Spring Lemon Curd Cupcakes

I’m not sure what it is about cupcakes lately but they are taking over the pastry world. From TV shows like Cupcake Wars and DC cupcakes to books, shops and videos dedicated solely to the tiny treat. The funny part is they have been around forever, so why now? Don’t get my wrong I love me a good cupcake every once in a while. A piece of cake topped with delicious frosting and usually filled with some kind of scrumptious filling all compact in a cute wrapper that you can take down in just a few bites!

I decided to tackle this captivating confection. I totally get it now. They are addictive and dangerous and I’m pretty sure I have thrown myself into early onset diabetes with the amount of sugar I consumed upon testing this recipe. I focused on spring colors for the buttercream but you can use any colors you wish. Try them this memorial day using bright summer colors, or on 4th of July using varying shades of red and blue.

Cupcake Ingredients:

½ cup unsalted butter, softened

2/3 cups granulated sugar

3 eggs

1 tsp vanilla extract

Zest of 1 lemon (about 1 tbsp)

Juice of 1 lemon

1 ½ cups all-purpose flour

1 ½ tsp baking powder

Pinch of salt

¼ cup low-fat milk

Filling Ingredients:

3 eggs

Juice of 3 lemons (about 1/3 cup)

¾ cup granulated sugar

1 tbsp lemon zest

4 tbsp unsalted butter, cut into small pieces

Buttercream Frosting Ingredients:

2 cups confectioners’ sugar

1 stick unsalted butter, softened

2 tbsp low fat milk

1 tsp vanilla extract

Assorted gel based colors

  

1. Heat oven to 350 degrees F and line a cupcake tin with 12 liners. In the bowl of an electric mixer (of by hand if your me and don’t have one yet), beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in vanilla extract. * Make sure to always scrape down the sides of the bowl as needed. 

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

3. With the mixer on low, slowly add the flour mixture and milk alternating after each addition. 

4. Fill the cupcake tins with batter about 2/3 of the way up. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.  Remove from oven and cook on a wire rack.

5. While batter is cooling, make the lemon curd. Make a double boiler using a stainless steel bowl and small saucepan fill about an inch high with water. Bring water to a simmer. In the stainless steel bowl, whisk together eggs, sugar and lemon juice until blended. Stir constantly until the mixture becomes thick, about 10 min. 

6. Remove from heat and pass through a fine strainer to remove any lumps. Stir in the lemon zest and butter. Cover immediately with plastic wrap pressed down so it is touching the curd. Refrigerate until cool. 

7. For Buttercream frosting, beat butter and confectioners sugar until fluffy, smooth and well blended. Add milk and vanilla and beat for another 2 min. 

8.Divide Frosting into separate bowls and color with gel based food color to make desired colors. 

9. Once cupcakes are cooled scoop out a hole in the center using a melon baller. Fill with lemon curd using a small teaspoon or pastry bag. 

10. To get a colorful flower pattern assemble a pastry bag with a # 21 star tip. Choose 2 colors and scoop into pastry bag so the colors are separated, one on each side of the bag. 

11. Starting at the outer edge of the cupcake pipe a small amount of frosting and slowly continue around the base of the cupcake making a ring around the cupcake. Continue to fill in the cupcake in this circular pattern until the whole cupcake is covered.