triple lemon cupcakes
Citrusy things give me joy nowadays, and this dessert ain’t no lemon, folks.
No doubt, the vivid yellow fruit inspires good vibes wherever it’s used. It’s a sad day when my countertop is bereft of lemons, and that’s usually only when I need to do my big grocery shop (and also when I need one immediately and don’t have one.) A squeeze of the tart gem instantly perks up a plain tray of roasted vegetables, lends a little zing to a bowl of miso gnocchi, or features in a soft and sweet lemon loaf.
I’d dub lemons a pantry staple, along with limes, since you never know when you’re missing that one little something in a dish and realize the acid is the key to elevate from womp to whoa.
These Triple Lemon Cupcakes are a spick and span dessert for any springtime occasion. Zest, juice, and curd all play a role in the hue and flavor, and a tangy cream cheese frosting finishes off the treats perfectly. Ever since my Fresh Strawberry Layer Cake, I’ve adored playing with cake batters on a my baking days. Bonus points when the experiments work in my favor.
Not One, Not Two, but Three!
Like an infomercial for baked goods.
The first key in this recipe is sifting the lemon zest into the sugar. This makes incorporating the zest so much easier: fear no clumps with this method. I just use my fingers, but you can toss the yellow tendrils around with a fork if you wish.
Next, a good quality lemon curd. You can make your own (my mom does and it is BOMB) or buy a decent brand from the store. I’m always a fan of Bonne Maman jams and preserves so I’ll recommend that outright.
Once you’ve all that outright, make the batter. Cream the lemon zest with butter, add eggs, yogurt, and vanilla. Then your dry ingredients: flour, baking powder, baking soda, and salt. Stream in some buttermilk until a nice and thick mix forms.
Fill some lined cupcake tins about halfway with batter. Scoop in a teaspoon-ish of lemon curd into each, then top off with the remaining batter. Try not to fill the tins more than 3/4 of the way, they do rise quite a bit. Bake the muffins off, and enjoy that lovely blast of aroma in your quaint little kitchen space.
Cream of the Cheese
The third musketeer in our culinary novel is lemon juice. This guy jumps into our wonderfully thick, smooth frosting dominated by both cream cheese and butter. So luscious you’ll want to abandon your cupcake project and go at the bowl with a spoon.
Don’t do that, you’ll make yourself sick.
Make sure the cupcakes are cooled completely. I usually let them hang out for around 30-60 minutes while I putz around the house doing this and that, but if you’re in a bit of a rush for a PTA meeting or whatever the occasion, a 15-20 minute stint in the freezer will set them up enough to render a smooth decorating process.
I choose to pipe frosting onto cupcakes usually, because it looks spiffy, but you can swirl the frosting with a flat knife or an offset spatula if that’s simpler for you or if you don’t give two shits and a fuck about aesthetic and just want cupcakes noooOOOOWw. I understand. Sometimes beauty is not priority. Look at me everyday.
Cakes in general are a labor of love, but always worth the extra effort. Like I said, because the process includes a good deal of down time, multitasking while baking is encouraged. Just keep an eye on your cupcakes to ensure they don’t overbake and turn to charred strips of nothingness.
I mentioned lemons are a must in my pantry (well, on my countertop). What are some of your staples that when you run out, you feel emptied of purpose? Unless it’s phallic, morbid, or illegal, do share!
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Try these next time the cupcake cravings arise!
Irish Coffee Cupcakes with Whiskey Chocolate Frosting
Bursting Blueberry Lime Cupcakes
triple lemon cupcakes
Ingredients
- 1 1/4 cup sugar
- 2 tbsp lemon zest
- 1 cup butter, softened
- 1/3 cup plain whole milk Greek yogurt
- 3 eggs, at room temperature
- 1 tbsp vanilla extract
- 2 3/4 cup all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 3/4 cup buttermilk
- 1/2 cup lemon curd
lemon cream cheese frosting
- 8 oz cream cheese, very soft
- 1/2 cup butter, softened
- 3 1/2-4 cups powdered sugar
- 2-4 tbsp lemon juice
- 2 tsp vanilla extract
- milk or water to thin, as needed
Instructions
- Preheat oven to 350 degrees. Line two cupcake tins with parchment liners, or grease very well with butter.
- Sift the lemon zest into the sugar. In a large bowl, cream the sugar with the butter until very fluffy, about 2-3 minutes. Whip in the eggs one at a time, then the yogurt and the vanilla until smooth. Add the flour, baking powder, baking soda, and salt, mixing until just combined. With the mixer running, slowly stream in the buttermilk until incorporated.
- Fill each cupcake liner about halfway with batter. Dollop a teaspoon of lemon curd in the center of each. Top with remaining batter, leaving each cupcake about 2/3 way full. It's okay if some of the curd shows through. Bake for 25-30 minutes until no longer jiggly and an inserted toothpick emerges with just a few crumbs. Cool 10 minutes in the tins, then move to a wire rack to cool completely. If you're in a hurry, pop the cupcakes in the freezer for 15-20 minutes.
- To make the frosting, whip together the cream cheese, butter, powdered sugar, 2 tablespoons of lemon juice, and vanilla until light and fluffy. Add more lemon juice, 1 tablespoon at a time, to desired taste. If the frosting is too thick, whip in 1 tablespoon of milk or water (I like using heavy cream) at a time until desired texture is achieved.
- Pipe or spread frosting onto each cupcake. Top with additional lemon sugar, as desired.
