Lemon Cream Cupcakes



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…

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