Okay, I’ll just come right out and say it. I might have a mild obsession with cupcakes.
For anyone who’s wondering, I try to limit myself to making one dessert a week, and I took these to my in-laws to share.
Can you tell I feel guilty?
But seriously, I couldn’t NOT post this recipe. I’m not going to be dramatic and say they’re better than the rhubarb cupcakes, because, come on. Let’s not get crazy.
They are good, though, especially if you’re a lemon lover.
Which I’ve discovered I am.
Or maybe it’s just the sugar. Whatever.
Lemon Curd Cupcakes
4 egg yolks
3/4 c. sugar
4 T. butter, cold
Zest and juice the lemons.
In a medium saucepan mix together the egg yolks and sugar until smooth.
Stir in lemon juice and zest.
Place over medium heat, bring to a simmer.
Continue cooking, stirring constantly until the mixture coats the back of a spoon.
Stir in the butter 1 T. at a time.
Cover lemon curd with plastic wrap and refrigerate until chilled and thickened. I let is sit overnight.
3 c. flour
1 T. baking powder
1/2 t. salt
1 c. butter, softened
2 c. sugar
4 eggs, separated
1 c. milk
1 t. vanilla
1 t. lemon extract
zest of two lemons
Preheat oven to 350 degrees.
Mix together flour, baking powder and salt in medium bowl and set aside.
Beat together butter and sugar until light and fluffy, 3-4 minutes.
Add egg yolks, one at a time, mixing well after each one. Alternately add in flour mixture and milk, beginning and ending with flour.
Stir in vanilla, lemon, and lemon zest.
In another bowl, beat the egg whites until stiff but not dry. (Or get your husband to do this for you – I’ve never been patient enough to actually get my egg whites stiff. Ever.)
Add egg whites into batter, folding gently.
Place into cupcake liners and bake 20-25 minutes or until toothpick comes out clean.
Use half of lemon curd recipe to fill the cupcakes either with a squeeze bottle or by cutting a small hole in the middle of the cupcake and filling with lemon curd.
Lemon Cream Cheese Frosting
1 8 oz. pkg cream cheese, softened
1 c. sugar
1/8 t. salt
1 t. vanilla
1 1/2 c. heavy whipping cream
Half of the above lemon curd recipe above
Beat whipping cream until stiff.
Mix together the cream cheese, sugar, salt and vanilla.
Add in lemon curd and beat until smooth.
Fold in whipped cream.
Frost cupcakes generously.
Keep uneaten cupcakes in the fridge.
Source: The Farm Girl
Parties I’m linking to here.