Marthas Meyer Lemon Cupcakes
- 3 1/2 cups all-purpose flour, sifted 2 tablespoons finely grated
- Meyer lemon zest, plus 2 tablespoons fresh Meyer lemon juice (from 1 to 2 Meyer lemons)
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons coarse salt
- 1 3/4 cups (3 1/2 sticks) unsalted butter, room temperature
- 3 cups granulated sugar
- 8 ounces cream cheese, room temperature
- 7 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- Confectioners sugar, for dusting
- Lemon Curd (made with Meyer lemons; page 317)
- Preheat oven to 325F.
- Line standard muffin tins with paper liners.
- Whisk together flour, zest, baking powder, and salt.
- With an electric mixer on medium-high speed, cream butter and granulated sugar until pale and fluffy.
- Beat in cream cheese.
- Reduce speed to low.
- Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
- Beat in lemon juice and vanilla.
- Add flour mixture in three batches, beating until just combined after each.
- Divide batter evenly among lined cups, filling each three-quarters full.
- Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 28 minutes.
- Transfer tins to wire racks to cool completely before removing cupcakes.
- Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
- To finish, dust cupcakes with confectioners sugar.
- Fill a pastry bag fitted with a coupler and a medium round tip (#8) with curd.
- Insert tip into top of each cupcake, and squeeze some curd below top to fill the inside, then lift the tip and squeeze more curd in a pool on top.
- Filled cupcakes can be kept at room temperature up to 1 hour (or refrigerated a few hours more) before serving.
flour, lemon zest, baking powder, coarse salt, unsalted butter, granulated sugar, cream cheese, eggs, vanilla, confectioners sugar, lemon curd
Taken from www.epicurious.com/recipes/food/views/martha-s-meyer-lemon-cupcakes-389901 (may not work)