LEMON CURD STUFFED CUPCAKES + LEMON BUTTERCREAM

A recipe for perfect vanilla cupcakes stuffed with lemon curd and topped with lemon buttercream. Your new favorite dessert and heaven in every bite!

Cook Time: 20 minutes

INGREDIENTS

For the vanilla cupcakes:

• 1 1/2 cup (150 grams) cake flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (1 stick) at room temp
• 1 cup sugar
• 2 eggs
• 1/2 teaspoon vanilla
• 1/2 cup milk

For the lemon curd (makes extra):

• 1/3 cup lemon juice, about 2 lemons
• 2 large eggs
• 1 egg yolk
• 1/2 cup sugar
• 2 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
• 1 tablespoon heavy cream
• 1/4 teaspoon vanilla extract
• pinch table salt

For the Meyer lemon buttercream:

• 1/2 cup egg whites (about 3 large eggs)
• 1 cup granulated sugar
• 1 cup (2 sticks) unsalted butter, cut into 1 inch pieces
• 1 tablespoon finely grated lemon zest
• 1 tablespoon fresh lemon juice

INSTRUCTIONS

Make the vanilla cupcakes:

1. Combine the dry ingredients. Beat in the butter on medium low. The mixture should resemble coarse sand. Beat in the sugar on low.

Please visit asideofsweet.com for full instructions.

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