The Story:
One of my professors loves to bake and cook. He knows how into sweets I am, so he gave me a container of lemon curd. That was my first encounter with lemon curd. I went home, grabbed a spoon, and ate it all. It was the most heavenly, zesty thing I had ever eaten.
The next time he gave me some lemon curd, my professor told me I had to use it in a cupcake. He gave me three containers, so I at one with a spoon and used the other two to fill these Spring cupcakes.
Ingredients
Vanilla Cake:
1 box white cake mix
1/4 cup oil
4 egg whites
3/4 cup buttermilk
3/4 cup sour cream
1 vanilla bean (or 1 tablespoon vanilla extract)
Lemon Curd Filling:
3 eggs
1 cup sugar
1/2 cup fresh lemon juice
1/4 cup butter, melted
1 tablespoon lemon zest
Blueberry Buttercream:
1 cup butter, softened
2 tablespoons mashed blueberries
4-5 cups powdered sugar
Directions
1. Preheat over to 350 degrees and line pans with cupcake liners.
2. Sift cake mix into a small bowl to remove any lumps and set aside.
3. In a large bowl, gently whisk oil, egg whites, buttermilk and sour cream together.
4. Split your vanilla bean the long way and use the tip of your knife to scrape out the inside. Add this to your wet ingredients and stir in. (Or simply add your vanilla extract.)
5. Stir in cake mix until fully incorporated.
6. Fill cupcake liners 3/4 full and bake for 15-20 minutes, or until and inserted knife comes out clean.
7. Lemon Curd: Using a double boiler (or a make shift one), whisk eggs and sugar together. Add lemon juice, butter and lemon zest and stir constantly over medium heat for about 15 minutes. The mixture should coat the back of a spoon. Let cool.
8. Blueberry Buttercream: Beat butter for 2 minutes and scrape down bowl. Add mashed blueberries (strain your berries if you plan on using a star piping to, you don't want it to get clogged!). Slowly add powdered sugar until you reach your desired consistency. Depending on your berries, the buttercream might not be a very rich color, add a little food dye to fix that.
9. Once your cupcakes have cooled, use a knife to cut a little cone out of the top of each cupcake. Fill the holes with your cooled lemon curd and top with your buttercream.
Copyright © YourCupofCake
Omg these cupcakes are BEAUTIFUL! So pretty. Well done
These look amazing! I found your site on pinterest and I absolutely love it! I don’t do much baking but I can’t wait to try these recipes for a special occasion. I had a question for you. When you call for cake mix, what type are you using? Could I just use boxed betty crocker cake mix from the grocery store and add all the other ingredients to it? Thanks
I like Pillsbury Cake Mixes the best. So just buy that and then add everything else in the recipe to it
these look absolutely delicious and perfect for summer. thanks for sharing another great recipe with us!
xoamy
http://www.cupcakesncouture.com
So did you end up making the lemon curd so you eat the other two jars?
I’m curious whether you had to strain the curd. I have a lemon curd recipe that’s a bit different and I have to strain it. I love that yours is a simpler one! Thank you!
This curd was not strained, if your eggs done cook smooth, then you may need to strain it.
I love all things blueberry and lemon…. ALL things, I tell ya! These cupcakes look absolutely AMAZING! Great job
Oh, BTW… where did you get those pretty chocolate brown cupcake liners?
They are grease proof liners, you can get them a lot is different places, but I got mine at thebakerskitchen.net
For some reason, whenever I put berries into the buttercream I can never get a good consistancy. It always turns out a little runny, then I add more sugar and it’s too sweet. Any suggestions?
I know the frustration. I will sometimes you flavored gelatin in my frostings, just a few teaspoons does the trick. But recently I started using freeze dried fruit
to finely crush it and then add it, its fabulous.
Wow these look fantastic! I’ve been thinking about trying to make lemon curd, so will be making these with it as soon as I do!
those look so delicious! i love how the colors work together! Lizzy Mae, could I just use store-bought lemon curd instead of making my own? if so, how many ounces do you think I would need? thanks!
A small jar, about 8-10 ounces should be fine
These are wonderful! All the different flavors coming together is fantastic! Great idea! Thanks so much for sharing these and all the other cupcakes. I want to make them ALL!
I made these last week and I just wanted to tell you they were delicious!!! Probably my new favorite cupcake recipe of all time. Thank you!
I made these wonderful cupcakes for a wedding shower yesterday. I used the icing from Blueberry lemon poppyseed cupcakes to get more purple color. Wow, they looked and tasted very good!! Everyone one there loved them and I got lots of complements. Thanks for great recipe!
Wow- these look great and the pictures are beautiful! What lens did you use?
50 mm lens, check out my ABOUT page to know the specifics!
Hey Lizzy,
I was wondering where did you get all those fancy cupcake liners. I got mines at local Walmart but they are petty expensive.
I get my dark brown liners in bulk from thebakerskitchen.net
oh my God…so yummy…:P