Lemon Curd Filled Cupcakes

Ingredients:

Lemon Curd

1 jar of 11oz Elizabethan Pantry Lemon Curd

Cupcake Batter

3/4 cup superfine sugar

2/3 cup butter, softened

1-1/2 cups self-rising flour

3 large eggs

1 teaspoon vanilla extract

Buttercream Frosting

1/2 cup unsalted butter, softened

2 cups confectioner's sugar

2 tablespoons milk

1-1/2 teaspoons vanilla extract

Lemon zest and rosemary for garnish

Procedure

How to Make the Cupcakes

Preheat the oven to 350 degrees.

Grease a 12-cup muffin tin or line cups with paper liners.

Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy.

Add eggs one at a time, beating well after each egg until they are combined.

Beat in vanilla extract.

Add in flour until just mixed and no dry pockets remain.  Do not overmix.

Spoon batter into muffin tin or into cups until each cup is 3/4 full.

Bake in the preheated oven until the tops spring back when lightly pressed, about 18-20 minutes.

Cool the cupcakes in the tin briefly, before transferring the cupcakes from the tin to a wire rack to cool completely.

Once cooled, add the lemon curd to each cupcake by cutting a small hole in the tops of each cupcake, roughly 1/2" to 3/4" in diameter.  The hole should go down about halfway to the bottom of the cupcake.   

Spoon lemon curd into each hole until it comes to the top of the cupcake.  

How to Make the Frosting

After cleaning your electric mixer of the cake batter, use the mixer to cream butter until smooth and fluffy.

Gradually beat in the confectioner's sugar until fully incorporated.

Beat in the vanilla extract.

Beat in the milk, for about 3-4 minutes

Now, using a piping bag, frost each cupcake with the buttercream frosting, then top with lemon zest and a sprig of rosemary for garnish.

Substitutions

Feel free to use boxed cake mix and pre-made frosting to simplify the recipe!

You can make Key Lime Curd Cupcakes by substituting Elizabethan Pantry Key Lime Curd and garnishing with Lime Zest.