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A recipe for perfect vanilla cupcakes stuffed with lemon curd and topped with lemon buttercream. Heaven in every bite!
INGREDIENTS
For the vanilla cupcakes
1 1/2 cup (150 grams) cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter (1 stick) at room temp
1 cup sugar
2 eggs
1/2 teaspoon vanilla
1/2 cup milk
For the lemon curd (makes extra)
1/3 cup lemon juice, about 2 lemons
2 large eggs
1 egg yolk
1/2 cup sugar
2 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
1 tablespoon heavy cream
1/4 teaspoon vanilla extract
pinch table salt
For the Meyer lemon buttercream
1/2 cup egg whites (about 3 large eggs)
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, cut into 1 inch pieces
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
INSTRUCTIONS
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Originally posted 2017-11-30 21:42:26.
