A refreshing twist on cupcakes, these Lemon Curd Filled Lemon Cupcakes are the perfect any-season treat, but are particularly refreshing during spring and summer.
Make the lemon curd – get the recipe at www.kitchengonerogue.com
Preheat oven to 350 degrees F and line cupcake pan with paper liners.
Cream together the sugar and butter (I use my mixer, but you can do with handheld electric beaters or by hand)
Add the eggs, vanilla, lemon juice and lemon zest; mix well.
Add the flour and baking powder; mix well.
Stir in the almond milk slowly, until the batter is smooth.
Fill muffin cups about 2/3 full
Bake 19-20 minutes (varies by oven, so watch them and adjust for yours until toothpick comes out clean; tops of cupcakes get slightly crunchy in my oven – we love that about this recipe).
Let cool.
Use a cupcake “core” tool to pullout the center of your cupcake (note: dip in cornstarch between cupcakes to make it easier).
Using the fat side of a chopstick, gently push the core of the cupcake out of the tool and into a bowl to save.
Fill each cupcake with lemon curd, then gently “plug” the top with the top of the cupcake core you saved (note – you can skip this step, but your cupcakes may develop a sunken area in the middle without it)
“Ice” the tops with lemon curd and then sprinkle the tops with a little granulated sugar … and enjoy! (note: if you prefer a more traditional but lemony icing, check out my lemon curd-infused icing recipe)
