Recipe of the Week - Lemon Filled Cupcakes

Week 5

While searching for a lemon bar recipe, I came across this lemon cupcake recipe from Baking Bites. Filling cupcakes is easy and makes a more elegant presentation. Martha Stewart's lemon curd recipe is delicious with these cupcakes.

Lemon Cupcakes Filled with Lemon Curd

2 2/3 cups all purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

3/4 cup butter (room temperature)

1 2/3 cup sugar

1 tbsp lemon zest (or 1 tsp lemon extract)

2 large eggs

2 tsp vanilla extract

1 cup milk

approx 1 1/2 cups lemon curd

Preheat oven to 350F. Line 24 muffin cups with paper liners.

In a medium bowl, whisk together flour, baking powder and salt.

In a large bowl, cream together butter, sugar and lemon zest until light and fluffy. Adding the lemon zest early helps release more of its flavor. Blend in eggs one at a time, followed by vanilla extract. Stir in 1/3 of the flour mixture, followed by half of the milk. Add another 1/3 of the flour and the remaining milk, then stir in the remaining flour, mixing only until no streaks of flour remain.

Divide batter evenly into prepared muffin cups, filling each approx 2/3 to 3/4 full. Bake for 16-19 minutes, until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed. Cool completely on a wire rack.

To fill, use a melon baller to scoop a small hole in the top of each muffin. Alternatively, you can use star tip and pipe the curd into the cupcake. Fill with 2 tsp. lemon curd. Serve shortly after filling. Unfilled cupcakes can be stored in an airtight container until ready to fill and serve.

Frost cupcakes with your favorite buttercream or cream cheese icing.