Lemon Lover’s Cupcakes for Two

Lemon Lovers Cupcakes for Two (1)

This recipe is perfect for when you want an over-the-top lemoncentric dessert… but just a little bit of it. Bright cupcakes flavored with lemon extract, zest and juice filled with creamy lemon curd, topped with rich cream cheese frosting and tangy candied lemon slices. But only 3 of them. (Ingredients measurements are also included for a full batch of 12 cupcakes.)

Lemon Lovers Cupcakes for Two (2)

Lemon Lover’s Cupcakes for Two

  • Servings: 3 cupcakes
  • Time: 40 minutes
  • Difficulty: easy
  • Print

Ingredients:

(Measurements for a full batch of 12 cupcakes in parentheses.)

Lemon-Filled Lemon Cupcakes:

4 tablespoons butter, softened (1 cup)

1/4 cup plus 1 tablespoon granulated sugar (1 1/4 cups)

1 egg (3)

1/2 teaspoon lemon extract (2 teaspoons)

pinch of salt (1/2 teaspoon)

1/4 teaspoon baking powder (1 teaspoon)

1/4 cup plus 2 tablespoons all-purpose flour (1 1/2 cups)

1 tablespoon lemon zest (4 tablespoons)

1 tablespoon lemon juice (3 tablespoons)

1/3 cup lemon curd, for filling (1 cup)

Cream Cheese Frosting:

4 ounces full fat cream cheese, softened (16 ounces)

1/4 cup unsalted butter, softened (1 cup)

1 1/4 cups powdered sugar, sifted (4-5 cups)

1/2 teaspoon vanilla extract (2 teaspoons)

Optional:

Lemon curd, for decorating

Candied Lemon Slices (for decorating):

1 lemon, thinly sliced and seeded (2 lemons)

2 cups granulated sugar (4 cups)

1 1/2 cups water (3 cups)

Directions:

Lemon-Filled Lemon Cupcakes:

Preheat oven to 350° F.

Grease 3 muffin cups.

Cream together butter and sugar.

Add egg and lemon extract.

Add lemon juice and zest.

In separate bowl, whisk together flour, baking soda and salt.

Slowly add flour mixture to butter mixture.

Spoon batter into prepared muffin cups.

Bake 15-17 minutes or until pick inserted in center comes out clean.

Cool completely before filling and decorating.

Use and apple corer to gently hollow out the center of each cupcake. (Do not go to the bottom of the cupcake.)

Spoon about 2 tablespoons of lemon curd into each cupcake.

Cream Cheese Frosting:

Cream butter and cream cheese until just combined.

Add half powdered sugar and mix slowly to combine.

Add remaining powdered sugar and mix slowly to combine.

Add vanilla and mix slowly to combine.

Scrape sides of bowl and beat for 10 seconds.

Test consistency of frosting and add more sugar if needed.

Pipe or spread onto cupcakes.

Decorate with candied lemon slices or lemon curd, if desired.

Candied Lemon Slices:

Heat sugar and water in a saucepan until sugar dissolves, stirring often.

Reduce heat to a simmer and then place lemon slices in a single layer in the mixture.

Simmer for about 15 minutes or until rinds appear soft.

Carefully remove lemon slices to parchment paper.

Sprinkle granulated sugar on top of the lemon slices and allow to cool.

Lemon Lovers Cupcakes for Two (3)

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