Lemon cupcakes

Name: Lemon cupcakes
Cuisine: American
Ingredients: 1/2 cup (110g) unsalted butter, room temp; 1 cup (200g) granulated sugar; Zest of 2 lemons (1 tbsp); 2 large eggs + 1 egg yolk, room temp; 1/4 cup (60ml) fresh squeezed lemon juice (3–4 lemons); 2 tsp vanilla extract; 1 1/2 cups (195g) all purpose flour *see notes for GF option; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup (120g) sour cream**, room temp; 3/4 cup (185g) unsalted butter, room temp; 8 oz mascarpone cheese***, chilled; Zest of 1 lemon (1-2 tsp); 4 cups (480g) powdered sugar; 2–3 tbsp heavy whipping cream, chilled; 1/2 cup (100g) granulated sugar; 3 large egg yolks; 1 tsp cornstarch; 2 tbsp lemon zest (2 large lemons); 1/4 cup (60ml) fresh lemon juice (2–3 large lemons)

17 steps

Updated at: Thu, 17 Aug 2023 10:00:30 GMT

Ingredients

0 servings

Instructions

For the lemon curd

Step 1

Whisk together the sugar, eggs, and cornstarch in a medium saucepan.

Step 2

Once smooth and well combined, whisk in the lemon zest and juice.

Step 3

Cook over medium heat until thickened, occasionally stirring (with a rubber spatula) at the beginning but constantly mixing near the end. It should take about 8-10 minutes on a gas stovetop and about 20 minutes on an electric.

For the lemon cupcakes

Step 4

Preheat your oven to 350F and line cupcake tins with 16 paper liners.

Step 5

In a small bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.

Step 6

In a large bowl using a hand or stand mixer with the paddle attachment, add the sugar and lemon zest. Rub the zest into the sugar using your fingers which will release even more lemon flavor.

Step 7

Add the butter and mix on high speed for 3-4 minutes, or until light and fluffy.

Step 8

Mix in the eggs one at a time. Scrape down the bowl and mix in the lemon juice and vanilla.

Step 9

Pour in half of the dry ingredients and mix just until combined. Scoop in the sour cream and mix again.

Step 10

Scrape down the bowl and add in the rest of the dry ingredients. Mix on medium-low speed and stop right when the dry ingredients are fully blended into the batter. The batter should be thick.

Step 11

Evenly distribute the batter into each cupcake liner, filling each about half way full. Bake for 15-18 minutes or until a toothpick comes out clean.

Step 12

Let the cupcakes cool completely before making the buttercream.

For the mascarpone buttercream

Step 13

When ready, mix together the room temperature butter and chilled mascarpone using a hand or stand mixer with the whisk attachment.

Step 14

Once combined, mix in the lemon zest.

Step 15

Then mix in the powdered sugar one cup at a time until smooth. In between cups of powdered sugar, add in the heavy cream 1 tablespoon at a time. Start with just 2, and decided if you need the third by the end.

Step 16

When everything is mixed in, kick the speed up the high and let it mix for about 1-2 minutes. The frosting should be smooth and creamy. If it’s too thin, chill the frosting for about 30 minutes.

Step 17

Frost your cupcakes either with just the mascarpone frosting, or with the addition of a lemon curd swirl. Pop them in the fridge for 20 minutes to set. Enjoy!