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Lemon Curd Cupcakes

Total Time

Prep: 40 min. + chilling Bake: 20 min. + cooling

Makes

1 dozen

Homemade lemon curd flavors these tender cupcakes that were made for my brother-in-law's 66th birthday. He loves lemon and gave these a big thumb's up.—Kerry Barnett-Amundson, Ocean Park, Washington
Lemon Curd Cupcakes Recipe photo by Taste of Home

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

Directions

  1. 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. 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. 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. 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. 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.

Nutrition Facts

1 cupcake: 376 calories, 16g fat (10g saturated fat), 94mg cholesterol, 286mg sodium, 55g carbohydrate (40g sugars, 0 fiber), 4g protein.

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