Raspberry Lemon Cupcakes

So I used my favorite lemon cupcake recipe that is dense enough to hold a filling, yet still light and lemony and buttery, and all that good stuff a cupcake should be.  To fill the cupcakes with lemon curd I used tip #807, and my best tip is to freeze the cupcakes first.  When the cupcakes are room temp, they can crumble, but when frozen, are so much easier to work with.  If you’d like a visual, you can check out these meyer lemon cupcakes.  My other big tip is to make the cupcakes and lemon curd a day ahead or the night before.  This way the cupcakes can freeze and the lemon curd has plenty of time to chill.

Once that’s taken care of, we can finally get to the raspberry buttercream!  THE raspberry buttercream! Do you think I like it?  I was wondering if one batch would be enough and to my delight, it was.  Even if you’re heavy handed and think you should “taste” it 25 times, there’s still enough.  Also, I would know nothing about that tasting it a million times business….

Ingredients

• Lemon Curd
• 4 ounces (1 stick) unsalted butter
• Zest of 2 lemons
• 3/4 cup granulated sugar
• 1/2 cup fresh lemon juice
• Pinch of salt
• 6 egg yolks
• Lemon Cupcakes
• 5 ounces unsalted butter
• Zest of 3 lemons
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla bean paste
• 1 cup sour cream
• 1 & 1/2 cups AP flour
• 1 & 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• Raspberry Buttercream
• Tip #826 for piping the buttercream
• Tip #807 for filling the cupcakes
• Fresh raspberries for garnish

Instructions

1. Lemon Curd
2. In a medium size saucepan, melt butter with lemon zest. When melted, remove from heat.
3. Whisk in sugar, lemon juice, pinch of salt and egg yolks.
4. Place saucepan back over medium-low heat and cook until thickened, whisking continuously. This should take about 5-7 minutes. Keep in mind you want the curd thick enough that it coats the back of a spoon, but do not let it boil.
5. .....................................

for full instruction please see : buttercreamblondie.com

Share this post