Lemon Curd Filled Lemon Cupcakes with Raspberry Frosting

I made these cupcakes for the first time for my choir and they were quite a hit.  My friend Casey asked for the recipe a few days ago but they're a little complicated if you can't see the process so I made a few videos and pictures to go along with them this time!

The cupcake:

1 Cup of Butter--Room Temperature
2 Cups of Sugar
4 Eggs
1 tsp Vanilla
3 cups of All-Purpose Flour
2 tsp Baking Powder
1/2 tsp Salt
Zest and Juice of One Lemon
1 Cup of Milk

1. Place the Butter, Sugar, and Lemon Zest into a bowl and use a handheld mixer (or a kitchenaid if you're lucky enough to have one at your disposal) to blend the ingredients together until smooth and fluffy.

2. While still blending the butter mixture add in one egg at a time until all the eggs are blended well and then add the vanilla.

3.  In a separate bowl mix together the flour, baking powder, and the salt.  Add half of the flour mixture to the butter/egg mixture and blend it with the hand mixer again.  (Don't be a dunce like me when I made them the first time and accidentally set the speed too high and spewing flour all over the place haha).  Then add in the lemon juice and the milk--blend it again.  Finally, add the rest of the flour and blend well.

4.  Fill the muffin tins with 24 muffin liners and bake for 20 minutes at 375 degrees.

5.  Once the cupcakes are cooled place them in the freezer or the fridge until completely cold so that they won't melt the icing and will be easier to work with.

Raspberry Icing:

1 Cup of Fresh Raspberries

1 Cup of Butter (Room Temperature)

3 Cups of Confectioners Sugar (a fancy word for powdered sugar haha)

This is really just a standard fruit icing.

1.  Puree the raspberries in a food processor until smooth.  If you're worried about the seeds you can strain them out but I normally just leave them and it works just fine. :)

2.  In another bowl mix the butter and the sugar until smooth and fluffy.

3.  Add in the raspberries a little at a time so that you don't make the frosting too runny.

4.  Place in the fridge until ready to ice the cupcakes.

Lemon Curd:

3 Eggs

3/4 Cups of Sugar

1/3 Cup of Lemon Juice

1/2 Cup of Butter

1 Tbsp of Lemon Zest

1.  Place a large pot on the stove with water in it until it boils.

2.  In a metal bowl mix together the three eggs, sugar and lemon juice until blended like scrambled eggs. 

3.  In another bowl off to the side of the stove cut the pieces of butter into small pieces and add the lemon zest.  Place a strainer off to the side as well.

4.  Place the entire metal bowl on top of the pot of boiling water and continue to mix the mixture for EXACTLY 10 minutes.  More or less will result in epic failure. :P

The following video explains the total procedure:

Filling the Cupcakes:

Again, this video explains the procedure--

Frost the cupcakes and ta-da!

-Kait