Thursday, May 20, 2010

Lemon-Kissed Buttermilk Cupcakes with the World's Fluffiest Cream Cheese Frosting Share Tags: dessert Why pay $3 for a single bakery cupcake, when you can make these gorgeous, lemon and buttermilk cupcakes. Filled with a secret dollop of lemon curd, I guarantee these are the single best cupcakes you've ever eaten in your entire life. Prep time: 15 minutes | Cook time: 20 minutes | Total time: 35 minutes | Servings: 18 2 cup(s) of sugar
1 cup(s) of water
3 tbsp. of cornstarch
1 juice of a single lemon, freshly squeezed
1 pound(s) of butter
4 eggs
1 zest of a single lemon
1 vanilla bean, seeded
1/2 tsp. of salt
1/2 tsp. of baking powder (**double if baking at an altitude below 5,000 feet)
1 1/2 cup(s) of flour
3/4 cup(s) of buttermilk
4 ounce(s) of PHILADELPHIA CREAM CHEESE
6 cup(s) of powdered sugar
1 jar pre-made lemon curd (available in the jelly section of most grocery stores)
Steps
In a large saucepan, whisk together 1/2 c. sugar, water, cornstarch, lemon juice, and a pinch of salt over medium heat until boiling and thickened. Remove from heat, and allow to cool. Set aside.
In a large bowl, cream together 2 sticks of butter, eggs, and the remaining granulated sugar until very light a fluffy.
To the creamed mixture, add lemon zest, vanilla bean seeds (discard pod), salt, baking powder, flour and buttermilk.
Beat batter together just until well mixed. Be careful to not overbeat the mixture!
Spoon batter into a standard-sized muffin tin which has been lined with paper cupcake liners
Bake cupcakes in an oven preheated to 350 degrees for 18-20 minutes, or just until the centers have set and spring back to the light touch.
In another large bowl, spoon the cooled cornstarch and lemon juice mixuture made in Step 1.
Add 2 sticks of butter, the PHILADELPHIA CREAM CHEESE and 4 cups of powdered sugar to the cornstarch mixture. Beat with an electric mixer until frosting is very light and fluffy. Add powdered sugar by the quarter cup, if a thicker frosting consistency is desired
Spoon frosting mixture into a large plastic, zip-top bag, snipping off the corner of the bag so the frosting can be easily piped onto the top of the cupcakes.
To complete cupcakes: Scoop a small amount of cake from the center of each cooled cupcake. Place a scoop of lemon curd into the center of each cupcake. Pipe cream cheese frosting over each cupcake.
Serve immediately, or store well-covered in the fridge for up to three days. Enjoy