Lemon Cupcakes with Buttercream

There's a couple of steps in this recipe, but it's totally worth it!

Lemon Curd
1 cup sugar
3 eggs*
1 cup lemon juice (about 7 lemons)
lemon zest from 3 lemons
1/2 cup melted butter

In microwaveable bowl, whisk sugar and eggs.  Whisk in the lemon juice and lemon zest.  Add the melted butter a little at a time and whisk constantly to avoid cooking the eggs.  Now place in the microwave and cook for 3-4 minutes, stopping after every minute to whisk.  It will begin to thicken and once you can coat the back of a spoon and draw your finger through it without the curd coming back together, it's ready to be cooled in the fridge.  It will keep for 3 weeks in the fridge.
*(to halve this recipe, use 1 egg and 1 egg yolk)


Lemon Cupcakes
1 cup butter, softened
2 cups sugar
3 eggs
2 teaspoon lemon zest
1 teaspoon vanilla
3-1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sour cream or plain yogurt

Cream butter and sugar until light and fluffy (can take as much as 5 minutes) with an electric mixer.  Add eggs one at a time beating after each.  Add lemon zest and vanilla extract.  In a separate bowl, mix flour, soda, powder and salt until it's thoroughly combined.  Add flour mixture alternately with sour cream/yogurt, beginning with flour and ending with flour.  Mix well.  Scoop into cupcake liners and bake at 350 for 18-20 minutes or until a toothpick inserted comes out clean.  Set aside and cool.

Buttercream
1/2 cup butter, softened
1/2 cup shortening, room temperature*
4 cups powdered sugar
1/3 cup heavy whipping cream or half and half

Cream butter and shortening until fluffy.  Add powdered sugar and cream until well blended.  Add cream and beat at high speed until nice and fluffy.

*You can avoid shortening altogether and use all butter if you choose.  Or to make the buttercream taste like the frosting from the grocery store bakeries, only use shortening.  If you want to add any flavorings, make sure they are clear so they don't tint the frosting.

To assemble the cupcakes, use an apple corer and scoop out a little of the middle of each cupcake.  Spoon a little of the lemon curd into each whole.

Top with buttercream frosting and enjoy.

These are so good!

YUM!