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I just love the fresh lemon flavor.
Sometimes less is more.
Photo © 2007 Carroll Pellegrinelli, licensed to About.com, Inc.
At a Glance
Prep Time : 20min
Cook Time : 22min
Course : Cakes, Dessert, Jam / Jelly, Snack
Type of Prep : Assemble, Bake
Occasion : Back to School, Birthdays, Cookout, Easter, Mother's Day, Party, Picnic, Potluck, Shower, Spring, Summer
 
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Homemade Lemon Curd Cupcake Ingredients

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Lemon Curd Cupcakes

From Carroll Pellegrinelli,
Your Guide to Desserts / Baking.
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Take plain vanilla cupcakes and make them special just by adding lemon curd.

INGREDIENTS:

  • Already prepared batter* for 2-layer yellow, white or lemon cake
  • 1 cup lemon curd**, divided
  • Enough Vanilla Frosting*** 2-layer cake
  • Optional: Lemon Zest or Candied Lemon Peel

PREPARATION:

Preheat oven to 350 degrees F. Line muffin pan with 24 paper cups. Fill each cup 2/3 full of batter. Add 1/2-teaspoon lemon curd on top of batter. (Most of it will sink during baking.) Bake for 22 minutes or until done.

In medium-sized bowl, stir in remaining lemon curd into vanilla frosting. Completely combine. Spread on cooled cupcakes. Garnish with lemon zest or peel.

* If you use a cake mix, be sure to check-out my article on Cake Mix Magic or you could use this recipe for Basic Yellow Cake.
**You can buy Lemon Curd in jars at your local grocery store or you could make your own Homemade Lemon Curd.
*** A can of store bought icing may be used or you could make your own Buttercream Frosting.

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