Description
These filled cupcakes are for true lemon lovers! Taking the time to zest and juice the lemons makes all the difference.
Ingredients
- 1 ¼ cups white sugar
- 1 cup fresh lemon juice
- ½ cup butter, melted
- 3 large eggs
- 3 tablespoons fresh lemon zest
- 2 cups white sugar
- 1 cup butter, softened
- 4 eggs
- 2 teaspoons vanilla extract
- 1 tablespoon lemon extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking powder
- ¼ teaspoon ground nutmeg
- 1 cup buttermilk
- ½ cup fresh lemon juice
- 2 tablespoons fresh lemon zest
- 2 (8 ounce) packages cream cheese, softened
- ½ cup butter, softened
- 1 tablespoon fresh lemon juice
- 2 teaspoons lemon extract
- 1 teaspoon vanilla extract
- 3 cups sifted confectioners’ sugar
- 1 tablespoon fresh lemon zest
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix sugar
- lemon juice
- butter
- eggs
- and lemon zest for lemon curd filling thoroughly in a microwave-safe bowl. Microwave in 1-minute intervals
- stirring between
- until mixture is thick enough to coat the back of a metal spoon
- usually about 7 minutes total. Let cool
- about 10 minutes. Transfer to a zip-top bag and refrigerate until needed.
- Cream sugar and butter together for cupcakes in the bowl of a stand mixer until fluffy
- about 10 minutes. Beat in eggs
- 1 at a time
- mixing vanilla and lemon extracts into the mixture with the last egg. Beat in flour
- baking powder
- and nutmeg until thoroughly combined; beat in buttermilk
- lemon juice
- and lemon zest to make a smooth batter.
- Fill each of the prepared cupcake cups with about 1/4 cup of batter
- or use a large cookie scoop.
- Bake in the preheated oven until tops spring back when lightly pressed
- 20 to 25 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely
- about 20 minutes.
- Cream the cream cheese and butter for cream cheese frosting together in a medium bowl or stand mixer until creamy. Mix in lemon juice and lemon and vanilla extracts
- then gradually stir in confectioners’ sugar. Stir in lemon zest. Store in the refrigerator after use.
- Remove a section from the center of each cooled cupcake using an apple or cupcake corer. Cut off a corner of the zip-top bag holding the filling
- and fill each cupcake with lemon curd. Pipe with a swirl of lemon cream cheese frosting
- covering the curd filling. Refrigerate until ready to serve.
Prep Time: 45 mins
Cook Time: 20 mins
Total Time: 1 hr 40 mins
Servings: 36