Name: Lemon Curd Cupcakes
Prep time: 40 min
Cook time: 40 min
Yield: 1
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 -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Lemon Curd Cupcakes

1. 3 tablespoons plus 1-1/2 teaspoons sugar -

2. 3 tablespoons lemon juice -

3. 4-1/2 teaspoons butter -

4. 1 large egg, lightly beaten, room temperature -

5. 1 teaspoon grated lemon zest -

6. BATTER: -

7. 3/4 cup butter, softened -

8. 1 cup sugar -

9. 2 large eggs, room temperature -

10. 1 teaspoon vanilla extract -

11. 1 teaspoon grated lemon zest -

12. 1-1/2 cups cake flour -

13. 1/2 teaspoon baking powder -

14. 1/4 teaspoon baking soda -

15. 1/4 teaspoon salt -

16. 2/3 cup buttermilk -

17. Frosting: -

18. 2 tablespoons butter, softened -

19. 1/2 teaspoon vanilla extract -

20. Pinch salt -

21. 2 cups confectioners' sugar -

22. 2 to 4 tablespoons milk -

23. Edible flowers or additional grated lemon zest, optional -

How to cook deliciously - Lemon Curd Cupcakes

1. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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.