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A recipe for perfect vanilla cupcakes stuffed with lemon curd and topped with lemon buttercream. Heaven in every bite!
Yield: 14 cupcakes
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
Special equipment:
Apple corer
Extra large closed star frosting tip
INSTRUCTIONS
Make the vanilla cupcakes:
- Combine the dry ingredients. Beat in the butter on medium low. The mixture should resemble coarse sand. Beat in the sugar on low.
- Add the eggs one at a time, then the vanilla and milk. Mix until just combined.
- Visit Vanilla Cupcakes Stuffed with Lemon Curd @ asideofsweet.com for full instructions and note of recipe.
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Originally posted 2018-03-14 05:22:04.
