Lemon curd cupcakes

They are very greedy and full of flavors these little cupcakes with lemon curd! Cupcakes that are easy to prepare and perfect for any occasion.

Lemon curd cupcakes are made from a soft vanilla cake base, with lemon curd fodder.

And to soften the tangy taste of lemon, a delicious and light whipped cream with mascarpone.

What is curd ?

Simply a preparation made from fruit, often lemon, orange or raspberry, a bit like a jam but with in addition to butter and eggs to get a thicker consistency.

Of English origin, the name "curd" refers to its thick texture, perfect for garnishing layer cakes, cupcakes, pie bottoms, macaroons etc...

Besides it is also a lemon curd that is used in the famous lemon pie that you can find on my blog in version lemon meringue tarts.

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How to make the lemon curd cupcakes

Preparing the base for vanilla cupcakes

Start by preheating your oven and packing standard-sized cupcakes cases into the cavities of your cupcakes pan.

In a container mix together these dry ingredients, flour, baking powder and salt.

Then place the soft butter in your mixer's bowl and beat at medium speed for about 2-3 minutes.

Then stir in the powdered sugar and continue to mix for about 3 minutes, until foamy.

Add the vanilla extract, then the eggs one by one and continue to mix until smooth.

Finish by alternatively incorporating milk and dry ingredients. (flour, salt, baking powder)

And mix until smooth and homogeneous.

Finally pour the cake dough into your cupcakes cases, using an ice scream scoop to measure the amount of dough that must fill the crates at ¾.

Cook for about 20-25 minutes each batch, at the end of the oven let cool for a few minutes before unmoulding your cupcakes.

Preparing lemon curd

First, in a container, whisk together the sugar and eggs until a frothy mixture is obtained.

Then add the juice of the squeezed lemons and mix again.

Then transfer this mixture to a saucepan over a medium heat.

And whisk non-stop until the cream thickens.

Then, off the heat add the diced butter and mix to incorporate well into the cream.

Place your lemon curd in a container with a lid and let it cool in the fridge.

Preparing whipped cream with mascarpone

To start, preferably use a stand mixer with the flat beater.

First, place all the ingredients, cold whole liquid cream, as well as cold mascarpone and icing sugar in your pastry processor' bowl.

Then beat at medium speed and gradually increase the speed until you get a whipped cream, which is thick and smooth.

Keep cool until set-up.

Assembling and decorating lemon curd cupcakes

First, the center of the cupcakes must be extracted to insert the lemon curd fod.

To do this, you have to use cupcake plunger, dip it in the center of the cupcake and it will extract the heart of the cake. (see photo below)

Then garnish the center with lemon curd with a spoon or a flat spatula.

Then fill a pastry bag with Wilton's Type 1B icing or another brand with mascarpone cream.

And decorate the top of your cupcakes with a nice frosting topping and a small piece of lemon.

Keep your cupcakes cool before serving.

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