Lemon Cream Cupcakes

Perfect for a Southern picnic.

Photography by Kip Dawkins | Styling by Neely Barnwell Dykshorn

Lemon Cream Cupcakes

Serves 8

For the cupcakes:

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup softened butter

1/2 teaspoon vanilla extract

2 cups sugar

4 eggs

1 cup buttermilk

1 tablespoon, plus 1 teaspoon lemon zest

2 tablespoons fresh lemon juice

Combine flour, baking powder, baking soda and salt in a bowl and set aside. Cream butter. Add sugar and vanilla extract and beat well. Add eggs one at a time, beating well after each. Alternate adding flour mixture and buttermilk on low speed until combined. Stir in lemon juice and zest. Line cupcake pan with a double layer of paper cups and spray with cooking oil. Divide batter evenly among cups and bake at 350 degrees for approximately 15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes in pans, then remove to a wire rack. Discard outer layer of paper cups. Frost with lemon cream.

For the lemon cream:

2 large eggs

2/3 cup sugar

1/3 cup fresh lemon juice

1 teaspoon finely grated lemon zest

1 stick, plus 2 tablespoons softened, unsalted butter

pinch of salt

Whisk together eggs, lemon juice, zest and sugar in a saucepan over low heat for approximately 5 minutes until thick, but pourable. Transfer to a mixing bowl and allow to cool 4-5 minutes. Add butter and salt and blend. Refrigerate until cold. Spread on cupcakes and top with fresh raspberries.

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