Meyer Lemon Cupcakes with Buttercream Frosting

Name: Meyer Lemon Cupcakes with Buttercream Frosting
Ingredients: The Lemon Curd; •4 Meyer lemons, zested; •1½ cups sugar; •8 Tbsps butter; •4 large eggs, room temperature; •½ cup Meyer lemon juice; •2 tsps corn starch; For The Cupcake Batter; •3 cups cake flour; •1 Tbsp baking powder; •½ tsp salt; •10 Tbsps unsalted butter, room temperature; •1⅔ cup granulated sugar; •4 large egg whites, 1 whole large egg; •1 cup milk (I used 1% milk); •2 tsps Princess flavor or vanilla (see notes on Princess flavoring); •2 tsps lemon zest; •2 tsps lemon juice; For The Buttercream; •4 sticks of butter, softened; •8 cups confectioner’s sugar, sifted; •3 Tbsps milk; •2 tsps lemon juice; •2 tsps lemon zest

Meyer Lemon Cupcakes with Buttercream Frosting was pinched from <a href="http://abeautifulbite.com/meyer-lemon-cupcakes-with-buttercream-frosting/" target="_blank">abeautifulbite.com.</a>

INGREDIENTS

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The Lemon Curd

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•4 Meyer lemons, zested

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•1½ cups sugar

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•8 Tbsps butter

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•4 large eggs, room temperature

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•½ cup Meyer lemon juice

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•2 tsps corn starch

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For The Cupcake Batter

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•3 cups cake flour

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•1 Tbsp baking powder

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•½ tsp salt

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•10 Tbsps unsalted butter, room temperature

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•1⅔ cup granulated sugar

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•4 large egg whites, 1 whole large egg

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•1 cup milk (I used 1% milk)

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•2 tsps Princess flavor or vanilla (see notes on Princess flavoring)

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•2 tsps lemon zest

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•2 tsps lemon juice

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For The Buttercream

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•4 sticks of butter, softened

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•8 cups confectioner’s sugar, sifted

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•3 Tbsps milk

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•2 tsps lemon juice

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•2 tsps lemon zest

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