Lemon Curd Cupcakes
- Ready In:
- 1hr 20mins
- Ingredients:
- 22
- Serves:
-
12
ingredients
- 3 tablespoons sugar
- 1 1⁄2 teaspoons sugar
- 3 tablespoons lemon juice
- 4 1⁄2 teaspoons butter
- 1 egg, lightly beaten
- 1 teaspoon grated lemon peel
-
Batter
- 3⁄4 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon grated lemon peel
- 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
- 1 pinch salt
- 2 cups confectioners' sugar
- 2 -4 tablespoons milk
- yellow food coloring (optional)
directions
- For lemon curd, in a heavy saucepan, cook and stir sugar, lemon juice and butter until smooth. Stir a small amount into egg; return all to pan. Bring to a gentle boil, stirring constantly; cook 2 minutes longer. Stir in lemon peel. Cool 10 minutes. Cover and chill for 1 1/2 hours or until thickened.
- In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Add vanilla and lemon peel. Combine 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 10 minutes; remove from pan to a wire rack. 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. Insert tip 1 inch into center of each cupcake; fill with curd just until tops of cupcakes begin to creack.
- Combine frosting ingredients, tinting with food coloring if desired; frost cupcakes. Store in a refrigerator.
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RECIPE SUBMITTED BY
Courtly
United States