TRIPLE LEMON CUPCAKES Recipe

This cookie dough dip tastes and feels like chocolate chip cookie dough and is safe to eat! Use pretzels, fruit, graham crackers, or whatever you like with this dip!

– 1 ¾ cups cake flour spooned & leveled (190 grams) – 2 teaspoons baking powder – ¼ teaspoon salt – ½ cup unsalted butter softened (115 grams) – 1 cup granulated sugar (200 grams)

Ingredient

– 2 large eggs at room temperature – 3 tablespoons fresh lemon juice (45 ml) – 1 tablespoon finely grated lemon zest – 1 teaspoon pure vanilla extract – ½ cup buttermilk at room temperature (120 ml)

Direction

Mix the dry ingredients: Mix flour, baking powder, and salt in a large bowl. Mix the wet ingredients: Beat butter and sugar in a paddle-attached stand mixer until light and fluffy.

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Add eggs, vanilla, juice, and zest. Don't worry about curdled batter! Finish the batter: Dry ingredients to wet ingredients twice, alternating with buttermilk. This prevents batter overmixing.

Bake: Pour batter into 16 cupcake liners and bake until a toothpick inserted in the centre comes out clean. Note: If you only have one pan, bake the cupcakes in two batches.

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After beating butter with a paddle, add powdered sugar twice. Combine salt, heavy cream, juice, and zest. Lemon zest and taste if desired. See my lemon buttercream frosting instructions.

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After the cupcakes cool, cut a small tunnel in the centre (not bottom). Place 1 tablespoon lemon curd in cupcake centres. Cut the top to reattach lemon curd.

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Frost and serve cupcakes as desired. To decorate cupcakes, use a piping bag with a tip, a zip top bag with the corner cut off, or an angled spatula.

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COOKIE DOUGH DIP Recipe