lemon curd

These are the BEST Lemon Cupcakes! They’re extra moist, bursting with zest lemon flavor, and topped with a rich mascarpone buttercream and homemade lemon curd. The ultimate lemon cupcake!

WHAT YOU NEED unsalted butter granulated sugar lemons eggs vanilla extract all purpose flour baking powder baking soda salt sour cream mascarpone cheese powdered sugar heavy whipping cream lemon curd

1. Mix together the flour, baking powder, baking soda, and salt. Set aside. 2. 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.

3. Mix in the eggs one at a time. Mix in the lemon juice and vanilla. Pour in half of the dry ingredients and mix. 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.  4. Evenly distribute the batter into cupcake liners, filling each about half way full. Bake.

5. For the frosting, mix together the room temperature butter and chilled mascarpone. 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. 6. When everything is mixed in, kick the speed up the high and let it mix for about 1-2 minutes.

7. Frost your cupcakes either with just the mascarpone frosting, or with the addition of a lemon curd swirl. Pop them in the fridge for 20 minutes to set. Enjoy!