Triple Lemon Cupcakes
These filled cupcakes are for true lemon lovers! Taking the time to zest and juice the lemons makes all the difference.
- Serves: 36 persons
- 1¼ cups white sugar
- 1cup fresh lemon juice
- ½cup butter, melted
- 3large eggs
- 3tablespoons fresh lemon zest
- 2cups white sugar
- 1cup butter, softened
- 2teaspoons vanilla extract
- 1tablespoon lemon extract
- 3cups all-purpose flour
- 1tablespoon baking powder
- ½teaspoon baking powder
- ¼teaspoon ground nutmeg
- 1cup buttermilk
- ½cup fresh lemon juice
- 2tablespoons fresh lemon zest
- 2(8 ounce) packages cream cheese, softened
- ½cup butter, softened
- 1tablespoon fresh lemon juice
- 2teaspoons lemon extract
- 1teaspoon vanilla extract
- 3cups sifted confectioners' sugar
- 1tablespoon fresh lemon zest
Step 1Preheat the oven to 350 degrees F (175 degrees C).
Step 2Mix 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.
Step 3Cream 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.
Step 4Fill each of the prepared cupcake cups with about 1/4 cup of batter, or use a large cookie scoop.
Step 5Bake 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.
Step 6Cream 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.
Step 7Remove 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.