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!
- 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
Preheat oven to 350°.
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.
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).
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.
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.
Once cupcake has cooled completely, remove a bit of the center and fill with Lemon Curd.
Frost with Lemon Buttercream Frosting. Enjoy!
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!
- 1 c. butter softened
- 1/4 c. fresh lemon juice
- 2 tbsp. milk
- 5 c. powdered sugar
- 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.
Adapted from Vivian's Health Recipes Daily
Be sure to try these recipes as well!