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Triple Lemon Cupcakes
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Prep Time:
45 minutes
Cook Time:
20 minutes
Total Time:
100 minutes
Lemon-filled cupcakes with tangy cream cheese frosting are a zesty delight!
Ingredients:
  • 3 large eggs
  • 1.25 cups white sugar
  • 1 cup fresh lemon juice
  • 0.5 cup butter, melted
  • 3 tablespoons fresh lemon zest
  • 2 cups white sugar
  • 4 eggs
  • 1 tablespoon lemon extract
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon ground nutmeg
  • 1 cup buttermilk
  • 0.5 cup fresh lemon juice
  • 2 tablespoons fresh lemon zest
  • 2 (8 ounce) packages cream cheese, softened
  • 0.5 cup butter, softened
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons lemon extract
  • 3 cups sifted confectioners' sugar
  • 1 tablespoon fresh lemon zest
Instructions:
  • Preheat the oven to 350°F (175°C) for the perfect cooking temperature.
  • Combine sugar, lemon juice, butter, eggs, and lemon zest in a microwave-safe bowl and mix until well combined. Microwave in 1-minute intervals, stirring each time, until the mixture coats the back of a metal spoon, about 7 minutes. Cool for 10 minutes, then transfer to a zip-top bag and refrigerate until ready to use.
  • In a stand mixer, whisk sugar and butter until fluffy. Add eggs one at a time, incorporating vanilla and lemon extracts with the last egg. Mix in flour, baking powder, and nutmeg until fully combined; gently fold in buttermilk, lemon juice, and lemon zest to create a smooth batter.
  • Spoon roughly 1/4 cup of batter into each cupcake cup or use a generous-sized cookie scoop.
  • Bake in the preheated oven for 20 to 25 minutes until the tops spring back when lightly pressed. Cool in the tins for 5 minutes, then transfer to a wire rack to cool completely for about 20 minutes.
  • Combine the cream cheese and butter in a medium bowl or stand mixer until creamy. Add lemon juice, lemon and vanilla extracts, then gradually mix in confectioners' sugar. Fold in lemon zest. Refrigerate after using.
  • Core the cooled cupcakes using an apple or cupcake corer. Cut a corner off the zip-top bag with the filling, then fill each cupcake with lemon curd. Pipe a swirl of lemon cream cheese frosting on top to cover the curd. Chill until serving.

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