Lemon Cupcakes
If you love lemon, then these lemon cupcakes are for you! The cake is moist, light, lemon-y, and filled with a bright, citrus-y lemon curd. Top them off with a tangy cream cheese frosting. They'll be the hit of the party!
- Prep time
- 45 min
- Cook time
- 18 min
- Yield
- 24 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cups cake flour
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 3/4 cup unsalted butter, ( softened)
- 2 large eggs
- 2/3 cup Greek yogurt ((plain yogurt, sour cream, or buttermilk* may be substituted))
- 1/2 cup milk
- 2 tablespoons lemon zest ((from 2 lemons))
- 1/4 cup lemon juice ((from 2 lemons))
- 1 teaspoon lemon extract
- 1/2 batch homemade lemon curd ((or use store-bought))
- 1/4 cup unsalted butter, (softened)
- 8 ounces cream cheese ((the kind in a brick))
- 4 cups powdered sugar
- 1 tablespoon lemon zest ((from 1 lemon))
- 1 teaspoon lemon extract
- small wedges of fresh lemon
- sprig of baby's breath
Instructions
- 1
Preheat the oven to 350 degrees F, and line cupcake pans with cupcake papers.
- 2
Place the cake flour, all-purpose flour, sugar, baking powder, baking soda, and salt in the bowl of an electric mixer, and stir on medium-low speed to combine.
- 3
Add the softened butter, and mix on medium speed until the mixture resembles damp sand (about 2 to 3 minutes).
- 4
Stir in the eggs, one at a time.
- 5
Scrape the bottom and sides of the mixing bowl with a silicone spatula, then add the Greek yogurt, milk, lemon zest, lemon juice, and lemon extract.
- 6
Beat on medium speed for 1 to 1 1/2 minutes, to aerate the batter and build the cake's structure.
- 7
Evenly distribute the batter between the prepared cupcake pans, and bake for 16 to 20 minutes, or until a toothpick inserted in the thickest part of a cupcake comes out clean.
- 8
Cool the lemon cupcakes completely, then use the tip of a sharp knife to cut a well in the center of each one.
- 9
Fill with lemon curd, and top with lemon cream cheese frosting.
- 10
In the bowl of an electric mixer, beat the butter on medium-high speed until smooth (about 2 minutes).
- 11
Add the cream cheese, and beat together until incorporated (about 1 minute).
- 12
Add the powdered sugar, 1 cup at a time, starting the mixer on low speed and increasing to medium-high as the powdered sugar becomes incorporated.
- 13
Stir in the lemon zest and lemon extract until combined.
- 14
Transfer the frosting to a piping bag fitted with a jumbo round tip, and pipe the lemon cream cheese frosting onto the filled lemon cupcakes.