One of my absolute favorite things about spring and summer are the longer days. As soon as the time changes, my schedule changes. I’m up and out the door for my morning run before anyone in my house is even awake, and it’s my favorite part of the day. The other reason I love the spring is the sun. This spring we’ve had very little rain, and it’s been warm and sunny. It’s like a little reward after our brutal winter. So when my six-year old decided that she wanted to make cupcakes, we agreed on these Fresh Lemon Cupcakes. They reminded us of sunshine, and their bright, tart flavor is perfect for warm weather.
The cupcake itself is a lightly flavored lemon cake. It’s fluffy, moist, and the perfect balance to the lemon curd filling.
I love lemons, and the lemon curd inside these Fresh Lemon Cupcakes is bursting with tart lemon flavor. It’s the kind of lemon curd that packs a punch, but since the curd is surrounded by moist cake, it’s sharpness is tempered, and you’re left with a pleasant, fresh lemon taste.
The topping on these Fresh Lemon Cupcakes is my family’s favorite vanilla frosting. It’s fluffy, light, and not too sweet.
This post is linked to these awesome parties.