LEMON CURD CUPCAKES
Homemade lemon curd flavors these tender cupcakes that were made for my brother-in-law's 66th birthday. He loves lemon and gave these a big thumb's up.-Kerry Barnett-Amundson, Ocean Park, Washington
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 1 dozen.
Number Of Ingredients 23
Steps:
- 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 zest. 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 zest. 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 zest if desired.
Nutrition Facts : Calories 376 calories, Fat 16g fat (10g saturated fat), Cholesterol 94mg cholesterol, Sodium 286mg sodium, Carbohydrate 55g carbohydrate (40g sugars, Fiber 0 fiber), Protein 4g protein.
LEMON ANGEL FOOD CUPCAKES WITH LEMON CURD AND MASCARPONE FROSTING
Provided by Giada De Laurentiis
Categories dessert
Time 1h30m
Yield 24 cupcakes
Number Of Ingredients 14
Steps:
- For the lemon curd: Whisk together the egg yolks, lemon zest, lemon juice, sugar and salt in a medium saucepan. Set the saucepan over medium-low heat and cook, stirring constantly with a wooden spoon or spatula and making sure to scrape the sides and bottom of the pan, until the mixture is thick enough to coat the back of a spoon, 3 to 5 minutes. Remove from the heat and add the butter, one piece at a time, stirring until smooth. Transfer the curd to a heat-proof bowl and cover the surface with plastic wrap to avoid a skin from forming. Refrigerate until chilled and firm, about 30 minutes.
- For the cupcakes: Set racks on the upper and lower thirds of the oven and preheat to 350 degrees F. Line two muffin pans with cupcake liners. In the bowl of an electric mixer, combine the cake mix, lemon zest and juice, and 1 cup water. Beat on low speed for 30 seconds to incorporate, then raise the speed to medium and beat until the mixture is light and fluffy, about 1 minute. With a scoop or spoon, fill the liners three-quarters full with batter. Bake for 15 minutes, or until the cupcakes are golden brown and the top feels dry. Let the cupcakes cool completely before filling and frosting, about 30 minutes.
- For the frosting: In the bowl of an electric mixer, combine the heavy cream, powdered sugar and vanilla. Whip until thick, about 2 minutes. Add the mascarpone and beat until stiff peaks form.
- To assemble: Use a small spoon to make a shallow indentation in the center of each cupcake. Fill each indentation with 1 teaspoon of the lemon curd. Use a spatula or piping bag to swirl a generous dollop of frosting over the top of each cupcake. Decorate with sprinkles or sanding sugar.
LEMON CURD FOR LEMON MERINGUE CUPCAKES
This great recipe for lemon curd, from "Martha Stewart's Baking Handbook," can be used when making Lemon Meringue Cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- Combine yolks, lemon zest, lemon juice, and sugar in a heavy-bottom saucepan; whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon (be sure to scrape the sides of the pan), until the mixture is thick enough to coat the back of the spoon, 8 to 10 minutes, and registers 160 degrees on an instant-read thermometer.
- Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth. Strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and set, at least 1 hour or up to 1 day.
LEMON CURD CUPCAKES
Cute, lemony cupcakes. These are easy to make since they start with a cake mix. The recipe makes 24 regular cupcakes or 48 mini cupcakes. I usually use Dickinson's Lemon Curd.
Provided by Lvs2Cook
Categories Dessert
Time 40m
Yield 24 regular cupcakes
Number Of Ingredients 8
Steps:
- Heat oven to 350º.
- Line mini cupcake pans or regular cupcake pans with cupcake liners (I also sprayed some Pam over the liners and the tops of the pan).
- Mix the cake mix, water, lemon curd, oil and eggs in a large mixing bowl, following the directions on the cake mix box.
- Spoon or scoop (I use an ice cream scoop for regular cupcakes) into pans, filling 2/3rds full.
- Bake until golden, 20 to 25 minutes for regular size cupcake and 15 to 20 for the mini cupcakes.
- Remove pans from oven and place pans on wire rack to cool for 5 minutes.
- Then take the cupcakes out of the pan carefully and let cool on the rack until completely cool.
- Prepare Lemony Cream.
- Place bowl and beaters in the freezer for a few minutes then pour the cream into the chilled bowl and beat with a mixer on high speed until the cream has thickened.
- Stop beating and add the sugar.
- Beat again until stiff peaks form.
- With a spatula, gently fold in the lemon curd.
- Use right away or chill for up to 8 hours before using.
- Frost cupcakes with the lemony cream covering the top of the cupcake completely.
- Top with slivered strawberries or raspberries or blueberries if desired.
- Store in the refrigerator for up to 3 days.
Nutrition Facts : Calories 71.2, Fat 7.3, SaturatedFat 2.9, Cholesterol 36.8, Sodium 13, Carbohydrate 0.7, Sugar 0.4, Protein 1
LEMON CURD CUPCAKES
"Homemade lemon curd flavors these tender cupcakes." Submitted to Taste of Home by Kerry Barnett-Amundson. It won 2nd place in a cupcake contest.
Provided by Courtly
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 22
Steps:
- For lemon curd, in a heavy saucepan, cook and stir sugar, lemon juice and butter until smooth. Stir a small amount into egg; return all to pan. Bring to a gentle boil, stirring constantly; cook 2 minutes longer. Stir in lemon peel. Cool 10 minutes. Cover and chill for 1 1/2 hours or until thickened.
- In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Add vanilla and lemon peel. Combine 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 10 minutes; remove from pan to a wire rack. 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 inch into center of each cupcake; fill with curd just until tops of cupcakes begin to creack.
- Combine frosting ingredients, tinting with food coloring if desired; frost cupcakes. Store in a refrigerator.
Nutrition Facts : Calories 377.4, Fat 16.4, SaturatedFat 9.9, Cholesterol 86.8, Sodium 267.8, Carbohydrate 55, Fiber 0.3, Sugar 40.8, Protein 3.7
More about "lemon curd cupcakes recipes"
LEMON CURD CUPCAKES | NOURISHED ENDEAVORS
From nourishedendeavors.com
5/5 (1)Total Time 50 minsServings 12
- In the bowl of a stand mixer fitted with paddle attachment or in a large mixing bowl and a hand-held mixer, add the cream cheese, butter, and lemon zest.
- Core about 1/2 inch out the center of cooled cupcakes. I used this tool to remove the center portion out of cupcakes but this cupcake corer is great as well.
LEMON CUPCAKES WITH LEMON CURD FILLING - THE BAKING …
From thebakingexplorer.com
Ratings 12Calories 540 per servingCategory Dessert
- Pre heat your oven to 160C Fan/180C/350F/Gas Mark 4 and line a muffin tin with 12 yellow cupcake cases (if you can't find yellow ones any colour will do)
- Mix together the butter, sugar and lemon zest until light and fluffy, ideally using an electric whick
- Add the eggs one at a time and whisk them in throughly, then gently whisk in the self raising flour
LEMON CURD CUPCAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.7/5 (3)Total Time 1 hr 35 minsCategory Dessert, CakeCalories 520 per serving
EASY LEMON CURD CUPCAKES - RECIPE - BUTTERCREAM
From emilyfabulous.com
LEMON CURD CUPCAKES - TASTE OF THE FRONTIER
From kleinworthco.com
LEMON CURD CUPCAKE RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
5/5 (1)Estimated Reading Time 5 minsServings 12Total Time 40 mins
- In a medium bowl, whisk the flour, baking powder, and salt together. Set aside. In a small bowl, combine the sugar and lemon zest. Rub together with your fingers until fragrant.
- In a stand mixer, beat the butter and sugar mixture together until light and fluffy and lightened in color. This will take about 8 minutes. Scrape down the sides of the bowl with a rubber spatula.
TOP 41 LEMON CURD BUNDT CAKE RECIPE RECIPES
From metal.pakasak.com
LIMONCELLO CUPCAKES WITH LEMON CURD - HOT ROD'S RECIPES
From hotrodsrecipes.com
LEMON CUPCAKE RECIPE • LOVE FROM THE OVEN
From lovefromtheoven.com
LEMON CURD CUPCAKES WITH LEMON CREAM CHEESE FROSTING RECIPE …
From jiffyfoodservice.com
LEMON CURD CUPCAKES | DONNA HAY
From donnahay.com.au
LEMON CREAM CHEESE PIE - GIRL. INSPIRED.
From thegirlinspired.com
LEMON MERINGUE CUPCAKES RECIPE HOW TO MAKE IT RECIPES
From poinapk.qc.to
LEMON CURD CUPCAKES - SWEETLY CAKES WHIPPED MASCARPONE CREAM
From sweetlycakes.com
LEMON CURD CUPCAKES WITH LEMON BUTTERCREAM | RECIPE CART
From getrecipecart.com
EASY LEMON CURD CUPCAKES - A DOZEN SUNDAYS
From adozensundays.com
TOP 49 LEMON CURD BUNDT CAKE RECIPE RECIPES
From namus.youramys.com
LEMON CURD CUPCAKES RECIPE | ODLUMS | BEHIND EVERY BAKE
From odlums.ie
TOP 40 RECIPE FOR LEMON MERINGUE CUPCAKES RECIPES
From jose.firesidegrillandbar.com
LEMON CURD CUPCAKES - THE BAKER UPSTAIRS
From thebakerupstairs.com
LEMON CURD CUPCAKES RECIPE - YOUTUBE
From youtube.com
LEMON CURD STUFFED CUPCAKES + LEMON BUTTERCREAM - A SIDE OF …
From asideofsweet.com
#time-to-make #course #main-ingredient #preparation #occasion #cupcakes #desserts #fruit #oven #finger-food #vegetarian #cakes #dietary #gifts #citrus #lemon #taste-mood #sweet #to-go #equipment #presentation #4-hours-or-less
You'll also love