Lemon Curd Cupcakes Recipe

Name: Lemon Curd Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons plus 1-1/2 teaspoons sugar; 3 tablespoons lemon juice; 4-1/2 teaspoons butter; 1 large egg, lightly beaten, room temperature; 1 teaspoon grated lemon zest; 3/4 cup butter, softened; 1 cup sugar; 2 large eggs, room temperature; 1 teaspoon vanilla extract; 1 teaspoon grated lemon zest; 1-1/2 cups cake flour; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 2/3 cup buttermilk; 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 zest, optional

Servings: persons

3 tablespoons plus 1-1/2 teaspoons sugar
3 tablespoons lemon juice
4-1/2 teaspoons butter
1 large egg, lightly beaten, room temperature
1 teaspoon grated lemon zest
3/4 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon grated lemon zest
1-1/2 cups cake flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup buttermilk
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 zest, optional

1
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 zest. Cool for 10 minutes. Cover and chill for 1-1/2 hours or until thickened.
2
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 zest. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk.
3
Fill paper-lined muffin cups three-fourths full. Bake at 350u00b0 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.
4
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.
5
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 zest if desired.

2206

kcal

Calories

161

Fat

187

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 3 tablespoons plus 1-1/2 teaspoons sugar, 3 tablespoons lemon juice, 4-1/2 teaspoons butter, 1 large egg, lightly beaten, room temperature, and more.

Yes, Lemon Curd Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Curd Cupcakes

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