Lemon Curd Cupcakes with Lemon Cream Cheese Frosting
A lovely lemon curd filled cupcake topped with a cream cheese lemon curd frosting is the perfect treat for lemon lovers!
Servings 24 servings
Calories 331kcal
Ingredients
Lemon Cake:
- 3 cups flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 cup butter room temperature
- 2 cup sugar
- 4 eggs separated
- 1 cup milk
- 1 tsp vanilla
- 1 tsp lemon extract
- zest of two lemons
Lemon Curd:
- 2 lemons juiced and zested
- 4 egg yolks
- 3/4 cup sugar
- 4 Tbsp butter cold
Lemon Cream Cheese Frosting
- 1 8 oz. pkg cream cheese softened
- 1 cup powdered sugar
- 1/8 tsp salt
- 1 tsp vanilla
- 1 1/2 cups whipping cream
- Half of the above lemon curd recipe above.
Instructions
Lemon Cake:
- Mix together flour, baking powder and salt.
- Beat together the butter and sugar until light and fluffy. Add egg yolks, one at a time. Mix well
- Alternately add in flour mixture and milk. Beginning and ending with flour. Add in vanilla and lemon extract and lemon zest.
- In another bowl, beat the egg whites until stiff but not dry. Fold beaten egg whites into batter gently
- Fill cupcake liners in muffin tin. Bake at 350 for about 20-25 minutes or until toothpick comes out clean. Cool.
- Use half of lemon curd recipe to fill the cupcakes either with a squeeze bottle or by cutting a small hole in the middle of the cupcake and filling with lemon curd
Lemon Curd:
- Zest and juice the lemons
- In a small sauce pan mix together the egg yolks and sugar until smooth. Stir in lemon juice and zest. Stir over medium heat until mixture thickens.
- Stir in the butter 1 Tbsp at a time and stir until butter melts.
- Cover lemon curd with plastic wrap and refrigerate until chilled and thickened
Lemon Cream Cheese Frosting
- In a small bowl beat whipping cream until stiff.
- In another bowl, mix together the cream cheese, sugar, salt and vanilla. Add in lemon curd and beat until smooth.
- Fold in whipped cream and frost or pipe frosting onto cooked cupcakes. If there are cupcakes leftover, refrigerate cupcakes overnight. Bring to room temperature to enjoy.
Notes
You will need to keep these cupcakes refrigerated due to the cream cheese in the frosting. Bring the cupcakes back to room temperature though before serving. The frosting can sit at room temperature for up to 8 hours.
They will last in the fridge for 2-3 days and can be frozen for 1 month.
Nutrition
Calories: 331kcal | Carbohydrates: 42g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 106mg | Sodium: 168mg | Potassium: 119mg | Sugar: 28g | Vitamin A: 615IU | Vitamin C: 4.9mg | Calcium: 58mg | Iron: 1mg