Lemon Cupcakes with Lemon Buttercream

A few years ago we were fortunate enough to have a lovely neighborhood bakery that made some of the most delicious desserts. The lemon cake was too die for if you are a lemon lover that is. Since then the bakery has closed and the pastry chef has moved on to bigger and better things. I tried to duplicate that heavenly lemon cake without much success, until today. These cupcakes taste just like that long ago forgotten cake. This recipe will make enough for a 2 layer cake or 24 cupcakes.

5 egg whites at room temp.
3/4 cup buttermilk
zest of 2 large lemons
juice of 1 lemon
1 3/4 cup sugar
2 3/4 cup cake flour
1 tbsp baking powder
1 cup softened butter(2 sticks)
Lemon Curd
6 egg yolks
1 cup sugar
1/2 cup fresh lemon juice
1/2 cup cold butter(1 stick) cut into pieces
1 tbsp lemon zest
Frosting
1 cup softened butter
4 cups powdered sugar
2 large lemons, zested and juiced
2 tbsp heavy cream

Lemon Curd

Beat the yolks until well blended. Strain them through a sieve into a medium sauce pan.This will remove any shells or albumen. Add the sugar and lemon juice. Stir to combine and cook over low heat for 10-15 minutes until the mixture coats the back of a spoon. Remove from heat and immediately pour through a sieve again into a medium sized bowl to strain out any scrambled egg bits. Whisk in the butter and lemon zest. Pour into a plastic container, seal and place in frig until ready to use. Will keep in the frig for 2 weeks.
Scoop a small amount of cake out of the center of each cupcake. Pipe a small amount of lemon curd into the hole. Top with a small amount of cake. Frost with the lemon butter cream.

Preheat the oven to 325.
In a small bowl mix together the egg whites, 1/4 cup buttermilk and lemon zest, set aside. In another bowl, mix together the cake flour and baking powder, set aside. In a large bowl with an electric mixer beat the butter and sugar until light and fluffy about 2-3 minutes. Add the dry ingredients and the egg white mixture and beat on low until combined. Scrap down the sides of the bowl. Add the remaining buttermilk and lemon juice and beat again until just combined. Line 2 12 cup cupcake tins with paper liners. Using an ice-cream scoop, fill each liner 2/3's full. Be careful not to fill these any fuller as the cupcakes really puff up during baking. Bake for 20-25 minutes or until a toothpick inserted in a cupcake comes out clean. Let the cupcakes cool in the pan for 5 minutes then remove them to a wire rack to finish cooling.
Frosting

Meanwhile, place the butter and powdered sugar in a large bowl. Beat on low until just combined. Scrap down the sides of the bowl. Add the cream, lemon juice and zest. Continue to beat on high for 5-6 minutes until the frosting is light and fluffy. Place frosting in a piping bag or frost by hand.