Lemon vanilla cupcake

By
Cake Journal Team
37

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

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37 COMMENTS

  1. 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.

  4. 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.

    • 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

  7. 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.

  12. 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 🙂

  18. 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.

    • 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.

      • 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.

      • 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.

      • 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.

    • 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.

    • 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.

  23. 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??)

  24. 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!!! 🙂

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