I like lemon butter cream frosting. So I included the directions for buttercream frosting in addition to Stephanie’s whipped cream frosting. These cupcakes are best eaten the same day with the whipped cream frosting. I like to make my cupcakes the day before I need them. So I use buttercream frosting instead. Both will turn out great depending on your preference.
Watch Stephanie Jaworski Make These Delicious Unique Lemon Curd Whipped Topping Vanilla Cupcakes
Unique Lemon Curd Whipped Topping Vanilla Cupcake Recipe
Servings: 24 cupcakes (Note: I doubled the recipe)
Vanilla Cupcake Ingredients:
3 cups (390 grams) all-purpose flour
2 cup (400 grams) granulated white sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup (227 grams) unsalted butter (room temp)
4 large eggs (room temp)
3 teaspoons pure vanilla extract
1 cup (240 ml) sour cream or plain yogurt (room temp)
Lemon Curd Ingredients:
6 large whole eggs
2/3 cup (160 ml) freshly squeezed lemon juice (4-6 lemons)
2 tablespoons (8 grams) finely shredded lemon zest
1 1/2 cups (300 grams) granulated white sugar
8 tablespoons (110 grams) unsalted butter, cut into pieces (room temp)
Option: May purchase your favorite store brought lemon curd instead of making from scratch. Around 2 cups of lemon curd (480 ml).
Lemon Flavored Whipped Cream Ingredients:
2 cups (480 ml) cold heavy whipping cream
2 tablespoons (30 grams) granulated white sugar
4-6 tablespoons cold lemon curd
Optional (If you prefer buttercream to whipped cream frosting): Buttercream Lemon Flavored Frosting Ingredients:
2 cups (448 grams) of unsalted butter, (room temp)
1 teaspoon pure vanilla extract
1 tablespoon lemon flavoring
1/3 cup cold water (may need more)
2 pounds of powdered sugar (confectioner’s sugar)
Vanilla Cupcakes Directions:
Preheat oven to 350 degrees F (180 degrees C). Line cupcake pans with liners; set aside.
In a bowl, whisk together flour, sugar, baking powder, and salt until combined. Cream butter, eggs, vanilla extract, and sour cream (or yogurt) until light and fluffy in a separate mixing bowl.
Mix together dry and wet ingredients alternatively on medium speed til batter smooth and satiny. Scrape down the sides of the bowl as needed.
Fill each liner about 3/4 full. Bake for about 20 – 25 minutes or until lightly browned/or a toothpick inserted into a cupcake comes out clean. Let cool completely on wire rack.
Once cupcakes cooled, use a knife, melon baller, or small spoon to make a small hole into the center of your cupcake. Fill hole with lemon curd.
Lemon Curd Directions:
Place a stainless steel bowl over simmering water in a saucepan.
Whisk the eggs, sugar, and lemon juice until blended. Stir constantly (prevents curdling) for approx. 10 minutes until the mixture is thick (160 degrees F or 71 degrees C).
Remove from heat. Pour thru a fine strainer to remove lumps.
Place small cut pieces of butter into mixture. Whisk until butter melts.
Add lemon zest. Let cool. Curd will continue to thicken as it cools. Cover quickly preventing a skin to form on top. Refrigerate overnight or until cold. May be made up to a week in advance.
Lemon Flavored Whipped Cream Directions:
Chill bowl and wire whisk in freezer (approx. 15-30 minutes).
Beat cold heavy whipping cream and sugar in the cold bowl until soft peaks form.
Mix in cold lemon curd until stiff peaks form.
Frost the cupcakes as desired with a knife or piping tip.
Store in covered container in refrigerator for a few days. Let warm to room temperature before serving.
Optional: Buttercream Lemon Flavored Frosting Directions:
Mix butter until light and creamy (approx. 3 minutes). Add flavoring and water until combined.
Gradually add powdered sugar while mixing. May need to add more water if needed, depending on consistency.
Mix for a few minutes.
Frost cupcakes after filling with lemon curd.
Adapted from Joy of Baking.
Special Thanks to Stephanie Jaworski For Video Posting & Image Screenshot.