Lemon Cupcakes Filled with Lemon Curd, Topped with Lemon Frosting, and Garnished with Candied Lemon Peel
Like Elizabeth Lemon, these cupcakes can seem a bit over-the-top but in reality they are divine. The cake is light with very bright, crisp flavor.The curd, frosting, and candied lemon peel all offer another layer of texture and sweet, tangy flavor to the dessert. If all of this lemony goodness seems too much for you to handle, feel free to cut out the curd or candied lemon peel on top.
(enough for 10 – 12)
- 1 cup plus 1 tablespoon of all-purpose flour
- 3/4 cup sugar
- 1 teaspoon baking powder
- 2 tablespoons grated lemon zest (be sure to only grate the yellow part, not the white)
- 3 tablespoons unsalted butter, at room temp
- 1/2 cup plus 1 tablespoon of whole milk, at room temp
- 1 egg, at room temp
- Preheat the oven to 325 (F)
- Put the flour, sugar, baking powder, lemon zest, and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.
- Gradually pour in the milk and beat until just incorporated.
- Add the egg to the flour mixture and continue beating until the flour is just incorporated, making sure to scrape any unmixed ingredients from the side of the bowl with a rubber spatula. Continue mixing for a couple of minutes until the batter is smooth, but be careful not to overmix.
- Fill cupcake cups 2/3rds full. Bake in the preheated for 20-25 miutes, or until the cake bounces back when touched. A skewer inserted in the center should come out clean.
- Let the cupcakes cool slightly in the pan before turning out into a wire rack to cool completely. While cupcakes are cooling make the lemon curd and frosting.
- Once the cakes and curd are completely cooled, make a hole in the center of each cupcake using whatever is handiest in your kitchen (I use a gloved finger when I make them). Fill each hole with curd. A pastry bag may be helpful in this process.
- Next, spoon the lemon frosting on top and use candied lemon peel to decorate accordingly.
(enough for 12 cupcakes)
- 2 cups confectioners’ sugar, sifted
- 5 tablespoons unsalted butter, at room temperature
- 2 tablespoons grated lemon zest
- a couple of drops of yellow food coloring (optional)
- 2 tablespoons whole milk
- Beat together the confectioners’ sugar, butter, lemon zest, and food coloring in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed. Continue until the mixture is well-mixed.
- Turn the mixer down to a slower speed and slowly pour in the milk.
- Once the milk has been incorporated, turn the mixer up to high speed.
- Continue beat until the frosting is light and fluffy; this should take at least 5 minutes.
- 3 eggs
- 1 cup sugar
- 1/2 cup fresh lemon juice
- 1/4 cup butter or margarine, melted
- 1 tablespoon grated lemon zest
- In the top of a double boiler, beat eggs and sugar. Stir in lemon juice, butter and lemon peel. Cook over simmering water for 15 minutes or until thickened. Let cool before filling cupcakes.
Candied Lemon Peel
- 3 lemons
- 2 cups water
- 2 cups white sugar, or as needed
- Cut lemons into slices, and remove the fruit pulp. Scrape off as much of the white inner layer as you can, this part is bitter. A spoon or butter knife will work well. Slice peel about 1/4 inch thick.
- Bring water to a boil in a small pan, and add lemon peels. Boil for about 5 minutes, until tender. Remove peels from water, and stir in sugar. Return to a boil, add peels, and boil until transparent. Drain, and allow to dry before using.