Late night baking is essential. It is when the cravings start…after dinner…after dark.
Original Recipe here: Foodologie
Lemon Cupcakes with Cream Cheese Frosting
- For cupcakes:
- 2 cups sugar
- 3 1/2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup butter
- 3 eggs
- zest and juice of three lemons
- 1/2 cup sour cream
- 1 cup milk
- Lemon Curd filling – I used a jar of lemon curd found on the baking aisle.
- For Frosting
- 8 oz cream cheese room temp
- 1 stick butter room temp
- 1 lb powdered sugar
Pre-heat oven to 350F.
Cream together butter and sugar. Beat in eggs one at a time. Add lemon zest and lemon juice and sour cream. In a bowl, combine dry ingredients. Gradually add the dry ingredients to the wet. Alternate between adding the flour mixture and the milk. Mix until just combined.
Pour batter into lined cupcake pan. Bake 17-20 minutes, or until toothpick inserted comes out clean.
Allow the cupcakes to cool completely. Use whatever tool you have on hand to cut out a piece of cupcake from the center. I used an apple core, just drilled down on it about 3/4 of an inch. Use a freezer bag, or frosting bag, pipe in the lemon curd.
Place all of the ingredients in a bowl, and mix on medium until you have a smooth frosting. Add liquid if it is too stiff, powdered sugar if it is too wet.