Soft, spongy, buttery, Lemon Curd Cupcakes are a perfect way to use up a bit of leftover lemon curd.
What to do with lemon curd? After you have finished making lemon meringue pie, constructed a beautiful layer cake, topped it on your pancakes and oatmeal and sundaes, added to your fruit trifles, and licked it off a spoon. If there is still a tiny bit left and you feel you can’t eat anymore, put the last bit of it in a basic butter cake recipe and eat it as a cupcake. The best part of it is that, in this form it a subdued, subtle version of itself rather that a big, bold hit of tangy, lemony which is the main reason I personally cannot eat it off a spoon. It feels like a punch in my mouth that I don’t care for. But I do enjoy the lemony brightness when complimented with other balancing flavors.
This post has started off as a SEO exercise and I promise I did not mean to do that. What to do with a small amount of leftover lemon curd was what I was searching for when I had 3tbsp of lemon curd sitting in front of me and had me baffled as to what I can do with it. Steve is not a big fan of anything citrus-y in dessert (so strange!) so it was upto me to come up with an idea, bake it and eat it all by myself (oh poor me!!).
So, while I searched, I got all the most common suggestions that I have listed in the first two lines and also excellent ideas like, dainty little lava cakes, lemon curd bars, and lemon curd ice-cream, and lemon curd brioche buns which are all so exciting but also need much more lemon curd than I actually had. I think at this point it was clear in my mind that I wanted to make cupcakes with a tsp of curd on each, swirled around for just a gentle lemon flavor. And, since strangely, I still don’t have a go to vanilla cupcake recipe (can’t believe I have to make this public), it is lucky that I stumbled on this passionfruit curd cake post on Cook Republic. And so, you have lemon curd cupcakes!! I had to share these with Steve because he actually liked them since they are not too too lemony (sigh!)
So, you must think, what is that pink streak in some of the cupcakes. Well, I also had a few teaspoons of strawberry syrup from that roasted strawberry semifreddo in the fridge, so I couldn’t help myself and swirled some of that in too. Cheers to double flavors from a single recipe!!
Lemon Curd Cupcakes
Ingredients – Makes 8 regular sized cupcakes
1/3 + 2 tbsp flour
½ tsp baking pwd
1/3 cup sugar
3tbsp (42g) butter – melted
1 large egg
3 tsp milk
zest from half a lemon
3 – 4 tbsp lemon curd (substitute grapefruit juice for lemon juice. Subtract the addition of ginger)
½ cup whipping cream
1tbsp icing sugar
2 tsp lime / lemon zest – grated
Preheat oven to 355F. Line regular sized muffin tins with cupcake liners. Set aside.
Whisk flour, baking powder, salt and sugar in a medium bowl.
In a small bowl, whisk the melted butter, egg, milk and lemon zest lightly to combine.
Add wet ingredients to dry ingredients and mix with a wooden spoon or rubber spatula till combined. This batter is quite thick and you will need to spoon the mixture equally into a muffin tray for 8 cupcakes.
Top each with 1 – 2 tsps of lemon curd. Swirl with a toothpick.
Bake for 15 – 20 mins. Test with a toothpick at 15mins. The cupcakes should be pale in color.
Remove from oven. Let cool for 10 minutes. Remove to a wire rack, let cool completely.
Whip cold whipping cream in a cool, clean bowl till soft peaks form. Add icing sugar and continue to beat till stiff peaks form. Pipe onto the cooled cupcakes, sprinkle with some zest and enjoy when you need a mood elevator!
Cupcake recipe adapted from Cook Republic