Lemon Curd Cupcakes

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Homemade lemon curd flavors these tender cupcakes. Anyone who loves lemon will give these a big thumbs up!

Preparation time:
Cooking time:

Serves: 1 dozen

Dietary guidance: v 

Tags: dessert · cupcake ·


3 tablespoons plus 1 1/2 teaspoon sugar
3 tablespoons lemon juice
4 1/2 teaspoons butter
1 egg, lightly beaten
1 teaspoon grated lemon peel

3/4 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon 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

2 tablespoons butter, softened
1/2 teaspoon vanilla extract
Pinch salt
2 cups confectioners' sugar
2 to 4 tablespoons milk
Yellow food coloring, optional


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.

For batter:
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 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 crack.

Combine frosting ingredients, tinting with food coloring if desired; frost cupcakes. Store in the refrigerator.

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