How to make it

  • 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 mixing 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. I
  • nsert 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 if desired.

Reviews & Comments 5

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  • 22566 9 years ago


    Kind Regards
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    " It was excellent "
    peetabear ate it and said...
    WOW.... what a great find... thank you for posting such a wonderful recipe...^5
    Was this review helpful? Yes Flag
    " It was excellent "
    juels ate it and said...
    OMG, this sounds absolutely decadent! So saving this one, can't wait to try it out!
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  • krumkake 9 years ago
    I have been loving lemon curd lately - what a great cupcake to use it in...these sound very good, indeed!
    Was this review helpful? Yes Flag
    " It was excellent "
    lacrenshaw ate it and said...
    Could be my "snow day" project today! Thanks, midge and ^5
    Was this review helpful? Yes Flag

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