Lemon Curd filled Lemon Cupcakes
If you love lemon you’re going to love these cupcakes. Tender lemon cake filled with tart and tangy lemon curd and topped with vanilla swiss meringue buttercrteam.
Let’s start with the cupcakes. Tender tight crumbed cake made using the reverse-cream method.
What is the reverse-cream method?
The reverse-cream method is a mixing technique where you add softened butter to the dry ingredients (flour, sugar, leaveners, salt) on low speed. The resulting texture looks like sand and there are no visible pieces of butter. The butter coats the flour inhibiting or limiting gluten development for a tender, fine-crumb.
Next the liquid is added to the mixture with the mixer running on low. Once the liquid is all added you turn up the speed on your mixer to medium (6 on a KItchedAid) and beat for about 1 minute to 1 minute and 30 seconds.
The cupcakes are filled with lemon curd and frosted with vanilla swiss meringue buttercream.
The links for the lemon curd and swiss meringue buttercream can be found below.
STAR BAKER TIPS:
Make sure that the butter is soft.
Your liquid ingredients (milk, eggs and oil) need to be at room temperature.
If your liquid mixture is too cold, it wall casue the butter to seize and it will create lumps in the batter and you will be unable to get the batter to a point where it is smooth.
Lemon Curd Filled Lemon Cupcakes
Equipment
- 1 12 Cup Standard Muffin Tin
Ingredients
- 125 grams of Granulated Sugar ½ Cup = 2 Tablespoons
- 2 teaspoons of Freshly Grated Lemon Zest
- 160 grams of All-Purpose Flour 1 ⅕ Cups
- 1 ¼ teaspoons of Baking Powder
- ¼ teaspoon of Kosher Salt
- 57 grams of Softened, Unsalted Butter 4 Tablespoons
- 75 ml of Room Temperature Whole Milk ⅓ Cup
- 60 ml of Vegetable Oil ¼ Cup
- 1 Room Temperature Whole Large Egg
- 1 Room Temperature Large Egg Yolk
- ½ batch of My Lemon Curd
- 1 batch of My Swiss Meringue Buttercream
Instructions
- Line your 12 cup standard muffin tin with 9 paper liners.
- Preheat your oven to 350℉.
- In the bowl of a standing mixer place the granulated sugar and lemon zest. Mix on low speen for 1-2 minutes.
- Next add the flour, baking powder and kosher salt. Mix on low for 30 seconds.
- With the mixer running on low, add the butter in small pieces. MIx until the mixture looks like sand. This should take about 2-3 minutes.
- In a seperate bowl, whisk together the milk, oil, whole egg and egg yolk.
- With the mixer running on low, gradually add the liquid ingredients. Once all the liquid has been added turn the mixer up to medium speed(6) and mix for 45 seconds. Scrap the bottom and sides of the bol and mix at medium speed for an additional 15 seconds. The mixture should be smooth with no lumps.
- Divide the batter evenly amongst the 9- cupcake liners.
- Bake the cupcakes for 18 minutes.
- Allow the cupcakes to cool completely then remove them from the pan.
