LEMON ZUCCHINI CUPCAKES

Preheat your oven to 350F and grease and line 12 large cupcake molds.

For the cake, whisk together the flour, baking powder, baking soda, and salt in a bowl and set aside.

In a separate large bowl, whisk together the oil, sugar, eggs, zucchini, lemon juice and lemon zest, and vanilla extract.

Add in the dry ingredients until the batter together.

Pour a half cup of batter in each cupcake mold. Bake for 35-40 minutes or until a toothpick in the center comes out clean with a few moist crumbs.

Let the cake cool completely in the pan before frosting.

 

LEMON CURD

Prepare a water bath. In a heat-proof bowl on top of boiling water, whisk the orange zest, orange juice, eggs, and sugars for about 10-20 minutes until the mixture thickens and if you dip a spoon into it, and swipe the back of the spoon, the mixture stays separated.

Remove the bowl from the water, and add in the cubes of butter in thirds and whisk until it's combined. Let it cool slightly.

CREAM CHEESE FROSTING

Using an electric mixer, cream together the cream cheese and butter.

Mix in the powdered sugar 1 cup at a time, and test the thickness/taste as you go.

FINALIZE

Cut out the core of the cupcakes and fill with lemon curd.

Pipe frosting onto your cupcakes and enjoy!