Scrumptious Spring flavored lemon filled cupcakes with strawberry-lemon curd filling and lemon frosting, perfect for all of your Spring gatherings.
Hey, everyone! I hope everyone had a fun weekend! It was a busy around here! It all went by way too quickly, and I’m pretty sure I wouldn’t be complaining if it lasted another few days. #Wecan’talwaysgetwhatwewant
Sunday afternoon had us celebrating the next birthday in line for our birthday season. Seriously, it’s like a new birthday season! This time, we caught a Diner dinner with my lovely Mother-in-law. I had the Cheesesteak – it was divine. Dessert was on me. Perfect, Lemon Cupcakes with a Strawberry Lemon curd filling, topped with a lemon buttercream. It doesn’t get more spring-like than that!
The cupcakes were moist, with a perfect crust, and a delicious tartness. They smelled delicious. They barely made it out of the oven, not alone to dinner. Shay wasn’t even open to bringing any to work this morning. When I suggested it, I got a resounding, “Mine.” The recipe comes from Sally’s Baking Addiction – I followed verbatim with excellent results. The lady knows her stuff! You can find the recipe here.
I had originally wanted to fill these with my favorite lemon curd, but decided to switch things up a bit when I came across this recipe for strawberry-lemon curd from Serious Eats. It was a nice change and added a nice sweet contrast with the tartness of the lemon. Again, perfect recipe, just as it was.
I finished it off with a Lemon Butter Cream that is as easy as it is yummy. Not too sweet, just a hint of tartness – a perfect accompaniment to the cupcakes. That recipe is below, along with a quick note on how I fill my cupcake liners, with practically any texture of batter, with next to no mess or fuss!
First, prepare your cake pans by filling each cup with a liner. Set aside. To cleanly and evenly fill your liners, you will need a large Ziploc bag and a large-mouthed cup or jar. Place your Ziploc bag into the container or jar and fold the opened edge over the lip. Set aside and prepare your batter.
Spoon your prepared batter into the Ziploc bag, lifting carefully to fill completely. The bag will be approximately half full. Carefully lift out of your cup or jar, press the air out of the bag and close.
To fill, carefully clip one corner of the Ziploc bag and carefully pipe the batter into the liner by squeezing through the hole. To stop the flow, pinch the hole closed and tip the filled bag backward before moving on to the next cup. Repeat for the remaining cups and until all batter has been used. To clean up, discard the Ziploc bag. Voila!
If you love lemon flavors as much as I do, you’ll love these cupcakes.
The best part of the evening though was spending time with the birthday girl. She’s just the right amount of tart to make her one of the funniest people I know, but perfectly sweet, too! Happy Birthday! We love you!
LEMON FILLED CUPCAKES WITH STRAWBERRY-LEMON CURD AND LEMON BUTTERCREAM
2 sticks unsalted butter (softened to room temperature)
4-5 cups confectioners sugar
1 teaspoon lemon juice
1 teaspoon lemon zest
2 tablespoons heavy cream
1 tablespoon vanilla
Beat butter until light and fluffy. Add lemon juice, zest, vanilla, and cream. Slowly, add 4 cups of sugar, beating on low until well combined. Add additional confectioners sugar as needed, stopping when you’ve reached your desired consistency. Place frosting in a piping bag (I like to use Ziploc bags!), or spread onto cooled cupcakes.