For her birthday this year Kate did something a little different, she made her own cake, her own cupcakes to be exact!! Sometimes, when you know you can do it better, store bought just doesn’t cut it.
We decided to make a night out of it and invited our sisters over for some baking fun. Kelly, Kate’s sister, served the white wine and antipasti platter while Krissy, Kate and I got busy with the baking. Alongside the lemon cupcakes we whipped up chocolate ones too, however I must say the lemon ones, hands down, were the favourite by far.
Lemon Cupcakes with Raspberry Cream Cheese Frosting
1 cup butter
2 cups sugar
zest and juice of three lemons
3 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup sour cream
1 cup milk
Lemon Curd filling
8 oz cream cheese, room temp
1 stick butter, room temp
1 lb powdered sugar
4 tbsp raspberry preserve
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 (depending on your oven). Mine took 17 minutes. Also accidentally wayyyy over baked the first 12 and had to throw them away. Beware! These might not look done on top but poke them with a toothpick after 16ish minutes to see when they’re ready!
Allow the cupcakes to cool completely, then cut holes in the top using a knife and scoop some out. Then put some lemon curd in a ziploc bag, cut off an end and pipe some lemon curd into each cupcake.
Next make the frosting, throw all the ingredients in a bowl and let your hand/stand mixer do the work. If it’s too stiff, add some liquid (or more raspberry preserve), if it’s too runny, add more powdered sugar. Adjust accordingly.
Frost your cupcakes and serve them up. They don’t have to be perfect or uniform. They’ll be delicious either way.