Lemon vanilla cupcake

I love lemon curd. So when I was making a jar of homemade lemon curd the other day, I just had to bake some cupcakes and use the silky smooth lemon curd as a filling. I ended up with these delicious lemon vanilla cupcakes. Do I need to tell you, that they were oh so good? The fresh lemon zest, the seeds from the vanilla bean, the delicious sweet and tart lemon curd. All together with the sweet white meringue frosting on top. They were a hit!

This cupcake will be just as good without the filling. Maybe with a Italian Meringue Buttercream flavoured with lemon curd on top, instead of the white frosting. I would also love to try these cupcakes just plain, with a spread of royal icing.

I went for a quick decoration with some yellow shimmering non-parelis and a small petunia flower

I have used a 11mm star tip for the swirl (the same tip that I used for the confetti cupcake) and the color for the flower are Wisteria from Squires Kitchen.

If you would like to try a lemonly lemon treat yourself? Then here are the recipes:

White Meringue Frosting
Lemon Vanilla Cupcakes
Lemon Curd

Happy Caking!

Louise

37 comments

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Maibritt says:

Jan 10, 2012

Hvad er forskellen på bakingsoda og bakingnpowder

cupcake ♥ says:

Dec 24, 2011

♥

Anonymous says:

Nov 23, 2011

I love your blog! The photos are great! But, please write home-made without the hyphen (you don’t need it!).

A stickler for grammar over here. Thanks.

Abuela says:

May 22, 2011

Beautiful Louise, what kind of tip did you use? I onlly have the Wilton 1M.

I have one pretty close to the Wilton. The sweet site Bake it pretty have some great cupcake swirl tip sets: http://www.bakeitpretty.com/categories/Essential-Baking-and-Decorating-Supplies/Pastry-Tips-%26-Bags/

Seemal says:

Feb 22, 2011

i luv ur recipees. i am new to the amazing world of baking and want to learn how to make fondant.plzzz guide me

Feb 23, 2011

I only have a tutorial on how to make MMF (see Tutorial section). There are lots of recipes if you search online for: rolled fondant recipe

Feb 14, 2011

1. I use an apple core utensil to remove a little of the center of the cupcake and then I fill it. You can close with the piece that you removed.

2. I can see your point and must be honest that I have not thought of it since I bake, decorate and then eat. But yes you are right. If the cupcakes are filled with LC and not to be eaten right away I would store them in the refrigerator too. If possible I would wait with the meringue frosting. If not I do think that you can store the meringue (white meringue frosting) as well in the refrigerator. I have not tried it though.