to enjoy

Triple Lemon Cupcakes

I have a confession to make to all of you. It might cut me off from the sisterhood of womankind. But here it is: I don’t really care about chocolate.

Sure, I still enjoy really great chocolate. I’m not so crazy that I would pass up a milk chocolate Lindt ball. But when it comes to movie snacks, ice cream flavours, and cake…chocolate just isn’t my thing.

Top view of a lemon cupcake
Now lemon. Lemon is for sure my thing. It is bright and tart, and not too sweet. 

So when I make cupcakes, I make these beauties. Triple lemon cupcakes. Lemon cake, with a lemon curd centre, topped off with a cream cheese lemon icing. These taste so fresh you might even trick yourself into thinking they are healthy.

Read that recipe and see how much butter and sugar is in there. Cupcakes are never health food, but always worth it.

Close up view of the side of a lemon cupcake
Triple Lemon Cupcakes

Recipe adapted from Better Homes and Gardens

Serves 24

1 cup butter, softened

4 eggs

2 1/3 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 cups sugar

2 teaspoons finely shredded lemon peel

2 tablespoons lemon juice

1 cup buttermilk or sour milk

1 cup purchased lemon curd

1 recipe Lemon Cream Cheese Frosting (see recipe below)

Preheat oven to 350 F.

Allow butter and eggs to stand at room temperature for 30 minutes. Arrange paper liners in a 12 muffin tin. Combine flour, baking powder, soda, and salt. Set aside.
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, lemon peel, and lemon juice; beat until well combined. Add eggs, 1 at a time, beating well after each. Add flour mixture and buttermilk or sour milk alternately to beaten mixture, beating on low speed after each addition just until combined. Full each muffin tin 2/3 full with batter. 

Bake in a 350 degree F oven for 15 to 18 minutes or until a wooden toothpick comes out clean. Cool cupcakes in pans on wire racks for 5 minutes. Remove cupcakes from pan. Cool thoroughly on wire racks.

Once cupcakes are cool, core a small section of each cupcake with a paring knife. Keep cores. Core only halfway through each cupcake. 

Fill each centre with lemon curd, and cover filled hole with removed core.

Ice with cream cheese frosting (recipe below), using a large star tip in your piping bag.

Eat all 24 in one sitting. Ok maybe not. Share with friends!

Lemon Cream Cheese Icing

1 tablespoon finely shredded lemon peel

2 3 ounce package cream cheese, softened

1/2 cup butter, softened

1 tablespoon lemon juice

4 1/2- 4 3/4 cups sifted powdered sugar

Finely shred lemon peel; set aside. In a medium mixing bowl combine cream cheese, butter, and 1 lemon juice; beat with electric mixer on low to medium speed until light and fluffy. Gradually add 2 cups sifted powdered sugar, beating well. Gradually beat in 2-1/2 to 2-3/4 cups additional powdered sugar until spreading consistency. Stir in the lemon peel.



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