Meyer Lemon Cupcakes

Ingredients

Meyer Lemon Cupcakes
• 5 ounces unsalted butter
• 1 cup sugar
• zest of 3 meyer lemons
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1 & 1/2 cups AP flour
• 1 & 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
Meyer Lemon Curd
• 8 egg yolks
• 1 & 1/4 cups sugar
• zest of 2 meyer lemons
• 3/4 cup meyer lemon juice
• 4 ounces unsalted butter, cubed
Mascarpone Frosting
• 8 ounces mascarpone
• 8 ounces heavy cream
• 1/2 teaspoon vanilla extract
• 1/2 cup powdered sugar
• DIRECTIONS: Meyer Lemon Cupcakes