Lemon Curd Cupcakes with Lemon Cream Cheese Frosting
24 cupcakes made with a box of white cake mix (you can make them from scratch, but most of the flavor comes from the lemon curd, so boxed works GREAT and is quicker!)
Filling cupcakes is easy. You just use a frosting bag and fill it with your favorite pudding, jam, or in this case, lemon curd. Attach a round or star tip and insert your tip into your cupcake. Squeeze until you see the cupcake just start to rise. Then stop. You don’t want to over-fill the cupcakes or they will crack.
Lemon Cream Cheese Frosting
source Homemade by Holman
1/4 cup unsalted butter, softened
4 ounces cream cheese, softened
1 T lemon juice
2 cups powdered sugar
1 tsp lemon zest
Beat together butter, cream cheese and lemon juice on medium-high speed until smooth and creamy, about 3 minutes. Add powdered sugar, 1 cup at a time, beating on low speed until incorporated. Add lemon zest and increase speed to medium-high and beat until smooth.
Frost cupcakes with a large star tip. Begin on the edges and swirl around until you reach the center. Top with a lemon slice and a raspberry for garnish.
Homemade Lemon Curd
source Homemade by Holman
Lemon curd is so simple and inexpensive to make. It is so delicious, I could eat it with a spoon!
4 egg yolks
Zest of 1 lemon
1/4 cup plus 1 T lemon juice
1/2 cup sugar
5 T unsalted butter, cold, cut into small pieces
Combine everything but the butter in a sauce pan and whisk together. Cook over medium high heat, stirring constantly with a wooden spoon, scraping the sides of the pan often until thick enough to coat the back of the spoon, about 8 – 10 minutes. Remove pan from heat and add butter, 1 piece at a time, stirring until incorporated. Strain through a fine mesh strainer into a bowl. Press a piece of plastic wrap against the surface of the lemon curd and cover with a lid. Refrigerate at least 1 hour before using.
Mini Raspberry Cheesecakes
source Annie’s Eats
1½ cups graham cracker crumbs
4 tbsp. unsalted butter, melted
3 tbsp. sugar
For the raspberry swirl:
6 oz. fresh raspberries
2 tbsp. sugar
For the filling:
2 lbs. cream cheese, at room temperature
1½ cups sugar
Pinch of salt
1 tsp. vanilla extract
4 large eggs, at room temperature
Preheat the oven to 325˚ F. Line cupcake pans with paper liners. In a small bowl, combine the graham cracker crumbs, melted butter and sugar. Stir together with a fork until well blended and all the dry ingredients are moistened. Press 1 tablespoon of the mixture into the bottom of each cupcake liner.