Lemon curd filled vanilla cupcakes with cream cheese icing

After making lemon curd for the first time recently, I was excited to make it again. I asked my taste tester (husband) which he would prefer - a lemon tart, or lemon curd filled cupcakes. He requested cupcakes, so I made these.


Makes 24 cupcakes

Ingredients:

Lemon curd

• 4 large egg yolks
• 2/3 cup sugar
• 7 tbs strained freshly squeezed lemon juice
• 7 tbs unsalted butter, cut into tiny pieces
• 7 tbs heavy cream
• 2 tbs icing sugar

Vanilla cupcakes

• 1 cup butter, room temperature
• 2 cups sugar
• 4 large eggs
• 2 3/4 cups plain flour
• 1 tsp baking powder
• 1 tsp baking soda
• Pinch of salt
• 1 cup buttermilk
• 1 1/2 tsp vanilla essence

Cream cheese icing

• 150g cream cheese, room temperature
• 75g butter, softened
• 2 cups icing sugar, sifted
• 2 tbs lemon juice

Method:

Cupcakes

Preheat oven to 176 degrees C, grease and line cupcake tins.
Beat butter on high for about 30 seconds, until soft. Add sugar and beat on medium high until mixture looks pale and fluffy. Add eggs one at a time, beating for 30 seconds in between each.
In a separate bowl, whisk flour, baking soda and baking powder.
Mix the buttermilk and vanilla together in a jug.

Add a quarter of the flour mixture to the butter mixture, and mix to combine. Add approximately one third of the milk, mix to combine. Repeat steps above, ensuring you end with the four mixture. Make sure you mix until just combined.


Fill prepared cupcake tins each to two thirds capacity. Bake for 20-22 minutes or until test skewer comes out clean.

Lemon curd

In a heavy bottomed saucepan, mix together egg yolks, sugar, lemon juice. Cook on low heat for about 4 minutes, stirring constantly, until mixture thickens slightly (enough to coat back of spoon). Transfer to a bowl, cover with glad wrap to prevent a skin forming on the curd. Refrigerate for approximately two hours to cool.
Whip cream and icing sugar in a bowl until stiff peaks form, and mix into lemon curd.


Cream cheese icing
Beat cream cheese and butter by hand or using an electric mixer until creamy. Sift in icing sugar and beat until smooth. Add lemon juice and beat to combine.


How to assemble the cupcakes:

• Cut off the top of the cupcake in the shape of a cone using a small paring knife
• Fill the hole with approximately 1 tbs lemon curd
• Replace cupcake top securely
• Pipe icing onto cupcake