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Lemon Curd Cupcakes

Total Time

Prep: 40 min. + chilling Bake: 20 min. + cooling

Makes

1 dozen

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
Lemon Curd Cupcakes Recipe photo by Taste of Home

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
  • BATTER:
  • 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
  • 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 zest, optional

Directions

  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 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.
  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.
<b>Editor's Note:</b> You can find confectionery roses in the cake decorating aisle at your grocery store.

Nutrition Facts

1 cupcake: 376 calories, 16g fat (10g saturated fat), 94mg cholesterol, 286mg sodium, 55g carbohydrate (40g sugars, 0 fiber), 4g protein.

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