Lemon Cupcakes
 
Makes 12
Ingredients
  • 1⅔ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • ½ cup unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ⅔ cup whole milk
  • Lemon Curd (recipe follows)
  • Toasted Marshmallow Frosting (recipe follows)
  • Garnish: toasted mini marshmallows
Instructions
  1. Preheat oven to 325°. Line wells of a 12-cup muffin pan with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until light and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating until combined after each addition and stopping to scrape sides of bowl. Beat in vanilla.
  4. With the mixer on a low speed, add milk alternately with the flour mixture, beginning and ending with the flour, stopping to scrape sides of bowl. Beat until just combined. Divide batter evenly into prepared liners, filling each three-fourths full.
  5. Bake until golden and a wooden pick inserted in centers comes out clean, 20 to 23 minutes. Let cool in pan for 10 minutes. Move to a wire rack to let cool completely.
  6. Whisk Lemon Curd until smooth. Spoon into a piping bag fitted with a small round tip.
  7. Using an apple corer, remove the center of each cupcake. Fill each cupcake with about 1 tablespoon Lemon Curd.
  8. Spoon Toasted Marshmallow Frosting on top of each cupcake, spreading frosting as desired. Garnish with toasted mini marshmallows, if desired. Refrigerate in an airtight container for up to 3 days.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/lemon-cupcakes/