Lemon Curd Cupcakes
CATEGORIES
INGREDIENTS
  • 3 tablespoons sugar
  • 1 1/2 teaspoons sugar
  • 3 tablespoons lemon juice
  • 4 1/2 teaspoons butter
  • 1 egg, lightly beaten
  • 1 teaspoon grated lemon peel
  • Batter
  • 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
  • Frosting
  • 2 tablespoons butter, softened
  • 1/2 teaspoon vanilla extract
  • 1 pinch salt
  • 2 cups confectioners' sugar
  • 2-4 tablespoons milk
  • yellow food coloring (optional)
DIRECTIONS
  1. 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.
  2. 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.
  3. 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.
  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 inch into center of each cupcake; fill with curd just until tops of cupcakes begin to creack.
  5. Combine frosting ingredients, tinting with food coloring if desired; frost cupcakes. Store in a refrigerator.
RECIPE BACKSTORY
"Homemade lemon curd flavors these tender cupcakes." Submitted to Taste of Home by Kerry Barnett-Amundson. It won 2nd place in a cupcake contest.