Lemon Cupcakes with Lemon Curd filling & Cream Cheese Frosting

Lemon Bliss Cupcakes

Adapted from: King Arthur Flour

• 1 cup unsalted butter
• 2 cups sugar
• 1 teaspoon salt
• 4 large eggs
• 2 teaspoons baking powder
• 3 cups All-purpose flour
• 1 cup milk
• finely grated rind of 2 lemons OR 3/4 teaspoon lemon oil

Directions
• Preheat oven to 350 degrees F.
• Prepare 24 cupcake tins with liners.
• Beat together the butter, sugar and salt until combines and fluffy.
• Add the eggs, one at a time, beating well after each addition.
• Add the baking powder (I mixed this into the flour ), then add the flour alternately with the milk, starting and ending with the flour.
• Mix until smooth.
• Stir in the lemon zest or lemon oil.
• Spoon batter into prepared tins, smoothing the tops with a spatula.
• Bake for 19-21 minutes, or until a toothpick inserted into the centers comes out clean.
• Cool completely.

LEMON FILLING

1/2 c. sugar

1/8 tsp. salt

1/2 c. water

1 tbsp. butter

2 tbsp. cornstarch

1/3 c. lemon juice1 egg, slightly beaten

· Combine sugar, cornstarch and salt in top of double boiler.
· Add lemon juice and water, egg and butter; mix well.
· Place over rapidly boiling water, cook, stirring constantly until mixture thickens.
· Cool. Refrigerate until cold, spread between layers or pipe into cupcakes.

Lemon Cream Cheese Frosting

1/4 cup butter (1/2 stick) at room temperature
4-8oz Philly cream cheese (1 package) at room temperature
4 cups confectioners’ sugar
1 Tblsp lemon zest
½ Cup lemon juice

With an electric mixer, beat the butter and cream cheese together, about 2 minutes on medium speed until very smooth.
• Add the lemon zest and juice. Mix to combine.
• Add confectioners’ Sugar until you get your desired consistency
• Decorate cupcakes