My husband's favorite flavor is lemon, and if it were up to him, he'd have you believe he's very much like a lemon himself: bitter and sour with a tough skin. But it's my blog, so I'm here to tell you, he's much more like these cupcakes: tart, but mostly sugar, with a sweet, gooey center. He gets a lemon dessert every year for his birthday. Last year I think it was cheesecake, the year before was a layer cake, but this year it's these triple lemon cupcakes.
He asked for something so tart it was hard to eat, and I did my best, but nothing leaves my kitchen without a good bit of sugar involved, so these are pretty balanced. You'll recognize the cake recipe from the lemon blueberry cupcakes I posted in the past, and I wouldn't be surprised if it pops up again sometime. It makes a very nice base. Lemony, tender, and sweet, and it bakes up into a picture-perfect domed cupcake.
The filling is delicious and tangy and easy to make. If I could get away with eating lemon curd every day, I probably would. My dentist might have something to say about it, though.
The frosting is...well, how can you go wrong with cream cheese icing? It's the perfect compliment for these cupcakes, and the lemonade concentrate I added at the end is just the right finishing touch.
