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Lemon vanilla cupcake

January 18, 2011 by Louise 37 Comments

 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 lemony lemon treat yourself? Then here are the recipes:

White Meringue Frosting
Lemon Vanilla Cupcakes
Lemon Curd

Happy Caking!

Louise

Previous Post: « Lemon Curd Recipe
Next Post: CakeJournals January favourites »

Reader Interactions

Comments

  1. Daiva

    January 12, 2012 at 7:04 PM

    Your Canadian link for the Cupcake Courier is no longer working. I love in Ottawa and would love to get my hands on a Cupcake Courier. Can you help me out.

    Reply
    • Louise

      January 17, 2012 at 10:34 AM

      Thank you for the notice. Have you tried Amazon.com? Or you could try and contact Cupcake courier? I hope that you find one 🙂

      Reply
  2. Maibritt

    January 10, 2012 at 4:03 PM

    Hvad er forskellen på bakingsoda og bakingnpowder

    Reply
  3. cupcake ♥

    December 24, 2011 at 3:35 PM

    ♥

    Reply
  4. Anonymous

    November 23, 2011 at 12:31 AM

    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.

    Reply
  5. Abuela

    May 22, 2011 at 12:14 AM

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

    Reply
    • Anonymous

      May 22, 2011 at 7:21 PM

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

      Reply
  6. Seemal

    February 22, 2011 at 7:47 PM

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

    Reply
    • Anonymous

      February 23, 2011 at 10:26 AM

      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

      Reply
  7. Anonymous

    February 14, 2011 at 7:31 PM

    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.

    Reply
  8. Joy

    January 26, 2011 at 3:17 AM

    The cupcake looks just lovely.

    Reply
  9. Brittany

    January 25, 2011 at 9:21 PM

    LEMON CURD = AMAZING!!!!

    Reply
  10. Jenn

    January 25, 2011 at 7:24 AM

    Lovely post..I’m looking forward to trying on them…well done!!!

    Reply
  11. Becs lake

    January 24, 2011 at 8:14 PM

    YUM Louise! This looks delicious!!! Lemon and vanilla is one of my favourite favourite favourite combinations – Becs @ Stiletto Studio
    http://www.becslake.blogspot.com

    Reply
  12. Becky

    January 22, 2011 at 5:01 PM

    I will try these this weekend! I always think I don’t like lemon curd, but when I make it for others, I wind up loving it. I think it needs a new name and new marketing. “Curd” just sounds yucky. Maybe “cagliata”. Food names sound good in Italian 🙂

    Reply
    • Anonymous

      January 22, 2011 at 7:52 PM

      LOL Becky… but yes it could be fun with a new name.

      Reply
  13. SherrimcD

    January 19, 2011 at 3:36 AM

    I will try this recipe. Love the way it looks too, very spring color.

    Reply
  14. Lauren

    January 18, 2011 at 11:20 PM

    Wow, these cupcakes look amazing! The recipes look great, and I like how you give different options with filling the cupcakes or using different frosting!

    Reply
  15. Terpsi

    January 18, 2011 at 9:01 PM

    Lemon, vanilla and merengue, uhmmmm!!

    Reply
  16. Ilovecupcakes01

    January 18, 2011 at 3:02 PM

    Yellow (Vanilla) cupcake is absolutely perfect for a treat. I love on how you decorate this cupcake, it not only proves “simplicity is beauty” but also elegance. Nice post.

    Reply
  17. Ibleedpnk

    January 18, 2011 at 2:40 PM

    So pretty!!

    Reply
  18. Camilla (Himmelske kager)

    January 18, 2011 at 1:47 PM

    OMG, they sound fantastic, Louise. I have just been in London and brougth home some lemon curd (of course). I am a big fan of lemon, lime etc, so cupcakes are surely something for me. However, I do have a question. In the recipé of the lemon vanila cupcakes, you mention, that these can be filled with lemon curd. How do you do that? Do you make a small whole in the cupcake and fill it from there or ??? Thanks.

    Reply
    • Anonymous

      January 19, 2011 at 10:48 PM

      Jepper, du bruger bare sådan en dims til at fjerne kernehus med 🙂 Så er der et fint lille hul som kan fyldes med lækkert fyld. Jeg kommer bare fyldet i en frost pose og sprøjter det i. Jeg er så misundelig at du har fået netop de krus. Det var det første krus jeg købte i sin tid og det er revnet 🙁 og lige nu er der ikke udsigt til London shopping.

      Reply
      • Camilla (Himmelske kager)

        January 24, 2011 at 7:02 PM

        Tak søde. Jeg er så tændt på de cupcakes, at jeg nok laver dem til en fødselsdag her i weekenden. Sønnike bliver 10. Når jeg blogger om dem, så linker jeg selvfølgelig til din side som jeg har for vane at gøre med alle. Men foretrækker du, at jeg kun linker til din side eller er det ok med både link og opskriften på dansk? Det var sgu da ærgerligt med det krus. Du må se om der er tid og råd til en shoppetur snart og så lægge turen forbi Debenhamns 🙂 Hvis jeg kommer i den retning igen snart, skal jeg forsøge at få fat i et til dig.

      • Anonymous

        January 24, 2011 at 11:49 PM

        Det er helt fino med mig om du gør det ene eller det andet ang. link og opskrift. De er Så super lækre, glæd dig! Man skal bare holde lidt igen med marengs toppen så den ikke tager kontrol. Eneste minus med at udhule dem er at man skal lige passe lidt på når man spiser dem for fyldet løber nemt ud. De burde faktisk spises pænt med ske på det fineste stel 🙂 Suk… tror der går laaang tid før jeg kan komme på shoppetur huset æder alt. Super dejligt hvis du skulle komme forbi Debenhamns.

      • Camilla (Himmelske kager)

        January 29, 2011 at 6:34 AM

        Tusind tak Louise. Jeg er ikke så vild med alt for meget topping, så det passer mig fint at holde igen. Jeg vil gå i gang med at bage. Tak for hjælpen og god weekend.

    • Anonymous

      January 19, 2011 at 10:48 PM

      Jepper, du bruger bare sådan en dims til at fjerne kernehus med 🙂 Så er der et fint lille hul som kan fyldes med lækkert fyld. Jeg kommer bare fyldet i en frost pose og sprøjter det i. Jeg er så misundelig at du har fået netop de krus. Det var det første krus jeg købte i sin tid og det er revnet 🙁 og lige nu er der ikke udsigt til London shopping.

      Reply
  19. Dpotter

    January 18, 2011 at 1:36 PM

    love lemon curd, great with whipped cream too if you didnt have time to do a buttercream……

    Reply
  20. AyeletD

    January 18, 2011 at 12:57 PM

    Yummy, sounds great (I just love anything lemony).
    How do you fill a cupcake?

    Reply
    • Anonymous

      January 19, 2011 at 10:45 PM

      I use an apple core tool? That remove easy a bit of the cupcake center. I pipe the filling into the CC.

      Reply
  21. Andreadrkopp

    January 18, 2011 at 12:20 PM

    Hi Louise
    Was this cupcake filled ?
    Hum, I wish I could see pics of the filling !
    BRegards

    Reply
  22. Andreadrkopp

    January 18, 2011 at 12:20 PM

    Hi Louise
    Was this cupcake filled ?
    Hum, I wish I could see pics of the filling !
    BRegards

    Reply
    • Anonymous

      January 19, 2011 at 10:43 PM

      Yes, I had a lemon curd filling in it. I was trying to take some photos of the filling, before the swirls but the light outside was very bad that day. I will make sure to do it next time I bake them. I just use a tool that removes apple cores, easy.

      Reply
  23. Andovercookiemama

    January 18, 2011 at 12:15 PM

    Louise, these sound sooo delicious! I absolutely love anything lemon. My husband just landed in Denmark this morning for a business trip. I wish he could pop over to your place and steal one for me! (maybe??)

    Reply
    • Anonymous

      January 19, 2011 at 10:39 PM

      That’s fun. How long will he stay?

      Reply
  24. Tcvillegas

    January 18, 2011 at 2:18 AM

    I adore desserts with lemon and your idea is heavenly! I hope to be able to whip up a batch soon. Thanks for posting. I love your ideas!!! 🙂

    Reply
  25. Alessandra Zecchini

    January 18, 2011 at 1:08 AM

    This is interesting: I usually use or lemon or vanilla, I must try them together 🙂

    ciao
    A.

    Reply

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