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!