Lemon Cupcakes

For my grandma’s birthday I made her lemon cupcakes. She is a fun person who is lively and very social. Think of her as a personal ray of sunshine.

I figured what would be better than lemon cupcakes? Something that is both sweet and tangy. Something that is fun and friendly. This creation was the yellow cake recipe, lemon filling (from my Better Homes cookbook, page 88), and a lemon frosting.

With this one I prepped my cake and got them in the oven. While they were baking, I made my filling.

Filling:

3/4 c sugar

2 T cornstarch

pinch salt

3/4 c water

2 beaten egg yolks

1 tsp grated lemon peel

3 T lemon juice

1 T butter

Mix sugar, cornstarch, and salt. Slowly add water. Stir in egg, peel, and juice. Cook until thick and bubbling, boil 1 minute. Remove from heat and stir in butter. Cool at room temperature and don’t stir it.

I left mine on the counter until I was ready to use it.

Just like the strawberry cupcakes, you want to press down the center of these cupcakes to create a bowl shape. Let them cool all the way.

While all of those are cooling, make your frosting. I used this one I found on Pinterest. It was a little thick so I should have added more liquid. I think next time I will add a little more lemon juice to thin it out and enhance the lemon flavor.

This was a huge hit and the lemon filling was fabulous. I may try orange next time.