Vanilla Cupcakes Stuffed with Lemon Curd


A recipe for perfect vanilla cupcakes stuffed with lemon curd and topped with lemon buttercream. Heaven in every bite!

Author: Kelly Egan Prep Time: 1 hour 30 minutes Cook Time: 20 minutes Total Time: 1 hour 50 minutes Yield: 14 cupcakes 


For the vanilla cupcakes:
1 1/2 cup (150 grams) cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter (1 stick) at room temp
1 cup sugar
2 eggs
1/2 teaspoon vanilla
1/2 cup milk

For the lemon curd (makes extra):

1/3 cup lemon juice, about 2 lemons
2 large eggs
1 egg yolk
1/2 cup sugar
2 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
1 tablespoon heavy cream
1/4 teaspoon vanilla extract
pinch table salt

For the Meyer lemon buttercream:

1/2 cup egg whites (about 3 large eggs)
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, cut into 1 inch pieces
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
Special equipment:
Apple corer
Extra large closed star frosting tip


  • Make the vanilla cupcakes:
  • Combine the dry ingredients. Beat in the butter on medium low. The mixture should resemble coarse sand. Beat in the sugar on low.
  • Add the eggs one at a time, then the vanilla and milk. Mix until just combined.
  • Using an ice cream scoop or a spoon, pour into lined cupcake pan until 2/3 full.
  • Bake at 350 for 20 minutes or until a toothpick comes out clean. Let cool completely before frosting.

Make the lemon curd filling:

  • Heat lemon juice over medium heat until hot but not boiling.
  • Meanwhile, whisk eggs and yolk in a medium bowl. Gradually whisk in the sugar. While whisking, slowly pour hot lemon juice into the eggs. Return to saucepan and cook over medium heat. Stir constantly with a wooden spoon until mixture registers 170 degrees and coats the back of a spoon.
  • Remove pan from heat and stir in butter. Once melted, stir in cream, vanilla, and salt.
  • For a more even texture, strain mixture through a fine-mesh strainer (optional). Curd is able to be stored in an airtight container in the fridge for up to two weeks, just cover with plastic wrap to prevent it from drying out.

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