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 sugar; 1 ½ teaspoons sugar; 3 tablespoons lemon juice; 4 ½ teaspoons butter; 1 egg, lightly beaten; 1 teaspoon grated lemon peel; ¾ cup butter, softened; 1 cup sugar; 2 eggs; 1 teaspoon vanilla extract; 1 teaspoon grated lemon peel; 1 ½ cups cake flour; ½ teaspoon baking powder; ¼ teaspoon baking soda; ¼ teaspoon salt; ⅔ cup buttermilk; 2 tablespoons butter, softened; ½ teaspoon vanilla extract; 1 pinch salt; 2 cups confectioners' sugar; 2 -4 tablespoons milk; yellow food coloring (optional)

Servings: persons

3 tablespoons sugar
1 ½ teaspoons sugar
3 tablespoons lemon juice
4 ½ teaspoons butter
1 egg, lightly beaten
1 teaspoon grated lemon peel
¾ cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
1 ½ cups cake flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
⅔ cup buttermilk
2 tablespoons butter, softened
½ teaspoon vanilla extract
1 pinch salt
2 cups confectioners' sugar
2 -4 tablespoons milk
yellow food coloring (optional)

1
For lemon curd, in a heavy saucepan, cook and stir sugar, lemon juice and butter until smooth.
2
Stir a small amount into egg; return all to pan.
3
Bring to a gentle boil, stirring constantly; cook 2 minutes longer.
4
Stir in lemon peel.
5
Cool 10 minutes.
6
Cover and chill for 1 1/2 hours or until thickened.
7
In a mixing bowl, cream butter and sugar.
8
Add eggs, one at a time, beating well after each.
9
Add vanilla and lemon peel.
10
Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk.
11
Fill paper-lined muffin cups three-fourths full.
12
Bake at 350 for 20-25 minutes or until a toothpick comes out clean.
13
Cool 10 minutes; remove from pan to a wire rack.
14
Cool completely.
15
Cut a small hole in the corner of a pastry or plastic bag; insert a small round pastry tip.
16
Fill bag with lemon curd.
17
Insert tip 1 inch into center of each cupcake; fill with curd just until tops of cupcakes begin to creack.
18
Combine frosting ingredients, tinting with food coloring if desired; frost cupcakes.
19
Store in a refrigerator.

1610

kcal

Calories

Fat

203

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 22 ingredients. The key ingredients include: 3 tablespoons sugar, 1 ½ teaspoons sugar, 3 tablespoons lemon juice, 4 ½ teaspoons butter, 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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