Lemon Triple Cupcakes

Follow our step-by-step guide on how to make Lemon Triple Cupcakes.

1. Step 1

   Preheat your oven to 350°F (175°C).

2. Step 2

   In a microwave-safe bowl, combine the sugar, lemon juice, melted butter, eggs, and lemon zest for the lemon curd filling. Microwave in 1-minute intervals, stirring in between, until the mixture thickens enough to coat the back of a spoon, which usually takes about 7 minutes. Allow it to cool for about 10 minutes, then transfer to a zip-top bag and refrigerate until needed.

3. Step 3

   In the bowl of a stand mixer, cream together the sugar and butter for the cupcakes until fluffy, about 10 minutes. Add the eggs one at a time, mixing in the vanilla and lemon extracts with the last egg. Gradually mix in the flour, baking powder, and nutmeg until well combined, then add the buttermilk, lemon juice, and lemon zest to create a smooth batter.

4. Step 4

   Fill each cupcake liner with approximately 1/4 cup of batter, or use a large cookie scoop for even portions.

5. Step 5

   Bake in the preheated oven for 20 to 25 minutes, or until the tops spring back when lightly pressed. Let them cool in the tins for 5 minutes before transferring to a wire rack to cool completely, about 20 minutes.

6. Step 6

   For the cream cheese frosting, beat the cream cheese and butter together in a medium bowl or stand mixer until creamy. Mix in the lemon juice and both extracts, then gradually add the confectioners' sugar. Stir in the lemon zest and refrigerate until ready to use.

7. Step 7

   Once the cupcakes are completely cooled, use an apple or cupcake corer to remove a section from the center of each cupcake. Cut a corner off the zip-top bag with the lemon curd filling and pipe it into each cupcake. Finally, pipe a swirl of lemon cream cheese frosting on top, covering the curd filling. Refrigerate until ready to serve.