Meyer Lemon Cupcakes

8 Feb

I promised you a yummy dessert recipe yesterday. So, here it is!

I love lemon, anything that has REAL lemon in it (not that fake stuff) is the bomb.com in my opinion. I love lemon desserts in the spring and summer especially, when you’d rather have something fresh and bright tasting rather than something super decadent and rich. Even though it is not quite springtime, I have been craving something like this for the past few weeks. It made me feel like it was summer time, until 4 seconds later when I remembered that is rained here non stop from September up until like 2 days ago.

I’ve already showed you that I love playing around with cupcake flavors and what better way to showcase delicious and sweet Meyer lemons!

If you’ve never tried a Meyer lemon, you must try one ASAP. It’s very important that you do because if you don’t, well then you’re just missing out on something delicious. They are much sweeter than a regular lemon and are delicious if you substitute them for regular lemons in your favorite lemon dessert. Just make sure that you use a little less sugar as they are fairly sweet on their own.

These cupcakes are a little more involved than a regular cupcake just because of the lemon curd filling, but trust me, they’re worth the extra time and effort.

Ignore my freaky hand. Why do hands look so weird in food photos?

Yum.

Modified from my Fluffy Vanilla Cupcake recipe.

Meyer Lemon Cupcakes:
Makes 12 cupcakes

for the cupcakes:
1/2 cup room temperature Butter
2/3 cup Sugar
3 Eggs
1 tsp Vanilla Extract
Zest of one Meyer lemon
1 1/2 cup Flour
1 1/2 tsp Baking Powder
1/4 tsp Salt
1/4 cup Milk
2 tbsp Meyer lemon juice

for the Lemon Curd:

Zest and Juice of 3 Meyer lemons
1/2 cup sugar
2 large eggs
1/2 cup unsalted butter

for the frosting:
1 cup (two sticks) butter at room temperature
2 tbsp Meyer lemon juice
2 cups powdered sugar
1 tsp Vanilla
1/4 cup milk

for the cupcakes:

Preheat the oven to 350 degrees and line a muffin tin with 12 muffin cups.

Cream the butter in the bowl of an electric mixer until light, gradually add the sugar and beat until fluffy. Add the eggs, one at a time and then the vanilla and lemon zest. Beat until combined.

In a separate bowl, sift together the flour, baking powder and salt.

In a measuring cup, mix together the milk and lemon juice, set aside for 3-5 minutes.

With the mixture on low, alternate adding the flour mixture and the milk/lemon mixture. Mix until just combined.

Divide the batter between the prepared liners and bake the cupcakes for 16-18 minutes until a toothpick inserted comes out clean. Remove to cool on a wire rack to cool completely.

for the Lemon Curd:

In a double boiler or metal bowl over a pot of simmering water, whisk together the lemon zest, juice, sugar and eggs. Add the butter and heat until melted, whisking constantly.  Cook until thickened and thermometer reads 160 degrees. Remove and cover with plastic wrap and refrigerate until completely cooled.

for the frosting:

Cream the butter in the bowl of an electric mixer until fluffy. Add the lemon juice and mix until combined. On medium speed using the whisk attachment, alternate adding the sugar and cream until all is incorporated. Add the vanilla and turn the mixer to high. Mix for 2-3 minutes until light and fluffy.

to assemble the cupcakes:

Make sure the cupcakes are completely cooled. Using a small serrated knife cut out about 3/4 inch round piece of cake from the center of the cupcake. Using the knife, dig out the cake from the hole that you cut, making sure to leave about an inch of cake at the bottom (aka don’t dig all the way through.)

With a small spoon, scoop about a teaspoon of the lemon curd at a time, into the holes in the cupcakes until filled. Repeat with all the cupcakes. Once filled, frost the cupcakes using a knife or piping bag.
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5 Responses to “Meyer Lemon Cupcakes”

  1. Suz February 8, 2012 at 6:34 pm #

    Yummy-Lemon is my fav too :)

  2. carley February 8, 2012 at 11:58 pm #

    omg!!! i want this right now

  3. Rebecca February 9, 2012 at 5:01 pm #

    These cupcakes look amazing! My father LOVES anything lemon, and it is his birthday next week. I'd love to make these for him. Two questions: (1) If I cannot find a Meyer lemon (which I had never heard of previously) how do I change the recipe for regular lemons? (2) Any idea how to make this recipe diabetic-friendly? I figure I could substitute the sugar with something like Splenda, but if you have already tested a modified recipe out, I'd love to know. Thank you!

  4. Miss Delish February 9, 2012 at 5:12 pm #

    Thank you Rebecca! You can definitely use regular lemons, just make sure to use 3/4 cup of sugar in the Lemon Curd or it will be too tart. As far as substituting Splenda goes, I actually don't use sweeteners very often so I am not totally sure. However I did find some info on Splenda's website: http://www.splenda.com/cooking-baking/conversion-charts

    Thanks!

  5. Deborah Vogts February 10, 2012 at 3:27 pm #

    These look really good! Thanks for sharing. :)

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