Lemon Curd Cupcakes

Name: Lemon Curd Cupcakes
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; 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; 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

21 ingredients

5 steps

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
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
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.