When I made the Food Network Lemon Curd Recipe I knew there were a couple of things I for sure wanted to make. One of which was Lemon Curd Filled Cupcakes. I mean c’mon. Doesn’t a filled cupcake just sound delightful? Well I will be the first to tell you they are! I started with THE Best Vanilla Cupcake Recipe as my base and went to work. I love cupcakes! They are the better version of cake because you can hold it in your hand and eat it! I’ve got a thing for citrus – you’ve also got to check out my Limeade Cupcakes, Lemonade Cupcakes and Raspberry Lemonade Cupcakes.
I couldn’t stop with just the lemon curd filling, I had to take it one step further and make a lemon buttercream frosting. I love how versatile buttercream frosting is. A few of my favorite recipes include my Vanilla Buttercream, Pumpkin Buttercream, and Swiss Buttercream. These fabulous cupcakes are the perfect segway in to warmer weather! They are bright, fun, and most importantly delicious! Want to know how to fill a cupcake? My friend Jesseca over at One Sweet Appetite has a great post that will show you a quick and easy way to get the job done! Head over and check out her step-by-step How To Fill A Cupcake post. It’s the perfect tutorial.
Lemon Curd Filled Cupcakes
A yummy lemon curd filled cupcake that will tickle your tongue and leave you wanting more!
Ingredients
- 1 3/4 c. cake flour
- 1 1/4 c. all purpose flour
- 1 3/4 c. sugar
- 2 1/2 tsp. baking powder
- 1 tsp. kosher salt
- 1 c. butter room temperature, cut into 1/2 in. cubes
- 4 eggs
- 1 c. milk
- 2 tsp. vanilla
- Prepared Food Network Lemon Curd Recipe
- Lemon Buttercream Frosting
Instructions
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Preheat oven to 350°.
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Line cupcake pan with cupcake liners. In the bowl of your stand mixer add the dry ingredients and mix together using the paddle attachment for about a minute.
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With mixer on low, drop in butter, a few cubes at a time continuing until all butter has been incorporated (it should resembles coarse sand).
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Add eggs one at a time on low speed. With mixer still on low slowly pour in milk and vanilla. Increase speed to medium and beat for 2 minutes until batter is smooth, light and fluffy, scraping sides of bowl as needed.
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Fill liners 2/3 full (approx. 1/4 c.) and bake for 15-20 minutes until center is set and toothpick comes out clean. Be sure to cool completely before frosting.
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Once cupcake has cooled completely, remove a bit of the center and fill with Lemon Curd.
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Frost with Lemon Buttercream Frosting. Enjoy!
Recipe Notes
Adapted from THE Best Vanilla Cupcake Recipe
Lemon Buttercream Frosting
A light and citrus-y Lemon Buttercream Frosting that is perfect for any cake, cupcake, cookie or so much more!
Ingredients
- 1 c. butter softened
- 1/4 c. fresh lemon juice
- 2 tbsp. milk
- 5 c. powdered sugar
Instructions
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In your stand mixer, beat the butter at medium-high speed until creamy. Add juice and milk and continue beating until well blended. Slowly add the powdered sugar and beat until light and fluffy.
Recipe Notes
Adapted from Vivian's Health Recipes Daily
Be sure to try these recipes as well!
Food Network Lemon Curd Recipe // Tried and Tasty
10 Recipes To Use Up Egg Yolks // Tried and Tasty
Cooki
With the cupcake how much of the cake do you remove for the lemon curd filling & how much lemon curd per cupcake. That doesn’t seem to be part of the directions.
Rosalind
I just made these last night. And although my husband loved them my coworkers thought they were too dense and I thought it was a little too eggy. Did I do something wrong or are they not suppose to be fluffy?
Yvonne
Really?! They are a really fluffy cupcake! I wonder what happened? You whipped it long enough and cut your butter in to small bits and added it gradually? I can’t think of what would make them dense? Or eggy? Anything you did stand out to you as being an odd step? Let’s figure this out! I want them to be perfect for you! Was your curd delicious? Was the problem just with the cupcakes?
Rosalind
I don’t own a stand mixer so I used a hand one. The density may have been caused by me over mixing the ingredients. I’m not sure but I’m willing to give it another try since I have so much lemon curd left over.
Yvonne
Hmm, interesting – maybe so?? I’m so happy you will give them another try! Another great way to use up some lemon curd is this fantastic recipe: http://www.ohsweetbasil.com/2014/03/lemon-curd-bars-recipe.html. I made it with my leftovers and fell in LOVE!!!!
Rosalind
Thanks for the lemon bar recipe! I’ll let you know when I try the cupcakes again! :)
Erin
I wanted to make a lemon cake for my daughter’s birthday on Saturday so I think I’ll be using the lemon curd as filling with the vanilla buttercream to frost. Can’t wait to see how it turns out. Thanks!
Yvonne
Oh you’ll have to let me know how it was! That sounds delicious of course. I love lemon curd and it would be delicious on ANYTHING!
Kathy
I just tried to go to “One Sweet Appetite” and it says there domain name has expired. I wanted to see how to fill a cupcake
Yvonne
Thanks for commenting Kathy! My friend Jess had a lapse in her hosting and was out of town – the problem is fixed so you should be able to check out her beautiful post! You’ll love it!!
Shari
Yvonne, you are killing me! In a good way of course :) I have just jumped out of bed in order to make these NOW! Happy Saturday!
Yvonne
Ha! Right?! You are funny. If you made them, I hope you loved them as much as I did!