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Lemon Curd Cupcakes

Posted by on Apr. 1, 2010 at 2:10 PM
  • 1 Replies
  • 229 Total Views

Lemon Curd Cupcakes Recipe

Lemon Curd Cupcakes Recipe
Photo by: Taste of Home
Rating 4.73

90% would make again

Read reviews (3)


Homemade lemon curd flavors these tender cupcakes that were made for my brother-in-law's 66th birthday. He loves lemon and gave these a big thumb's up.-Kerry Barnett-Amundson, Ocean Park, Washington

 
  • 12 Servings
  • Prep: 40 min. + chilling Bake: 20 min. + cooling

Ingredients

  • 3 tablespoons plus 1-1/2 teaspoons sugar
  • 3 tablespoons lemon juice
  • 4-1/2 teaspoons butter
  • 1 egg, lightly beaten
  • 1 teaspoon grated lemon peel

  • BATTER:
  • 3/4 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated lemon peel
  • 1-1/2 cups cake flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup buttermilk

  • FROSTING:
  • 2 tablespoons butter, softened
  • 1/2 teaspoon vanilla extract
  • Pinch salt
  • 2 cups confectioners' sugar
  • 2 to 4 tablespoons milk
  • Edible flowers or additional grated lemon peel, optional

Directions

  • For lemon curd, in a heavy saucepan, cook and stir the sugar, lemon juice and butter until smooth. Stir a small amount of hot mixture into egg; return all to pan. Bring to a gentle boil, stirring constantly; cook 2 minutes longer or until thickened. Stir in lemon peel. Cool for 10 minutes. Cover and chill for 1-1/2 hours or until thickened.
  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add vanilla and lemon peel. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk.
  • Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
  • Cut a small hole in the corner of a pastry or plastic bag; insert a small round pastry tip. Fill bag with lemon curd. Insert tip 1 in. into center of each cupcake; fill with curd just until tops of cupcakes begin to crack.
  • In a small bowl, combine the butter, vanilla, salt, confectioners' sugar and enough milk to achieve frosting consistency. Frost cupcakes. Store in the refrigerator. Garnish with flowers or lemon peel if desired. Yield: 1 dozen.
by on Apr. 1, 2010 at 2:10 PM
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Replies (1-1):
Margo137
by on Apr. 11, 2010 at 5:29 PM

I wish I would have seen this recipe before Easter.  I had been craving to make something lemony for Easter. I'm gonna copy and paste this baby for future reference.

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