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Triple Lemon Cupcakes

Ingredients

For the cupcakes

  • 2 sticks softened butter
  • 1 cup sugar
  • 4 eggs separated
  • 1/4 cup sour cream
  • 1/2 cup lemon curd
  • 1 tsp. lemon extract
  • Zest and juice of 1 lemon
  • 1 1/2 cups self-rising flour
  • 1/2 cup all purpose flour

For the filling

  • 1 1/2 cups heavy cream
  • 1/2 cup lemon curd

For the frosting

  • 2 sticks softened butter
  • 3 cups powdered sugar
  • 1/2 lemon juice
  • Zest of 1 lemon
  • 1/4 cup lemon curd
  • 1/4 cup heavy cream

Instructions

For the cupcakes

  1. Preheat the oven to 350 degrees, and line your muffin tin.
  2. Beat together the butter and sugar until fluffy. Add in the egg yolks.
  3. Add in the sour cream, lemon curd, lemon extract, lemon juice and lemon zest. Mix until fully combined.
  4. Add in the self-rising flour and the all purpose flour, and mix until combined.
  5. In a separate bowl, beat the egg whites until soft peaks form.
  6. Gently fold the egg whites into the batter until incorporated. The batter will be thick, but very smooth.
  7. Scoop into the lined muffin tin, and bake for 15-18 minutes, or until a toothpick comes out clean, and the cakes are slightly browned. Allow to cool completely before filling or frosting.

For the filling

  1. Beat the heavy cream until soft peaks form. Then, add in the lemon curd, and whip until incorporated.
  2. Cut out a hole in the center of the cooled cupcakes, and pipe in the filling.

For the frosting

  1. Beat together the butter and powdered sugar until light and fluffy.
  2. Add the lemon juice, zest, and lemon curd. Mix until incorporated.
  3. Add in the heavy cream, and beat until the frosting is light and fluffy. Frost your cupcakes!