april recipe.

So this is not the most simple recipe of all time,
but I promise you that if you take the time for all the steps in these cupcakes you will not be disappointed!
The cupcakes themselves are lovely and light, and the lemon cream frosting and filling is so fresh!

(Psssst… although the lemon curd filling is my favourite part, if you are short on time go ahead and skip it - they are also lovely without!)

Meyer Lemon Curd Cupcakes

you will need:

for cupcakes:

1 1/2 cups (240 g) all purpose flour

1/2 teaspoons baking powder

1/4 teaspoon salt

1 cup (210 g) sugar

3/4 cup (1-1/2 sticks) (170 g) unsalted butter, room temperature

3/4 cup buttermilk

2 large eggs

1 tablespoon fresh squeezed lemon juice

2 teaspoons lemon rind

3/4 cup (100 g) fresh blueberries, frozen for 4 hours

1 cup lemon curd for filling (see below)

for lemon curd:

1 1/3 (280 g) cups sugar

3/4 cup (1 1/2 sticks) (170 g) unsalted butter, cut into 1/2 inch cubes

2/3 cup (230 g) fresh squeezed Meyer lemon juice

1 tablespoon grated Meyer lemon peel

1/8 teaspoon salt

5 large eggs, beaten to blend

for lemon frosting:

1/2 cup (1 stick) (110 g) unsalted butter, room temperature

3 cups (450 g) powdered sugar

1/4 cup (50 g) fresh lemon juice

2 teaspoons lemon zest (or more if desired)

for the lemon curd:

Combine first five ingredients in a heavy medium saucepan.

Stir over medium heat until butter melts and sugar is dissolved. Remove from heat.

Gradually whisk in eggs. Whisk constantly over medium-low heat until curd thickens, about 2 minutes, being sure not to boil.

Strain curd through a sieve into a bowl.

Place plastic wrap directly onto surface of curd and chill overnight.


Beat butter until softened. Add sugar and beat until light and fluffy, about three minutes.

Add eggs one at a time, beating until well combined.

In a separate bowl, combine flour baking powder and salt.

Stir the buttermilk and lemon juice together.

Stirring well add a third of the dry ingredients into the butter and sugar mixture alternately with the buttermilk, making 3 additions of dry ingredients and 2 of buttermilk, finishing with the dry.

Scoop batter into cupcake cups and fill 2/3 of the way to top.

Bake cupcakes at 350℉ (180℃) degrees for about 18-22 minutes, or until a toothpick comes out clean.

Transfer to rack and let cool completely.

Cut the tops from the cupcakes and scoop in one tablespoon of lemon curd. Replace tops and press down gently.


With an electric mixer, whip butter until creamy (about three minutes).

Add 2 cups (310 g) of the sugar, lemon juice and lemon zest and mix until combined.

Add 1 more cup of sugar (140 g) and mix until light and fluffy about 2 minutes. Add additional sugar if needed to achieve desired consistency.

Frost cooled cupcakes.

*makes 12 cupcakes

**If you are unable to find buttermilk, make your own by combining just under 1 cup skim milk with 1 tablespoon white vinegar or lemon juice. Whisk and let sit five minutes. Use immediately.

photography: Trine Thorsen

food and styling: Tara Ballantyne

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