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Ingredients
| granulated sugar: 3 Tbl |
| granulated sugar: 1 1/2 tsp |
| lemon juice: 3 Tbl |
| salted butter: 4 1/2 tsp |
| eggs: 1 (lightly beaten) |
| lemon peel: 1 tsp |
| salted butter: 3/4 cup (softened) |
| granulated sugar: 1 cup |
| eggs: 2 |
| vanilla extract: 1 tsp |
| lemon peel: 1 tsp |
| cake flour: 1 1/2 cups |
| baking powder: 1/2 tsp |
| baking soda: 1/4 tsp |
| salt: 1/4 tsp |
| buttermilk: 2/3 cup |
| salted butter: 2 Tbl (softened) |
| vanilla extract: 1/2 tsp |
| salt: 1 dash |
| powdered sugar (unsifted): 2 cups |
| 2% milk: 4 Tbl |
| yellow food coloring (optional) |
Lemon Curd Cupcakes
Credit: Food.com
User rating:
-
Prep Time
50 min -
Cook Time
30 min -
Servings
12 serving(s)
Tags
- 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.