From a very young age, I loved cooking shows. I grew up in an era before Food Network and gained most of my cooking knowledge from PBS. As a latch-key kid, I started making up recipes after watching Julia, Jacques, and Graham, around the age of 9. As an adult, I knew that wanted to be in the kitchen more than in an office. I worked in coffee shops, bakeries, and catering companies. Eventually I started selling cakes from my home in order to help my family make ends meet. I came up with a great lemon cupcake recipe that constantly gets rave reviews. While there are multiple parts to the recipe, each is simple and can be done over a few days while you set up for a party.
Warning: A non-numeric value encountered in /nas/content/live/kcd2018/wp-content/themes/thevoux-wp-child/inc/templates/single/style1.php on line 291
preparation
preparation Time15 mins
cook Time
15 mins
servings
24
calories
293 per serving
ingredients
- 2-3/4 cup all-purpose flour
- 2-1/2 teaspoons baking powder
- 3/4 teaspoons salt
- 1 cup unsalted butter, softened, 2 sticks
- 1-3/4 cup sugar
- 4 large egg, room temperature
- 1 lemon, juice and zest from 1 lemon
- 1-1/2 cup sour cream, room temperature
- 1 lemon curd
- 1 cream cheese frosting
directions
Step 1
Cream together butter and sugar in a large bowl until light and fluffy. Add in eggs one at a time beating well and scraping down the bowl.
Step 2
In a separate bowl, mix together the sour cream, juice, and zest and set aside. On a piece of parchment paper, sift together the flour, baking powder, and salt. Next add 1/3 of the flour mixture to the butter mixture and stir just til combined. Once you add flour, over mixing will make the cupcakes tough. Now, add 1/2 of the sour cream mixture, stir well. Follow with another 1/3 of the flour, then the other half of the sour cream, and remaining flour mixing after each addition.
Step 3
Portion the batter in 24 cups of a muffin tin lined with paper liners. Bake at 350 degrees for 14-18 minutes until a toothpick inserted into the center comes out clean. Let cool on a wire rack until room temperature.
Step 4
Place lemon curd, you can buy some or make your own, into a plastic squeeze bottle. Insert the tip of the bottle into the middle of each cupcake, give it a gently squeeze leaving about 1/2 teaspoon of filling in each.
Step 5
Frost each cupcake with cream cheese frosting; I use 1 stick of butter, 8 oz of cream cheese, 3 cups of powdered sugar, and a teaspoon of vanilla. You can use your own recipe if you prefer. I like to add a lemon head on the top of each so everyone knows it is lemon flavored.
