Lemon Curd Cupcakes with Lemon Cream Cheese Frosting
These cupcakes are AMAZING!!! They take a little time, but are well worth it. The lemon curd inside the cupcake is a nice tart while the frosting on top is happy and sweet. Such a great combination. I seem to always run out of the lemon curd so I would double the curd recipe.
Lemon Cake
3 cups flour
1 tablespoon baking powder
½ teaspoon salt
1 cup unsalted butter (room temperature)
2 cups sugar
4 eggs (separated)
1 cup milk
1 teaspoon vanilla
1 teaspoon lemon extract
zest of two lemons
Method
1. Mix together flour, baking powder and salt. Set aside.
2. Beat together the butter and sugar until light and fluffy. Add egg yolks, one at a time. Mix well. Alternately add in flour mixture and milk. Beginning and ending with flour. Add in vanilla and lemon and lemon zest.
3. In another bowl, beat the egg whites until stiff but not dry. Add egg whites into batter, folding gently.
4. Place into cupcake liners. Bake at 350 for about 20-25 minutes or until toothpick comes out clean. Cool. Use half of lemon curd recipe to fill the cupcakes either with a squeeze bottle or by cutting a small hole in the middle of the cupcake and filling with lemon curd.
Lemon Curd
2 lemons
4 egg yolks
¾ cups sugar
4 tablespoons butter, cold
Method
1. In a bowl mix together the egg yolks and sugar until smooth. Stir in lemon juice and zest.
2. In a saucepan, over medium heat, bring to a simmer. Continue cooking, stirring constantly until the mixture coats the back of a spoon. Stir in the butter 1 Tbsp at a time. Cover lemon curd with plastic wrap and refrigerate until chilled and thickened.
Lemon Cream Cheese Frosting
1 8 oz. pkg cream cheese, softened
1 cup sugar
⅛ teaspoon salt
1 teaspoon vanilla
1 ½ cups whipping cream
Half of the lemon curd recipe above
Method
In a small bowl beat whipping cream until stiff. In another bowl, mix together the cream cheese, sugar, salt and vanilla. Add in lemon curd. Beat until smooth. Fold in whipped cream.
(Here is the link to the creator of this tasty treat. She has a great recipe blog!)
Lemon Cake
3 cups flour
1 tablespoon baking powder
½ teaspoon salt
1 cup unsalted butter (room temperature)
2 cups sugar
4 eggs (separated)
1 cup milk
1 teaspoon vanilla
1 teaspoon lemon extract
zest of two lemons
Method
1. Mix together flour, baking powder and salt. Set aside.
2. Beat together the butter and sugar until light and fluffy. Add egg yolks, one at a time. Mix well. Alternately add in flour mixture and milk. Beginning and ending with flour. Add in vanilla and lemon and lemon zest.
3. In another bowl, beat the egg whites until stiff but not dry. Add egg whites into batter, folding gently.
4. Place into cupcake liners. Bake at 350 for about 20-25 minutes or until toothpick comes out clean. Cool. Use half of lemon curd recipe to fill the cupcakes either with a squeeze bottle or by cutting a small hole in the middle of the cupcake and filling with lemon curd.
Lemon Curd
2 lemons
4 egg yolks
¾ cups sugar
4 tablespoons butter, cold
Method
1. In a bowl mix together the egg yolks and sugar until smooth. Stir in lemon juice and zest.
2. In a saucepan, over medium heat, bring to a simmer. Continue cooking, stirring constantly until the mixture coats the back of a spoon. Stir in the butter 1 Tbsp at a time. Cover lemon curd with plastic wrap and refrigerate until chilled and thickened.
Lemon Cream Cheese Frosting
1 8 oz. pkg cream cheese, softened
1 cup sugar
⅛ teaspoon salt
1 teaspoon vanilla
1 ½ cups whipping cream
Half of the lemon curd recipe above
Method
In a small bowl beat whipping cream until stiff. In another bowl, mix together the cream cheese, sugar, salt and vanilla. Add in lemon curd. Beat until smooth. Fold in whipped cream.
(Here is the link to the creator of this tasty treat. She has a great recipe blog!)
