Archive for April 12th, 2009

Lemon Cupcakes with Lemon Cream Frosting

Happy Easter, everyone!  For this special occasion, I wanted a special recipe.  What better flavor and color for this time of year than lemon!  The pretty pastel color fits perfectly with the season and the flavor is extra-special.  This recipe was originally made for a 2 layer 8” cake, but makes 20 cupcakes just as easy.  There are a few extra steps in this one, but the finished product is worth it.  The flavor of these are great for people who want dessert, but don’t like extra-sweet flavors.  The frosting is like a sweet-tart.


Lemon Cupcakes

2 cups sifted cake flour (sift flour before measuring)

3/4 tsp baking soda

1/4 tsp salt

1/2 cup milk (just pretend that you see milk in the photo below)

2 1/2 tsp fresh lemon juice (Yes, I guess you could use the bottled, but why????)

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs


Preheat oven to 375 degrees.  Line a cupcake pan with paper liners.  Sift together flour, baking soda, and salt.  Stir together milk and lemon juice (mixture will curdle). 

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Beat butter in a large bowl with an electric mixer until creamy.  Gradually add sugar, beating until pale & fluffy.  Add eggs 1 at a time, beating well after each addition.

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Alternately add flour mixture and milk mixture in batches, beginning and ending with flour, mixing on low speed until just combined.


Fill each cupcake cavity about 1/2 full and bake for 18-20 minutes.  Frost with Lemon Cream Frosting.  (Oops, I didn’t get any photos of the baked cupcakes before they were frosted.  Oh, well!)


Lemon Cream Frosting

1/2 cup fresh lemon juice

1/2 cup granulated sugar

3 large eggs

6 tbsp. unsalted butter, room temperature

1 cup heavy cream

1/2 cup confectioner’s sugar

To begin this recipe, we must make what is called “lemon curd”.  It is kind of like a lemon custard that is the base of the recipe.  This next photo is for the ingredients in the curd only.


Whisk together juice, sugar, and eggs in a 2 quart heavy saucepan.  Stir in butter and cook over low-medium heat, whisking frequently to keep the eggs from scrambling.

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Cook for approximately 10 minutes or until the curd is thick enough to hold marks of the whisk and the first bubbles appear on the surface.  Transfer lemon curd to a bowl and cover the surface with plastic wrap.  Refrigerate for at least 1 hour or overnight.  I made my curd the day before so it would be ready to use.

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To make the frosting you will need the curd plus the rest of the original ingredients list.


Beat cream and confectioner’s sugar until it holds stiff peaks.  Fold 1/3 of whipped cream into chilled lemon curd to lighten.  Fold in remaining whipped cream.  Then frost your cupcakes and enjoy!  I used a decorator’s tip to frost mine, just to make them extra-special.

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Fine Feathered Friend

Here is an update for my Wordless Wednesday post.  Our visitor was a Chinese or Red Golden Pheasant.  This beautiful bird is definitely NOT a native to our area, so we figure someone close by must be raising them.  The information that we found read that they do not fly well and prefer to run.  I am so glad I was able to photograph this sight because I almost thought I was seeing things!  Happy Easter, everyone!  Check back soon for a Easter Lemon Cupcake recipe!!

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