth and creamy.
- Add more milk, if necessary, until you reach a good spreading consistency.
- Frost cupcakes when cooled.
