Lemon Cream Cupcakes

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3 1/2 cups flour

2 tablespoons grated lemon zest

2 tablespoons lemon juice

1/2 tsp. baking powder

1 1/2 tsp. salt

1 3/4 cup butter, room temperature

3 cups sugar

8 oz. cream cheese, room temperature

7 eggs room temperature

1 tsp. vanilla extract

Cream cheese filling

2 8oz. cream cheese, room temperature

1 1/3 cup sugar

2 eggs

2 tablespoons lemon zest

2 tablespoons lemon juice

Lemon Curd

2 whole eggs

8 egg yolks

2/3 cup lemon juice

1 cup sugar

2 tablespoons butter

There will be left over lemon curd which can be used for other desserts.

Combine all ingredients except the butter into a heat proof bowl. Whisk until well combined. Place bowl over pan with simmering water. Stir and cook until mixture thickens and coats the back of a spoon. Remove from heat and stir in butter until melted. Cover with top with plastic wrap and refrigerate until cool.

Lemon Cream

4 cups heavy cream

1 1/3 cup powdered sugar

2 tablespoons grated lemon zest

1/2 tsp. lemon extract

Preheat oven 325 degrees.

Whisk together the flour, zest, baking powder and salt.

With a stand mixer cream butter and sugar until fluffy. Beat in cream cheese. Add eggs one at a time, scrape sides. Beat in vanilla and lemon juice. Add dry ingredients in three batches until just combined.

In a separate bowl combine filling ingredients and beat until well combined.

Place a small amount of cupcake batter into each lined muffin cup . Add a small dollop of filling on top of batter. Add more batter to cover filling , only to 3/4 full. Bake for about 28 minutes or until cake springs back. Remove from muffin tins and allow to cool completely.

Meanwhile make the lemon curd and refrigerate.

Once curd is well chilled, whip all the ingredients for the lemon cream until stiff. Place in a pastry bag and pipe on top of each cupcake. Place some lemon curd in a piping bag and pipe a small amount of curd on top of each Lemon Cream topped cupcake.

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