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Lemon Curd Cupcakes Recipe

Photo by: Taste of Home Lemon Curd Cupcakes Recipe

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

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Lemon Curd Cupcakes Recipe

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

Yield: 12 Servings

40 20 60

Ingredients

3 tablespoons plus 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
Pinch salt
2 cups confectioners' sugar
2 to 4 tablespoons milk
Edible flowers or additional grated lemon peel, optional

Directions

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 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. Insert 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 or lemon peel if desired. Yield: 1 dozen.

Nutritional Facts 1 serving (1 each) equals 376 calories, 16 g fat (10 g saturated fat), 94 mg cholesterol, 286 mg sodium, 55 g carbohydrate, trace fiber, 4 g protein.

Originally published as Lemon Curd Cupcakes in Taste of Home April/May 2007, p27

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Reviews for Lemon Curd Cupcakes (6)

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Lemon Curd Cupcakes

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Reviewed on Aug. 16, 2010 by macaillebrynn

WAY too difficult for the end product. Also, I had a heck of a time tempering the lemon curd ... made three batches and never got it just right. As a mom to three, I need something a little less time consuming ... I'll stick to lemon pie filling from now on.

Reviewed on May. 18, 2010 by shankoene

Made these for my daughter's birthday party. Huge hit! The adults were fighting over them!

Reviewed on Apr. 12, 2010 by deanabentley

As far as the lemon peel goes...are we leaving this in the curd to be eaten? It doesn't say to remove at any point? Thanks!

Reviewed on Feb. 18, 2009 by SFWife

These are wonderful. I didn't have any buttermilk, so I substituted sour cream instead...worked just fine!

Reviewed on Feb. 02, 2009 by BlingGirl

I made these to serve at our Super bowl party. I used a box mix for the cupcakes and filled them with the lemon curd. These are on my list to bake again and again.