Lemon Curd Cupcakes

By MarieR

Ingredients

• BATTER:
• ServingsPrep: 40 min. + chilling Bake: 20 min. + cooling Ingredients
• 3 tablespoons plus 1-1/2 teaspoons sugar
• 3 tablespoons lemon juice
• 4-1/2 teaspoons butter
• 1 egg, lightly beaten
• 1 teaspoon grated lemon peel
• 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
• Pinch salt
• 2 cups confectioners' sugar
• 2 to 4 tablespoons milk
• Edible flowers or additional grated lemon peel, optional

Details

Servings 12
Adapted from tasteofhome.com

Preparation

Step 1

For lemon curd, in a heavy saucepan, cook and stir the sugar, lemon
juice and butter until smooth. Stir a small amount of hot mixture
into egg; return all to pan. Bring to a gentle boil, stirring
constantly; cook 2 minutes longer or until thickened. Stir in lemon
peel. Cool for 10 minutes. Cover and chill for 1-1/2 hours or until
thickened.

In a large bowl, cream butter and sugar until light and fluffy. Add
eggs, one at a time, beating well after each. Add vanilla and lemon
peel. Combine the flour, baking powder, baking soda and salt; add to
creamed mixture alternately with buttermilk.

Fill paper-lined muffin cups three-fourths full. Bake at 350° for
20-25 minutes or until a toothpick comes out clean. Cool for 10
minutes; remove from pan to a wire rack to cool completely.

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 in.
into center of each cupcake; fill with curd just until tops of
cupcakes begin to crack.

In a small bowl, combine the butter, vanilla, salt, confectioners'
sugar and enough milk to achieve frosting consistency. Frost
cupcakes. Store in the refrigerator. Garnish with flowers or lemon
peel if desired. Yield: 1 dozen.