Sassy Mama: Lemon Cream Cupcakes

Lemon Cream Cupcakes

1 1/2 cup all purpose flour

Zest of 1 lemon or Meyer lemon

1 tsp. Baking Soda

1/4 tsp. Salt

1 c Sugar 

1 Stick Unsalted Butter (room temperature)

2 Large Eggs

1/4 c Whole Milk

1/4 c Sour Cream

2 tbsp. Fresh Meyer Lemon Juice

1/2 tsp. Vanilla Extract

24 Raspberries

Lemon curd

Buttercream frosting

Preheat oven to 350 degrees

Spray a 24 tin mini cupcake pan or large cupcake tin with non stick spray or add cupcake liners. In a small bowl, whisk together flour, baking powder and salt, set aside. In a large bowl, cream butter, sugar, add eggs, incorporate well. Combine wet and dry ingredients, do not over mix. Use an ice cream or cookie scoop so that each cupcake is filled the same amount size. 

Divide batter evenly into cupcake tin. Bake for 10-15 minutes until a toothpick comes out clean. Cool on wire rack. Once cupcakes are cool, add a Schmeer of lemon curd on top of each cupcake and then add butter cream frosting to finish.