Lemon Cupcakes

Lemon Cupcakes with Cream Cheese Frosting and lemon curd filling

 My first cupcake order!

I think they were a little to lemon-y for me (I'm not a huge fan of lemon desserts), but I got good reviews from Hannah and my parents who taste tested for me. So if you do fancy lemon cake, indulge in these!

• 2 cup(s) of sugar
• 1 cup(s) of water
• 3 tbsp. of cornstarch
• 1 juice of a single lemon, freshly squeezed
• 1 pound(s) of butter
• 4 eggs
• 1 zest of a single lemon
• 1 vanilla bean, seeded
• 1/2 tsp. of salt
• 1/2 tsp. of baking powder
• 1 1/2 cup(s) of flour
• 3/4 cup(s) of buttermilk
• 4 ounce(s) of cream cheese
• 6 cup(s) of powdered sugar
• 1 jar pre-made lemon curd (available in the jelly section of most grocery stores)

1. In a large saucepan, whisk together 1/2 c. sugar, water, cornstarch, lemon juice, and a pinch of salt over medium heat until boiling and thickened. Remove from heat, and allow to cool. Set aside.
2. In a large bowl, cream together 2 sticks of butter, eggs, and the remaining granulated sugar until very light a fluffy.
3. To the creamed mixture, add lemon zest, vanilla bean seeds (discard pod), salt, baking powder, flour and buttermilk.
4. Beat batter together just until well mixed. Be careful to not overbeat the mixture!
5. Spoon batter into a standard-sized muffin tin which has been lined with paper cupcake liners
6. Bake cupcakes in an oven preheated to 350 degrees for 18-20 minutes, or just until the centers have set and spring back to the light touch.
7. In another large bowl, spoon the cooled cornstarch and lemon juice mixuture made in Step 1.
8. Add 2 sticks of butter, the cream cheese and 4 cups of powdered sugar to the cornstarch mixture. Beat with an electric mixer until frosting is very light and fluffy. Add powdered sugar by the quarter cup, if a thicker frosting consistency is desired
9. Spoon frosting mixture into a large plastic, zip-top bag, snipping off the corner of the bag so the frosting can be easily piped onto the top of the cupcakes.
10. To complete cupcakes: Scoop a small amount of cake from the center of each cooled cupcake. A grapefruit spoon usually works quite well. Place a scoop of lemon curd into the center of each cupcake. Pipe cream cheese frosting over each cupcake.
11. Serve immediately, or store well-covered in the fridge for up to three days.

**Note: the frosting tends to melt fast. Before piping on, stick it in the fridge for about 40 minutes. As soon as you're done frosting, stick the cupcakes back in the fridge.