Saturday, April 11, 2009

Lemon Cupcakes w/ Lemon Curd Filling

Birthday time rolled around again at the office and one of our attorneys asked for some cupcakes involving citrus and coconut, these turned out pretty good.

Lemon Cupcakes

1 cup unsalted butter, room temperature
1 1/3 cup granulated white sugar
6 large eggs
2 teaspoon pure vanilla extract
Zest of 1 large lemon
3 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup milk
Lemon Curd:

3 large eggs
1/3 cup fresh lemon juice
1 tablespoon lemon zest
3/4 cup sugar
4 tablespoons unsalted butter, at room temperature and cut into small pieces

In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream) (160 degrees F). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate until cold. The lemon curd can be made several days (up to a week) in advance.

Buttercream Frosting:

4 cups confectioners sugar, sifted
1 cup unsalted butter, room temperature
2 teaspoon pure vanilla extract
1/4 cup milk
Assorted food colors (if desired)

Preheat oven to 350 degrees F (177 degrees C) and butter or line 24 muffin cups with paper liners.

For the Cupcakes: Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest.

In a separate bowl whisk together the flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl.

Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, use 1/2 inch round cookie cutter to remove center of cupcake and fill with lemon curd.

For the Frosting: In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores).

Sprinkle frosted cupcakes with coconut.

Makes about 24 cupcakes


  1. awwww, how pretty!!! very springy!

  2. by the way, I'm posting cupcakes today, too.. you beat me to it! lol

  3. Those are quite lovely, Elizabeth!