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LEMON CURD FILLED CUPCAKES

Equipment

  • Mixer

Ingredients

  • 2 3/4 cup all-purpose flour
  • 1/2 tablespoon baking powder
  • 2 sticks 1 cup unsalted butter at room temperature
  • 2 cups granulated sugar
  • 4 large eggs
  • grated zest of 2 lemons
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla
  • 1 cup buttermilk use buttermilk, it neutralizes the baking powder

Instructions

  • If using a stand mixer, fit with paddle attachment. Pre-heat oven to 325 degrees.
  • Cream together the butter and sugar until light and fluffy.
  • Add the rest of the ingredients. Mix until just incorporated.
  • Plunk (yes, plunk, this batter is thick) into muffin pan lined with cupcake wrappers.
  • Fill the wrappers about 3/4 full.
  • Bake at 325 degrees for about 25 minutes.

Notes

adapted from Martha Stewart Cupcakes