Loves Lemon Cupcakes

Prep Time: 20 mins | Cook Time: 25 mins | Course: Dessert | Yield: 24 

Luscious lemon cupcakes have a tender crumb and lemon curd filling. The lemon cream cheese frosting is just the right amount of tangy tart to sweet flavor. I piped a heart shape around the cupcake, then inserted the tip into the cupcake to pipe some of the lemon curd inside and to flow in the heart. You can use store-bought lemon curd or homemade. I recommend making the curd one day ahead for easier filling as it thickens overnight in the fridge. Cupcakes are inspired by  Maria Lichty of Two Peas and Their Pod https://www.twopeasandtheirpod.com/lemon-curd-cupcakes/ 

2 cups sugar

4 lemons, zested

1 cup butter, softened

4 eggs

2 tsp vanilla 

1 tsp lemon extract

3 cups flour

1 Tbsp baking powder

1 tsp salt

1 cup milk

3 oz lemon juice

1 cup lemon curd, store-bought (or homemade, it cooks in 5 minutes in the microwave)

https://denosdiner.com/desserts/lemon-curd-microwave 

Lemon Cream Cheese Frosting:

¼ cup butter, softened

4 oz cream cheese, softened

2 lemons, zested and juiced

Salt, a pinch

4 cups powdered sugar

Preheat oven to 350*. Line muffin tins with 24 cupcake liners and spray oil them. Beat 2 cups sugar, lemon zest and butter together in a stand mixer at a moderate speed for about 5 minutes or until light and fluffy. Add eggs, 1 at a time while mixing, vanilla and lemon extract. Stop the mixer and scrape down the bowl with a rubber scraper. In a small bowl, whisk together the flour, baking powder, and salt. Spoon over the batter and mix on low while slowly adding in the milk and lemon juice. Scrape the bowl with a rubber scraper and fill the liners with approximately ⅓ cup batter or so the liner is about ⅔ full. Bake 18-25 minutes or until a toothpick inserted in the middle comes out batter free. I like to use an insta-thermometer and most cakes are done at about 205*. Make the icing!

In a stand mixer beat the cream cheese, butter, lemon zest and juice together until fluffy. Add in the salt and powdered sugar. Beat until well incorporated and silky. 

Allow the cupcakes to cool, then pipe icing around the cupcake in a heart shape with a large pastry decorative tip such as the Wilton 1M. With a large plain tip (like a bismarck for filling donuts), pipe curd into the cupcake until it fills and flows into the heart with the curd. Top with fresh edible flowers and sprinkles as desired.