Lemon Curd Filled Cupcakes with Lemon Buttercream
INGREDIENTS
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1 box Lemon Instant Pudding mix (4 serving size)
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1 box Lemon Cake Mix
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4 eggs
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1 cup water
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1/2 cup butter, melted
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1 cup white sugar
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3 eggs
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1 cup fresh lemon juice (squeezed from 5 lemons)
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zest of 3 lemons
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1/2 cup unsalted butter, melted
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2 cups (4 sticks) unsalted butter, softened
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2 pounds powdered sugar
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1/8 teaspoon salt
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2 teaspoons vanilla extract (use clear vanilla if you want white frosting)
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zest of 2-3 lemons
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fresh lemon juice from 1-2 lemons (about 1/4 cup)
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1-3 tablespoons heavy whipping cream (start with one and add until you have desired consistency)
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