I use my tried-and-true vanilla cupcakes as a starting point for this recipe. I load the batter up with lemon zest and give the cupcakes a big swirl of lemon buttercream frosting to really get the bright lemon flavor to shine through.

Ingredients

There are a few ingredients that set these cupcakes apart:

One of our son’s friends thought my carrot curd tasted like spiced pumpkin pie. He wasn’t that far off. The carrot curd taste is distinctly carrot with a hint of ginger, but it is thick, sweet, and buttery.

I could totally see how anyone could think they were eating delicious pumpkin pie or even candied yams if they didn’t know better.