Martha’s Meyer Lemon Cupcakes

Name: Martha’s Meyer Lemon Cupcakes
Yield: makes 42
Ingredients: 3 1/2 cups all-purpose flour, sifted 2 tablespoons finely grated; Meyer lemon zest, plus 2 tablespoons fresh Meyer lemon juice (from 1 to 2 Meyer lemons); 1/2 teaspoon baking powder; 1 1/2 teaspoons coarse salt; 1 3/4 cups (3 1/2 sticks) unsalted butter, room temperature; 3 cups granulated sugar; 8 ounces cream cheese, room temperature; 7 large eggs, room temperature; 1 teaspoon pure vanilla extract; Confectioners’ sugar, for dusting; Lemon Curd (made with Meyer lemons; page 317)

January 24, 2012

The mild and sweet flavor of Meyer lemon is one of Martha’s favorites; these zest-flecked cupcakes are filled with Meyer lemon curd, which peeks out from the tops. The fruit, which is actually a lemon-orange hybrid, is generally available at specialty stores in winter and early spring. If you can’t find Meyer lemons, use regular lemons instead. The recipe yields a lot of cupcakes, so you may want to consider these for a bake sale or large gathering, such as a shower or special birthday celebration.

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