LEMON CURD STUFFED CUPCAKES + LEMON BUTTERCREAM


A recipe for perfect vanilla cupcakes stuffed with lemon curd and topped with lemon buttercream. Your new favorite dessert and heaven in every bite!

Cook Time: 20 minutes

INGREDIENTS
For the vanilla cupcakes:
  • 1 1/2 cup (150 grams) cake flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (1 stick) at room temp
  • 1 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 1/2 cup milk


For the lemon curd (makes extra):
  • 1/3 cup lemon juice, about 2 lemons
  • 2 large eggs
  • 1 egg yolk
  • 1/2 cup sugar
  • 2 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
  • 1 tablespoon heavy cream
  • 1/4 teaspoon vanilla extract
  • pinch table salt


For the Meyer lemon buttercream:
  • 1/2 cup egg whites (about 3 large eggs)
  • 1 cup granulated sugar
  • 1 cup (2 sticks) unsalted butter, cut into 1 inch pieces
  • 1 tablespoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice



INSTRUCTIONS
Make the vanilla cupcakes:
  1. Combine the dry ingredients. Beat in the butter on medium low. The mixture should resemble coarse sand. Beat in the sugar on low.

Please visit asideofsweet.com for full instructions.

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