During the winter, there is a deep yellow, thin-skin variety of lemons called Meyer lemons that surface in the grocery stores. A cross between a lemon and a mandarin orange, these lemons have a floral fragrance with a sweeter and less acidic flavor than the regular varieties.
I use Meyer lemons in any recipe that calls for the fruit, whether sweet or savory, but my favorite way to use them is in sorbets, curds, and cakes. This week, when I was hosting guests with kids, I decided that a cupcake was the way to go—something familiar and kid-friendly with a twist.
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Meyer Lemon Cupcakes
1 1/2 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature, cut into small pieces
2 large eggs, room temperature
1 1/2 teaspoons vanilla extract
1/2 cup sour cream, room temperature
Zest from one Meyer lemon
¼ cup your favorite lemon curd (substitute Meyer lemon juice and zest)
2 ½ cups Meyer lemon buttercream (add ¼ cup Meyer lemon curd to your favorite buttercream recipe)
Preheat the oven to 350 degrees. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. Set aside.
In another large mixing bowl, beat sugar until creamy. Add eggs, vanilla, sour cream, and lemon zest, and beat until the batter is smooth and satiny. Scrape down the sides of the bowl as needed.
Scoop batter into paper-lined muffin or cupcake pans, filling each 2/3 full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove from the pan and let cool on wire racks.
Use an apple corer to remove the center of the cake. Fill in with the curd, using a pastry bag. Pipe or spread the buttercream.
Makes 12-15 cupcakes
