Sunny Lemon Lime Cupcakes
These Sunny Lemon Curd Cupcakes are the perfect Spring or Summer dessert with a sweet tangy filling inside a light lemon vanilla sour cream cupcake.
- 1 stick of softened unsalted butter
- 1 cup of sugar
- 2 large eggs
- 1 ts lemon zest
- 1 ts vanilla
- 1 ts baking powder
- 1/2 ts baking soda
- 1 cup sour cream
- 1 ts fresh lemon juice
- 1 cup lemon curd (recipe above)
- 2 Sticks Softened Unsalted Butter
- 3 Cups Sifted Powdered Sugar
- 1 ts salt
- 1 ts milk
- 1 ts Vanilla (or lemon extract)
Cream the butter and add sugar, vanilla and lemon juice. Beat until creamy and well blended. Add eggs one at a time,scraping bowl. Alternate dry ingredients with the sour cream and mix well. Fold in lemon zest.
Fill 12 cupcake liners 1/2 full and bake for 20 -22 min until done.
Remove from pan to cool.
Once Cool remove middle of cupcake with cupcake corer or apple corer.
Fill with Lemon Curd.
Place butter in Electric Mixer and beat.
Add Sifted sugar 1 cup at a time.
Add milk as needed.
Add salt and extract.
Frost Cupcakes. Add Sprinkles.
Serving: 1g | Calories: 296kcal | Carbohydrates: 58g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 37mg | Sodium: 330mg | Potassium: 79mg | Sugar: 57g | Vitamin A: 160IU | Vitamin C: 0.4mg | Calcium: 43mg | Iron: 0.2mg