This Recipe was made with

Frosty Lemon Frosty Lemon

Ingredients

Lemon Curd:

  • 1/2 C sugar
  • 1 tsp. cornstarch
  • 2 tsp. fresh lemon zest
  • 1/2 C fresh lemon juice
  • 4 egg yolks
  • 6 Tblsp. unsalted butter, soft but firm

For The Cupcakes:

  • 16 crushed Archway Frosty Lemon cookies (I used a food processor)
  • 2 Tblsp sugar
  • 1 1/4 C all purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 3/4 C sugar
  • 1/2 stick unsalted butter - softened
  • 1 large egg @ room temp
  • 1 tsp. almond extract
  • 1 tsp. fresh lemon zest
  • 1/2 C sour cream mixed with 1/4 C canola oil
  • 1 1/4 - 1 1/2 C fresh blueberries

For the Frosting:

  • 1/3 C all purpose flour
  • 1 1/2 C sugar
  • 1 1/2 C Vanilla Almond milk (regular milk can substitute)
  • 1/3 C heavy cream
  • 2 sticks + 6 Tblsp unsalted butter, soft but still cool - cut into small pieces
  • 1 tsp finely grated lemon zest
  • 1 tsp vanilla extract
  • 1/2 C lemon curd

Directions

  1. Make Lemon Curd: In medium saucepan, whisk sugar and cornstarch.
  2. Add lemon zest, lemon juice and egg yolks and whisk until combined.
  3. Cook over medium heat, whisking constantly, until mixture is thick (6-8 minutes).
  4. Pour into a bowl and cover with plastic wrap. Refrigerate.
  5. To make the cupcakes: Preheat oven to 350 degrees.
  6. Line a muffin tin with paper liners and place one whole Archway Iced Lemonade cookie in the bottom of each liner.
  7. In a large bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
  8. In the bowl of an electric mixer, beat the butter and 3/4 C sugar together until light and fluffy.
  9. Add the egg, almond extract, and lemon zest and beat on medium speed until combined.
  10. With the mixer set to low, alternate adding the flour mixture and the sour cream-oil mixture starting and ending with the flour mixture. Scrape bowl as needed.
  11. Divide this mixture evenly among your muffin tins.
  12. Combine 1/2 C crushed Archway Iced Lemonade Cookies with 2 Tblsp. sugar and mix that together with your fresh blueberries to get a nice crust on them. Save remaining cookie crumbs for use in assembling the cupcakes.
  13. Distribute blueberries evenly along the top of the batter in your muffin tins. Press down very slightly.
  14. Bake until a toothpick inserted in the center of a cupcake comes out clean, 20-22 minutes.
  15. Let cupcakes cool completely in the pan on a wire rack before removing from the pan.
  16. Prepare Frosting: In a heavy duty saucepan whisk sugar and flour together.
  17. Add cream and milk and zest and cook over medium heat, stirring ocassionally, until the mixture boils and has thickened (18-20 minutes).
  18. Pour mixture into the bowl of an electric mixer and beat on high speed (with the paddle attachment) until the mixture is completely cool.
  19. Reduce speed to low and add the butter a few pieces at a time.
  20. After the butter is all mixed in, increase speed to high and beat until light and fluffy.
  21. Return speed to low and add vanilla extract and 1/2 C of the lemon curd. Continue mixing until combined.
  22. To assemble the cupcakes: Spread 1 Tblsp. lemon curd on top of each cupcake.
  23. Frost cupcake (I used a Wilton #1M tip.)
  24. Sprinkle remaining cookie crumbs atop cupcakes, insert a whole cookie into frosting, and top with a fresh blueberry. Enjoy!