Triple Lemon Cupcakes


For Homemade Lemon Curd

4 large egg yolks

¾ cup granulated sugar

zest of 3 lemons

½ cup fresh lemon juice

⅛ teaspoon salt

½ cup unsalted butter, at room temperature and cut into 8 pieces

For the Cupcakes

1 ½ cups (180 grams) all purpose flour

2 ½ teaspoons baking powder

½ teaspoon salt

½ cup unsalted butter, at room temperature

1 cup sugar

2 large eggs, at room temperature1

2 teaspoons vanilla

2 lemons, zested

½ cup fresh lemon juice

½ cup milk

6 Tablespoons lemon curd

For the Frosting

¾ cup unsalted butter, at room temperature

3 cups powdered sugar

½ teaspoon vanilla

3 Tablespoons lemon curd

1 to 2 Tablespoons milk

For Homemade Lemon Curd

Fill the bottom pot of a double boiler with 3 to 4" of water and turn heat to high.

Bring water to a boil, then reduce to a simmer.

You may also use a pot with a heatproof bowl on top instead of a double boiler, then prepare the water the same.

Combine egg yolks, sugar, lemon zest, lemon juice and salt in the top pot of the double boiler.

Use a silicone whisk and continuously whisk the mixture as it cooks.

It is important to keep the mixture moving so the eggs don't cook or curdle.

Continue whisking the mixture until it becomes thick and foamy, for 10 minutes.

Check the temperature of the curd with an instant read thermometer to be safe, it should reach 170.

Remove double boiler and whisk in butter pieces 2 at a time, adding the next pieces after previous ones have mostly melted.

When all of the butter has melted, place a piece of plastic wrap directly on top of lemon curd, making sure the plastic wrap is touching the surface of the curd.

Allow lemon curd to cool in the refrigerator (it will thicken as it cools), for 2 hours.

Remove plastic wrap when you are ready to use the lemon curd.

For the Cupcakes

Preheat your oven to 350, then line a 12 count cupcake pan with cupcake liners and set aside.

In a bowl, add flour, baking powder and salt, then set aside.

In a large bowl with a mixer, beat butter and sugar on medium high speed until light and fluffy, for 3 minutes.

Add each egg, one at a time, beating on medium high speed until fully incorporated, scraping down the sides as necessary.

Add vanilla and lemon zest, then beat until combined.

Stir lemon juice into the milk.

Scrape down the sides of the mixer bowl and turn the mixer speed to low.

Add flour, in 2 additions, alternating with the milk/lemon juice, then stir with a spatula until everything is completely combined.

Spoon batter evenly into cupcake liners ⅔ of the way full.

Bake the cupcakes for 18 to 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.

Remove from oven and allow to cool completely before filling.

For the Frosting

In a medium size bowl with a mixer, beat butter on medium speed until creamy, for 2 minutes.

With the mixer on low, add powdered sugar, vanilla and lemon curd.

Increase mixer speed to medium and beat until completely smooth, for 3 minutes.

Add milk/cream to desired consistency, or you can thin frosting with lemon curd.

To Assemble Cupcakes

Using a sharp knife, cut a circle into the center of each cupcake, about the diameter of a nickel and a depth of about ½".

Spoon about 1 teaspoon of lemon curd into the hole and replace the piece of cupcake you removed.

Push down gently and if some lemon curd spills out, that's ok.

Frost cupcakes with a zip top bag with a corner cut off or a pastry bag with a star tip. Enjoy!
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