Lemon Cupcakes with Lemon Curd and Raspberry Buttercream
"These fluffy lemon cupcakes are filled with tangy lemon curd and and topped with rich raspberry buttercream!..."
INGREDIENTS
•
3/4 cup butter, softened
•
1 1/2 cups sugar
•
2 cups all-purpose flour
•
2 Tbsp cornstarch
•
1 Tbsp baking powder
•
3/4 tsp salt
•
3/4 cup + 2 Tbsp milk
•
2 Tbsp lemon juice
•
2 tsp vanilla extract
•
1/4 cup Greek yogurt (or sour cream)
•
5 egg whites
•
Lemon Curd
•
1/2 cup butter, softened
•
1/2-3/4 cups fresh raspberries
•
2-3 cups powdered sugar
•
1-2 Tbsp heavy cream
•
salt to taste
ADVERTISEMENT