Lemon Curd Cupcake Recipes

LEMON CURD CUPCAKES

Steps:

• Heat oven to 350º.
• Line mini cupcake pans or regular cupcake pans with cupcake liners (I also sprayed some Pam over the liners and the tops of the pan).
• Mix the cake mix, water, lemon curd, oil and eggs in a large mixing bowl, following the directions on the cake mix box.
• Spoon or scoop (I use an ice cream scoop for regular cupcakes) into pans, filling 2/3rds full.
• Bake until golden, 20 to 25 minutes for regular size cupcake and 15 to 20 for the mini cupcakes.
• Remove pans from oven and place pans on wire rack to cool for 5 minutes.
• Then take the cupcakes out of the pan carefully and let cool on the rack until completely cool.
• Prepare Lemony Cream.
• Place bowl and beaters in the freezer for a few minutes then pour the cream into the chilled bowl and beat with a mixer on high speed until the cream has thickened.
• Stop beating and add the sugar.
• Beat again until stiff peaks form.
• With a spatula, gently fold in the lemon curd.
• Use right away or chill for up to 8 hours before using.
• Frost cupcakes with the lemony cream covering the top of the cupcake completely.
• Top with slivered strawberries or raspberries or blueberries if desired.
• Store in the refrigerator for up to 3 days.

LEMON CURD CUPCAKES

Steps:

• 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.

LEMON CURD CUPCAKES

Steps:

• 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. , 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. , 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 zest if desired.