Lemon Curd Cupcakes with Lemon Basil Buttercream

What’s the happiest day of the year? The beginning of Daylight Savings Time, of course! I’m always looking for something to celebrate and more light, more sunshine and more time to have fun outdoors sounds like a pretty good reason to me! Another thing that makes me happy is cupcakes! I love cupcakes! When I see a cupcake, I immediately think fun, laughter and lots of family and friends to share them with! These cupcakes are an explosion of flavor with a lemony surprise in the center, frosted with a zingy, herbaceous buttercream. I love chocolate but I’d pick these cupcakes anytime over chocolate and that speaks volumes. They are springtime, they are happiness, they are a celebration on their own! They are outrageously fantastic!

It’s not just Daylight Savings Time and cupcakes that have me smiling and feeling good. My Godson Kyle has just enlisted in the Army and is going to serve his country. Wow! He hit a milestone when he became an Eagle Scout. Now he is taking another big step. Kyle has given this decision a lot of thought, but it still takes courage. After boot camp, he will head out to Fort Sam Houston for 16 weeks of medic AIT (Advanced Individual Training). I know Kyle will serve our country proudly and with distinction.  I have always been so proud of him but I couldn’t be more proud of him than I am right now. I shared these words with him when he graduated from high school but I wanted to say it one more time. “Be all that you can be!”

Kyle,

From the time you were little, I knew that you were a very special person. You have the qualities of a leader, someone that people look up to and trust. Your strong character, compassion for others and your sense of what is good will take you far. I have said this to you many times but today as you embark on this next chapter of your life, I hope you will take time to consider these things about yourself as you make your way through life. I am so proud to be your Godmother and friend. Here is a poem that I read often, especially when life takes those turns that take me off my path. I hope you find inspiration for a life time in this.

Always know I love you, 

A Creed to Live By 

Don’t undermine your worth by comparing yourself to others. It is because we are different that each of us is special. 

Don’t set your goals by what other people deem important. Only you know what is best for you. 

Don’t take for granted the things closest to your heart. Cling to them as you would your life, for without them life is meaningless. 

Don’t let life slip through your fingers by living in the past or for the future. By living your life one day at a time, you live up all the days of your life. 

Don’t give up when you still have something left to give, nothing is really over . . . till the moment you stop trying. Don’t be afraid to admit that you are less than perfect. It is this fragile thread that binds us together. 

Don’t be afraid to encounter risks. It is by taking chances that we learn to be brave. 

Don’t shut love out of your life by saying it’s impossible to find. The quickest way to receive love is to give love; the fastest way to lose love is to hold it too tightly; and the best way to keep love is to give it wings. 

Don’t dismiss your dreams. To be without dreams is to be without hope; to be without hope is to be without purpose. 

Don’t run through life so fast you forget not only where you’ve been, but where you are going. 

Life is not a race, but a journey to be savored every step of the way.

Bring on the cupcakes! It’s time to celebrate! Kyle, these cupcakes are for you!

For the Cupcakes:
Fill 2/3 full
 
Use your favorite cake mix and make the cupcakes according to the box recipe. I used Pillsbury Classic White Cake with Pudding and then I added 1 teaspoon of vanilla.
 
Cool cupcakes
 
Cool cupcakes. You can make the cupcakes the day before and decorate them the next morning.
 
Zest the lemon
 
Zest the lemon. I love my microplane! You can move the zester over the lemon as I prefer. I like to see how much zest I have and I think it’s easier. Or you move the lemon over the zester. Both work so find which feels right for you.
 
Whisk
 

For the lemon curd: Whisk together the eggs, lemon zest, lemon juice, sugar and salt in a medium saucepan.

Coat spoon and strain

Set the saucepan over medium-low heat and cook, stirring constantly with a wooden spoon or spatula and making sure to scrape the sides and bottom of the pan, until the mixture is thick enough to coat the back of a spoon, 3 to 5 minutes. The lemon curd will thicken at about 170 degrees F, or just below simmer.

Strain the crud

Remove from the heat and strain the curd through a fine mesh strainer to remove any lumps. No bits of cooked egg, egg membrane or zest. Just silky lemon curd! No crud just curd 🙂

Add butter

Add the butter, one tablespoon at a time, stirring until smooth.

Plastic wrap directly on curd

Press plastic wrap directly on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator for minimum of 1 hour or up to overnight.  The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.

Lemon Basil Buttercream

Butter and powdered sugar

Place the butter in a large mixing bowl. Add 2 cups of the powdered sugar and the lemon juice. Beat until smooth and creamy on medium speed, about 3 to 5 minutes.

Add remaining sugar

Gradually add the remaining sugar, 1 cup, checking consistency. Then add a 1/4 cup, beating well after each addition (about 2 minutes), until the icing is thick enough to be a good piping/spreading consistency. Add the last 1/4 cup of sugar if needed.

Add basil and zest

Add the chopped basil and lemon zest and stir in until evenly incorporated. Use and store the frosting at room temperature because the frosting will set if chilled. The frosting can be stored in an airtight container for up to 3 days.

Cupcakes

Cut holes for curd

To fill: Cut out a small bit of the top and center of the cupcake with a pairing knife. The hole should be about the size of a dime and about half way into center.

Fill with curd

Fill each cavity with about 1/2 – 1 tablespoon of lemon curd. ** 1/2 to 2/3 cup lemon curd to fill cupcakes.

Frost the cupcakes

Now frost cupcakes: Fill piping bag with frosting and pipe onto cupcakes or frost in a swirling motion with a knife.

Lemon Curd
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Prep Time
5 min
Cook Time
5 min
Total Time
1 hr 10 min
Prep Time
5 min
Cook Time
5 min
Total Time
1 hr 10 min
1263 calories
171 g
680 g
61 g
21 g
34 g
587 g
532 g
156 g
2 g
22 g
Nutrition Facts
Serving Size
587g
Amount Per Serving
Calories 1263
Calories from Fat 539
% Daily Value *
Total Fat 61g
94%
Saturated Fat 34g
170%
Trans Fat 2g
Polyunsaturated Fat 5g
Monounsaturated Fat 17g
Cholesterol 680mg
227%
Sodium 532mg
22%
Total Carbohydrates 171g
57%
Dietary Fiber 5g
20%
Sugars 156g
Protein 21g
Vitamin A
45%
Vitamin C
174%
Calcium
15%
Iron
21%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 large eggs
  2. 2 lemons, zested and juiced
  3. 3/4 cup sugar
  4. 1/4 cup lemon juice (2 lemons)
  5. 1/8 teaspoon kosher salt
  6. 4 tablespoons unsalted butter (1/2 stick), room temperature
Instructions
  1. Whisk together the eggs, lemon zest, lemon juice, sugar and salt in a medium saucepan.
  2. Set the saucepan over medium-low heat and cook, stirring constantly with a wooden spoon or spatula and making sure to scrape the sides and bottom of the pan, until the mixture is thick enough to coat the back of a spoon, 3 to 5 minutes. The lemon curd will thicken at about 170 degrees F, or just below simmer.
  3. Remove from the heat and strain the curd through a fine mesh strainer to remove any lumps. No bits of cooked egg, egg membrane or zest. Just silky lemon curd!
  4. Add the butter, one tablespoon at a time, stirring until smooth.
  5. Press plastic wrap directly on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator for minimum of 1 hour or up to overnight. The curd will thicken further as it cools.
Notes
  1. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.
beta
calories
1263
fat
61g
protein
21g
carbs
171g
more
Life of the Party Always! http://lifeofthepartyalways.com/
Lemon Basil Buttercream
Yields 24
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Print
132 calories
16 g
20 g
8 g
0 g
5 g
29 g
2 g
16 g
0 g
2 g
Nutrition Facts
Serving Size
29g
Yields
24
Amount Per Serving
Calories 132
Calories from Fat 68
% Daily Value *
Total Fat 8g
12%
Saturated Fat 5g
24%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 20mg
7%
Sodium 2mg
0%
Total Carbohydrates 16g
5%
Dietary Fiber 0g
0%
Sugars 16g
Protein 0g
Vitamin A
5%
Vitamin C
2%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup (2 sticks) butter, at room temperature
  2. 3 - 3 1/2 cups powdered sugar
  3. 1/4 cup fresh lemon juice (about 1/2 of a large juicy lemon)
  4. 1 heaping tablespoon lemon zest (about 1 lemon)
  5. 1 – 2 tablespoons finely chopped fresh basil
Instructions
  1. Place the butter in a large mixing bowl. Add 2 cups of the powdered sugar and the lemon juice. Beat until smooth and creamy on medium speed, about 3 to 5 minutes.
  2. Gradually add the remaining sugar, 1 cup, checking consistency. Then add a 1/4 cup, beating well after each addition (about 2 minutes), until the icing is thick enough to be a good piping/spreading consistency. Add the last 1/4 cup of sugar if needed.
  3. Add the chopped basil and lemon zest and stir in until evenly incorporated.
Notes
  1. Use and store the frosting at room temperature because the frosting will set if chilled. The frosting can be stored in an airtight container for up to 3 days.
  2. Makes enough frosting for 24 cupcakes
beta
calories
132
fat
8g
protein
0g
carbs
16g
more
Life of the Party Always! http://lifeofthepartyalways.com/

 

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