Does anything scream spring to you more than the color yellow? Springtime brings about yellow daffodils, bright yellow sunshine, and of course, the dreaded yellow pollen. Seriously, my car is now a lovely shade of greyish yellow and I'm pretty sure I will be coughing up yellow after the 10K on Saturday.
Speaking of the Monument 10K - anyone running or walking it?! This will be my first ever road race (I was registered for one and then found out about the dreaded foot fracture the day before) and this will be my longest distance to date since my stress fracture! I'm feeling ready and excited - I'm run/walking it with my mom (I think we start around 9:20?) so say hi if you see us! I'll do a race recap next week and give you all the details.
Anyways, back to yellow things that don't make your head throb - yellow, lemon cupcakes!
These cupcakes are the peak of lemon-y, springtime-y goodness. It's a simple, almond-based lemon cupcake filled with the best lemon curd and all topped with some vanilla cream cheese frosting. And cute yellow sprinkles, obviously.
I originally made this recipe for a friend's birthday and now, it is one of my go-to spring-event cupcake recipes. This particular batched was whipped up for a coworker's baby shower/party that is happening today. Another coworker/blog reader (hey Leah!) asked if I would be willing to make some cupcakes and of course, I was more than happy to oblige. These little lemon gems immediately came to mind because really, nothing says springtime baby shower like a lemon treat. (Sidenote: In the particular cupcakes shown here, I used an egg-free lemon curd since tempered egg yolks aren't the best choice for pregnant women.) I made some substitutions to my original recipe and ended up with a cupcake that reminded me of lemon poundcake - it's denser than a cupcake and has less of a crumb and dare I say, I may like it more than the original. Poundcake, lemon, and yellow sprinkles? It's like a little bite of spring.
Now go enjoy this yellow sunshine, preferably without the yellow pollen.
P.S. These photos were all edited using the Sunshine action from The Pioneer Woman. I normally don't mess with my photos too much but sometimes, playing around in Photoshop is oh-so-fun. The photos in this post were edited using the Seventies action (one of my favorites).
Sunshine Lemon Poundcake Cupcakes
Yields: approx. 12 cupcakes
See original recipe here.
Here is the general order of operations since this is a bit of multi-step process: Make & cool lemon curd, make & bake cupcake batter, make frosting while cupcakes cool, cut out cupcakes and brush with syrup, fill with curd, frost. Refrigerate until serving.
9. This is optional but I think it really takes them over the top. Grab your simple syrup and a pastry brush and simple brush a few thin layers of syrup over the cupcakes and let them sit for a few minutes.
CREAM CHEESE FROSTING:
Note: for these particular cupcakes, I made my icing super gooey (ok, so that was an accident) and I have to say I prefer it that way for these cupcakes! It mimics the glaze on a poundcake and is plain addictive.