lemon
cupcakes
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These tender lemon cupcakes are filled with bright lemon curd and topped with lemon-blueberry frosting for the best cupcake ever!
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Rub lemon zest into sugar. Cream the sugar with butter until light and fluffy.
1
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Alternate adding dry and wet ingredients, beginning and ending with dry and mixing until incorporated after each addition.
2
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Beat egg whites to stiff peaks. Fold egg whites into the batter.
3
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Divide the batter between 24 lined cupcake wells. Bake, then cool completely.
4
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Core each of the cupcakes, then pipe in lemon curd.
5
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Top the cupcakes with lemon-blueberry frosting. Garnish as desired with fresh blueberries, lemon zest, etc.
6
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