Ingredients
The following ingredients have 4 Servings
- 3 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter (softened)
- 2 cup sugar
- 4 eggs
- 1 tablespoon vanilla
- 1/3 cup lemon juice
- 2 tablespoon lemon zest
- 1 cup buttermilk
- 12 oz cream cheese (softened)
- 10 oz lemon curd ((I usually find this by the jam/jelly at the grocery store))
Instruction
- Preheat oven to 375 degrees. Place about 30 paper cupcake liners into cupcake tins.
- Sift together dry ingredients (flour, baking powder, soda, and salt).
- In separate bowl, mix together sugar and butter until fluffy.
- Add eggs one at a time, beating each egg until incorporated before adding the next.
- Add vanilla, lemon juice, and lemon zest.
- Add dry ingredients, alternating with buttermilk, (about 1/3 at a time) until all combined.
- Fill cupcake liners about 3/4 full.
- Bake at 375 degrees for about 17 minutes or until toothpick comes out clean.
- Cool on baking rack.
- I like to freeze cupcakes overnight before frosting. Don't know why, but they taste even better when I do!