Lemon Curd Cupcakes
Wonderfully lemony, these gorgeous cupcakes are sweet and soft, with a lemon curd center and a lemon cream cheese frosting. All components can be made ahead. They're perfect for spring celebrations, small weddings, Mother's Day and Easter.
Servings 12 cupcakes
Ingredients
For the cake:
- 1 cup unsalted butter at room temperature
- 2 cups white sugar
- 1 tablespoon lemon zest about 1 lemon
- 4 eggs at room temperature
- 2 ¾ cups all-purpose or cake flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup milk at room temperature
- ¼ cup fresh lemon juice
- ½ teaspoon vanilla extract
For the lemon curd:
- ½ cup fresh lemon juice
- 2 tablespoons unsalted butter
- 2 eggs
- 1 egg yolk
- ½ cup sugar
- pinch salt
- few drops vanilla extract
For the cream cheese frosting:
- ½ cup butter at room temperature
- 1 cup cream cheese at room temperature
- 1 teaspoon lemon juice
- 2 teaspoons lemon zest
- 3 to 4 cups confectioners' sugar
Instructions
For the cake
- Preheat the oven to 350ºF (180ºC).
- Line 12 muffin or cupcake pans with paper liners (cupcake liners).
- In a large bowl beat 1 cup unsalted butter while adding 2 cups white sugar gradually until creamy, 2-3 minutes.
- Add 1 tablespoon lemon zest and 4 eggs, one at a time, beating well each time to combine.
- Sift 2 ¾ cups all-purpose or cake flour, 1 teaspoon baking powder, and ¼ teaspoon salt and add them in 3 parts to the butter mixture, alternating with the ¾ cup milk, ¼ cup fresh lemon juice and ½ teaspoon vanilla extract in 2 parts. You can sift the dry ingredients before or have them measured and sift them directly over the butter mixture (my choice). Mix well but don’t overbeat.
- Divide cake batter evenly among the 12 paper cups.
- Bake for 20-25 minutes, or until a cake tester or toothpick comes out clean.
- Let cool completely on a wire rack.
For the lemon curd:
- In a medium-heavy saucepan, heat ½ cup fresh lemon juice and 2 tablespoons unsalted butter just below the boiling point.
- In a large bowl, stir to blend 2 eggs, 1 egg yolk and ½ cup sugar.
- Gradually add hot lemon mixture, mixing well.
- Transfer the mixture back to the saucepan and stir constantly over medium heat until it thickens and leaves a path in the back of the spoon. Be careful not to burn the bottom.
- Remove from heat, add pinch salt, a few drops vanilla extract and mix.
- Place a piece of plastic wrap or freezer sheets directly over the curd, covering it completely. This will prevent a layer from forming as it cools down.
- Refrigerate once it's cold. It keeps for 5 days in the refrigerator.
For the cream cheese frosting:
- In a large bowl, mix ½ cup butter, 1 cup cream cheese, 1 teaspoon lemon juice, and 2 teaspoons lemon zest. Beat until very smooth.
- Add 1 cup powdered sugar and beat well. Keep adding confectioners' sugar, ½ cup at a time, until the frosting is thick enough to pipe.
- Transfer to a large piping bag (I use disposable large piping bags) with a star piping tip (or any other you choose) and refrigerate for 1 hour before using.
To assemble cupcakes:
- With a small spoon or melon ball scoop, take out a piece of cake from the center of the cupcake. Discard.
- Pipe or spoon some of the cold lemon curd, filling the hole completely.
- Using a piping bag with a wide, star or plain tip, pipe the frosting on top of the cupcakes.
- Sprinkle some lemon zest on top of the frosting before serving.
Notes
Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use an oven thermometer to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
Storage: the cupcakes, frosting, and lemon curd can all be made ahead. Keep the cupcakes for 2 days at room temperature, wrapped or in an airtight container to prevent dryness, or frozen for a month. Use airtight containers or jars for the filling and frosting and keep them in the fridge or frozen.
Piping bag: I use disposable ones because they're fuss-free, and regular ones can be a pain in the b**t to wash. I sometimes reuse disposable ones twice. You can keep the bag in the fridge for weeks if you have leftover frosting.
Piping tips: I constantly reach for two that are great for beginners: the round tip and the star tip.
