Lemon Curd Cupcake

Lemon Curd Cupcake

Course Cupcake
Cuisine International


Lemon Curd:

  • 1/2 cup fresh lemon juice (from 2 medium lemons)
  • 1 1/2 tablespoons fresh lemon zest
  • 2/3 cup sugar
  • 4 pieces egg yolk
  • 2 pieces whole egg
  • 1/4 teaspoon salt
  • 3/4 cup butter


  • 1 cup MAYA Cake Flour
  • 1/2 cup MAYA All-Purpose Flour
  • 1/2 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 1 cup sugar
  • 2 pieces eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest


  • 1/2 cup egg whites
  • 1 cup sugar
  • 1/4 cup water


For Lemon Curd:

  • Whisk together lemon juice, zest, sugar, yolk, whole eggs and salt in a heavy saucepan.
  • Stir in butter and cook over moderately low heat, whisking frequently until mixture is thickened and just reaches a boil about 6 minutes.
  • Transfer lemon curd to a bowl and chill its surface covered with plastic wrap until cold at least 1 hour.

For Cupcake:

  • Prepare Cupcakes: Preheat oven to 350°F/177°C. Grease and line the muffin tins with cupcake liners.
  • Sift together in a bowl cake flour, all-purpose flour, baking powder and salt. Set aside.
  • Cream butter and sugar until light and fluffy. Add eggs to the mixture. Alternately add dry ingredients with milk and vanilla.
  • Scoop into cupcake liners and bake for 20 to 25 minutes or until done.

For Icing:

  • Make a syrup out of sugar and water until it spins a thread (about 5 minutes boiling).
  • Beat egg whites until soft peaks form. Pour in syrup gradually.
  • Beat until slightly cooled. Assembly: Using a melon baller, scoop the middle of the vanilla cupcake and pipe in lemon curd. Using a star tip pipe icing on top of the cupcake. Serve.
  • Optional: Lightly torch the top portion of the icing and top it up with lemon glaze.

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