Ingredients:
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1/2 cup buttermilk
For the Lemon Curd Filling:
- 1/2 cup lemon juice (about 3-4 lemons)
- 1 tablespoon lemon zest
- 1/2 cup granulated sugar
- 2 large eggs
- 3 tablespoons unsalted butter
For the Lemon Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven: Preheat your oven to 350°F (180°C). Line a muffin tin with cupcake liners.
- Make the Cupcake Batter: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract, lemon zest, and lemon juice. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Mix until just combined.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
- Prepare Lemon Curd Filling: In a saucepan over medium heat, combine lemon juice, lemon zest, sugar, eggs, and butter. Stir continuously until the mixture thickens enough to coat the back of a spoon. Remove from heat and let it cool.
- Fill Cupcakes with Lemon Curd: Once the cupcakes are cool, use a small spoon to create a well in the center of each cupcake. Fill each well with a spoonful of lemon curd.
- Make Lemon Cream Cheese Frosting: In a large bowl, beat together cream cheese and butter until smooth and creamy. Add powdered sugar, lemon zest, lemon juice, and vanilla extract. Beat until well combined and fluffy.
- Frost Cupcakes: Pipe or spread the lemon cream cheese frosting over the filled cupcakes.
- Garnish: Optionally, garnish the cupcakes with additional lemon zest or a slice of lemon.
- Chill and Serve: Refrigerate the cupcakes for at least 30 minutes before serving to allow the frosting to set. Enjoy your delicious Triple Lemon Cupcakes!
These cupcakes are sure to be a hit with lemon lovers!
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