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Lemon Curd Cupcakes

 Lemon Curd Cupcakes
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
12 ServingsPrep: 40 min. + chilling Bake: 20 min. + cooling

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 McCormick® Pure 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 McCormick® Pure Vanilla Extract
  • Pinch salt
  • 2 cups confectioners' sugar
  • 2 to 4 tablespoons milk
  • Edible flowers or additional grated lemon peel, optional

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Lemon Curd Cupcakes (continued)

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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.