Lemon Cupcakes with Lemon Cream Cheese Frosting

Yield:  24 cupcakes

Recipe adapted from Brown Eyed Baker

 

Ingredients:

For the cupcakes:

3 cups all purpose flour

2 tsp baking powder

1 tsp salt

1 stick (1/2 pound) unsalted butter, at room temperature

4 oz. cream cheese, at room temperature

2 cups granulated sugar

6 large eggs

1 Tbsp lemon extract

1 cup buttermilk

1/2 cup lemon juice

Zest of two lemons

 

For the lemon curd:

Zest of 4 lemons

1 cup lemon juice

1/2 cup granulated sugar

2 eggs + 2 egg yolks

 

For the lemon cream cheese frosting:

1 stick (1/2 pound) unsalted butter, at room temperature

8 ounces cream cheese

1 Tbsp lemon extract

4 cups powdered sugar, sifted

 

Directions:

For the cupcakes:

Preheat oven to 350 degrees F and prepare two cupcake pans with paper liners.  Set aside.

 

In a medium bowl, combine the flour, baking powder and salt; set aside.  In the bowl of an electric mixer fitted with a paddle attachment, beat the butter, cream cheese and sugar on medium speed until light and creamy, about 2-3 minutes.  Add the eggs, one at a time, beating well after each addition.  Add the lemon extract and beat an additional minute.  On low speed, add flour mixture and buttermilk alternatively, beginning and ending with the flour mixture.  Add the lemon juice and zest and mix on low speed just until incorporated (do not overbeat!).

 

Divide the batter between cupcake liners.  Bake for 20 minutes or until a toothpick inserted near the middle comes out clean.  Let cool completely.

 

For the lemon curd:

In a heavy medium saucepan, stir together the lemon zest, juice and sugar and bring to a simmer over medium heat.  In a small bowl, whisk together the eggs and egg yolks.  Whisk the lemon mixture into the eggs to temper them.  Scrape the mixture back into the saucepan and place over medium heat, whisking constantly until it thickens, about 5 minutes.  Remove from the heat, and let cool completely.

 

For the frosting:

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until light and creamy, about 2-3 minutes.  Add the lemon extract and beat for an additional minute.  Reduce the speed to low and gradually add the sifted powdered sugar until the desired consistency is reached; beat until fully incoporated and smooth.

 

For the assembly:

Cut a hole into each cupcake with the large end of a melon baller or the back end of a large pastry tip.  Fill each cavity with a small scoop of lemon curd.  Fill a decorating bag (or Ziploc bag with bottom corner trimmed off) with the cream cheese frosting and pipe onto each cupcake.  Decorate as desired.

Printed from The Beachside Baker