Lemon Cream Cupcakes

Lemon Cream Cupcakes-

1/2 cup unsalted butter, room temp

1 cup granulated sugar

Zest of 2 lemons (1 tbsp)

2 large eggs + 1 egg yolk, room temp

1/4 cup fresh squeezed lemon juice (3–4 lemons)

3 tsp vanilla extract

1 1/2 cups all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup sour cream, room temp

Mascarpone Buttercream Frosting-

1/2 cup salted butter, room temp

8 oz mascarpone cheese, chilled

Zest of 1 lemon (1-2 tsp)

4 cups powdered sugar

2–3 tbsp heavy whipping cream, chilled

Preheat your oven to 350F and line cupcake 2 tins with cupcake liners.

In a small bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl using a hand or stand mixer with the paddle attachment, add the sugar and lemon zest. Rub the zest into the sugar using your fingers which will release even more lemon flavor.

Add the butter and mix on high speed for 3-4 minutes, or until light and fluffy.

Mix in the eggs one at a time. Scrape down the bowl and mix in the lemon juice and vanilla. 

Pour in half of the dry ingredients and mix just until combined. Scoop in the sour cream and mix again.

Scrape down the bowl and add in the rest of the dry ingredients. Mix on medium-low speed and stop right when the dry ingredients are fully blended into the batter. The batter should be thick.

Evenly distribute the batter into each cupcake liner, filling each about half way full. Bake for 20 minutes or until a toothpick comes out clean.

Let the cupcakes cool completely before making the buttercream.

When ready, mix together the room temperature butter and chilled mascarpone using a hand or stand mixer with the whisk attachment.

Once combined, mix in the lemon zest.

Then mix in the powdered sugar one cup at a time until smooth. In between cups of powdered sugar, add in the heavy cream 1 tablespoon at a time. Start with just 2, and decided if you need the third by the end.

When everything is mixed in, kick the speed up the high and let it mix for about 1-2 minutes. The frosting should be smooth and creamy. If it’s too thin, chill the frosting for about 30 minutes. 

Frost your cupcakes either with just the mascarpone frosting, or with the addition of lemon pudding. For pudding on top, get a box of instant lemon pudding/pie filling. Follow directions on box. You can top the cupcakes with a drop of pudding or without.

Pop them in the fridge for 20 minutes to set. Enjoy!

#keetskitchen #lemoncupcakes #lemonlovers #cupcakes #delicious #foodie #lusciouslemon #scrumptious #yummycupcakes