Winter can be so blah. In fact, I am here to admit that I do not love January or February. You see I love light, bright colors that fill my rooms and even flow onto my plate. So, one of the ways I can keep myself cheery is to cook with citrus. You see, I feel pretty certain that citrus is winter’s kryptonite. Bright tangy-sweet flavors that fill our plates one dish at a time. Here is my “go-to” lemon cupcake recipe. One bite and you can feel the sun on your nose. I promise!
Lemon Cream Cupcakes
1 1/2 cup all-purpose flour
Zest of 1 lemon or Meyer lemon
1 tsp. Baking Soda
1/4 tsp. Salt
1 c Sugar
1 Stick Unsalted Butter (room temperature)
2 Large Eggs
1/4 c Whole Milk
1/4 c Sour Cream
2 tbsp. Fresh Meyer Lemon Juice
1/2 tsp. Vanilla Extract
12-24 Raspberries
Lemon curd
Buttercream frosting
Preheat oven to 350 degrees. Spray a 24 tin mini cupcake pan or large cupcake tin with non-stick spray or add cupcake liners. In a small bowl, whisk together flour, baking powder, and salt, set aside. In a large bowl, cream butter, sugar, add eggs, incorporate well. Combine wet and dry ingredients, do not over mix. Use an ice cream or cookie scoop so that each cupcake is filled the same amount size.
Divide batter evenly into cupcake tin. Bake for 10-15 minutes until a toothpick comes out clean. Cool on wire rack. Once cupcakes are cool, add a Schmeer of lemon curd on top of each cupcake and then add buttercream frosting to finish.