Some days...you need an extra kick to get you going. While many of us turn to coffee (usually my weapon of choice), I have turned to lemon cupcakes! ZING!
A very natural next choice, right?!
Lemon Curd Cupcakes with Lemon Buttercream
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| EAT ME! |
Did you know that lemon is used as a weight loss aid because it helps with digestion and your liver?
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| It also helps diversify your facial expressions...holy sour! |
Well, these won't help you lose weight...sorry.
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| Don't feel guilty, just run an extra mile on the treadmill! |
They are made with fresh lemon juice and zest and although there is also sugar and butter...and more sugar...and more butter, they taste light and very refreshing!
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| Squeeze away! |
I love this recipe because it makes exactly 12 cupcakes (filled 2/3 of the way).
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| So messy! |
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| YES...I baked the drippy spots! And then I ate them... |
My husband and I are starting to pack on the pounds with all these sweets in the house!
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| I swear there are 12...one is camera shy! |
BUT this serving size is perfect! 2 for him and 10 for me!!!
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| Filling with lemon curd! I hope the cupcakes don't feel violated. |
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| Lemon curd trying to escape... |
My favorite part: the Lemon Buttercream!
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| ACTION shot! |
I could eat spoonfuls!
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| Don't worry I didn't...I just squirted it in my mouth instead...SOOOO much easier! |
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| Using a 1M tip and pastry bag makes frosting cupcakes so much fun! |
Sprinkle a little lemon zest on top and walla (like the magical word...not the onion)!
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| So delicious! |
Love you all!! Take Care and God Bless!
Lemon Curd Cupcakes with Lemon Buttercream
Yield: 12 cupcakes Prep Time: 15 minutes Total Time: 45 minutes
Ingredients:
Vanilla Cupcakes
- 1 and 1/4 cups cake flour or all purpose flour
- 1 cup granulated sugar
- 1/2 cup canola oil
- 1 and 1/8 teaspoons baking powder
- 1/2 teaspoon pure vanilla
- 1/4 teaspoon salt
- 2 large eggs, room temperature
- 1/2 cup milk
Lemon Curd
- I used Trader Joe's Lemon Curd this time around but I have a delicious recipe I will share with you soon!
Lemon Buttercream Frosting
- 1 cup unsalted butter (2 sticks), room temperature
- 4-5 cups confectioners sugar, sifted
- 1/4 teaspoon salt
- 1 lemon, juice and zest
- 1 teaspoon vanilla extract
Directions:
Vanilla Cake
1. Preheat oven to 350 degrees. Line or grease cupcake tin (12 cupcakes).
2. In a large bowl or stand mixer, combine flour, sugar, oil, baking powder, vanilla, and salt until blended.
3. Mix in eggs 1 at a time. Make sure each one is incorporated before adding the next.
4. Stop periodically to scrap down the sides of bowl and bottom (don't miss this step or you'll get clumps!)
5. Mix in milk 1/4 cup at a time. Stop to scrap down sides and bottom in between.
6. Mix for 1 minute more so that all ingredients are thoroughly mixed in and batter is smooth.
7. Evenly pour batter into each cupcake liner and bake for 18-23 minutes or until a toothpick comes out clean.
8. Let cupcake cool in pan for 5 minutes. After 5 minutes, remove from pan and let cool on rack until completely cool.
9. Once cupcakes are cool, fill with lemon curd and frost the top of the cupcakes. Sprinkle some fresh lemon zest on each cupcake and decorate to your liking.
Lemon Buttercream Frosting
1. Using the paddle attachment of a stand mixer, beat butter on medium speed for about 3 minutes until smooth and creamy.
2. Turn mixer on low speed, add 4-5 cups of confectioners sugar (1 cup at a time). After adding each cup, turn the mixer to high speed to ensure the sugar has been incorporated.
3. Turn mixer to medium speed and add lemon juice, zest, and vanilla.
Ingredients:
Vanilla Cupcakes
Lemon Curd
Lemon Buttercream Frosting
Directions:
Vanilla Cake
1. Preheat oven to 350 degrees. Line or grease cupcake tin (12 cupcakes).
2. In a large bowl or stand mixer, combine flour, sugar, oil, baking powder, vanilla, and salt until blended.
3. Mix in eggs 1 at a time. Make sure each one is incorporated before adding the next.
4. Stop periodically to scrap down the sides of bowl and bottom (don't miss this step or you'll get clumps!)
5. Mix in milk 1/4 cup at a time. Stop to scrap down sides and bottom in between.
6. Mix for 1 minute more so that all ingredients are thoroughly mixed in and batter is smooth.
7. Evenly pour batter into each cupcake liner and bake for 18-23 minutes or until a toothpick comes out clean.
8. Let cupcake cool in pan for 5 minutes. After 5 minutes, remove from pan and let cool on rack until completely cool.
9. Once cupcakes are cool, fill with lemon curd and frost the top of the cupcakes. Sprinkle some fresh lemon zest on each cupcake and decorate to your liking.
Lemon Buttercream Frosting
1. Using the paddle attachment of a stand mixer, beat butter on medium speed for about 3 minutes until smooth and creamy.
2. Turn mixer on low speed, add 4-5 cups of confectioners sugar (1 cup at a time). After adding each cup, turn the mixer to high speed to ensure the sugar has been incorporated.
3. Turn mixer to medium speed and add lemon juice, zest, and vanilla.
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Yummmmm!!! I want these right now!! Having said that for the first time in my life I am happy we don't live close to each other because I'd be eating every single thing you made!! You could create a blog of just pictures of me stuffing my face, frosting everywhere, ugly crying as my mouth overflows with cake...
ReplyDeleteHahaha, what a beautiful blog that would be! Of course, you would find a way to make it look okay...somehow! Yes, these are like lemon bars in cupcake form...so lemony and delicious!!!
DeleteI'd follow that blog, Logan.
ReplyDeleteOh Kina, lemon curd is my FAVORITE and these look just delish ! I know they probably don't last long when people see how beautiful they are (and tasty !!) but do they keep well? Do you have to refrigerate?
ReplyDeleteKeep up the great work - these wonderful creations are as sweet as you are! :)
Hi Nancy! Mine kept for about 3-4 days in the fridge. I just set one out on the counter for a few minutes before I ate it so it could warm up a bit :0). Took a lot of self control. Thanks for your support!
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