Lemon Curd Cupcakes
From midgelet 15 years ago
- 40 minutes to make
- Serves 12
Homemade lemon curd flavors these tender cupcakes — Kerry Barnett-Amundson, Ocean Park, Taste of Home recipe
Ingredients
- 3 tablespoons plus 1-1/2 teaspoons sugar shopping list
- 3 tablespoons lemon juice shopping list
- 4-1/2 teaspoons butter shopping list
- 1 egg, lightly beaten shopping list
- 1 teaspoon grated lemon peel shopping list
- BATTER: shopping list
- 3/4 cup butter, softened shopping list
- 1 cup sugar shopping list
- 2 eggs shopping list
- 1 teaspoon vanilla extract shopping list
- 1 teaspoon grated lemon peel shopping list
- 1-1/2 cups cake flour shopping list
- 1/2 teaspoon baking powder shopping list
- 1/4 teaspoon baking soda shopping list
- 1/4 teaspoon salt shopping list
- 2/3 cup buttermilk shopping list
- FROSTING: shopping list
- 2 tablespoons butter, softened shopping list
- 1/2 teaspoon vanilla extract shopping list
- Pinch salt shopping list
- 2 cups confectioners' sugar shopping list
- 2 to 4 tablespoons milk shopping list
- Edible flowers, optional shopping list
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.
The Rating
Reviewed by 5 people-
Could be my "snow day" project today! Thanks, midge and ^5
Lorraine
lacrenshaw
in Horsham loved it
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OMG, this sounds absolutely decadent! So saving this one, can't wait to try it out!
juels
in Clayton loved it
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WOW.... what a great find... thank you for posting such a wonderful recipe...^5
peetabear
in mid-hudson valley loved it
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