Lemon, Lime & Grapefruit Curd Filled Cupcakes with Cream Cheese Frosting48

Posted by chockylit in Cheese,Citrus (Monday January 9, 2006 at 9:14 pm)

I don’t know about you, but I ate lots of chocolate over the holidays. I felt like a break and decided to make a trio of citrus curds to stuff into some basic vanilla cupcakes. I topped them with a simple cream cheese frosting and a little zest for decoration. Simple, fresh, and delicious.

I used some existing recipes this time around… Magnolia’s Traditional Vanilla Birthday Cake recipe (adjusted to use all-purpose flour only) and Martha Stewart’s lemon curd recipe. I have used both of these, on numerous occasions, with great results. I have reprinted them as I have altered them slightly and I provide some tips along the way.

Cupcakes from The Magnolia Bakery Cookbook
24 regular cupcakes / 350 degree oven

1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs, room temperature
2-3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1 cup milk
1 teaspoon vanilla

1. Beat butter on high until soft, about 30 seconds.
2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beat for 30 seconds between each.
4. Whisk together flour, baking powder, and baking soda in a bowl.
5. Measure out milk and vanilla together.
6. Add about a fourth of the flour to the butter/sugar mixture and beat to combine.
7. Add about one third the milk/vanilla mixture and beat until combined.
8. Repeat above, alternating flour and milk and ending with the flour mixture.
9. Scoop into cupcake papers about half to three-quarters full (depending on whether you want flat or domed cupcakes).
10. Bake for 22-25 minutes until a cake tester comes out clean.

Tip: It is important that the butter is at room temperature and beat well. Otherwise you might get butter chunks which sort of melt into little pools and make the cupcakes come out funny-looking. Not a huge deal, but I thought I’d mention it.


cupcakes ready for baking

Citrus Curd from MarthaStewart.com

4 large egg yolks
2/3 cup sugar
5 tablespoons freshly squeezed citrus juice, strained
5 tablespoons unsalted butter, cut into small pieces
7 tablespoons heavy cream
2 teaspoons powdered sugar

1. Whisk together egg yolks, sugar, and citrus juice in a small, heavy-bottomed saucepan. Cook over low heat, stirring constantly, until mixture coats the back of a spoon, about 4 minutes.
2. Transfer to a small bowl. Stir in butter, piece by piece. Cover with plastic wrap, and cool in the refrigerator.
3. Whip together cream and powdered sugar until stiff peaks form.
4. Fold cream into the chilled curd.

Tip: The above recipe makes enough curd for over a teaspoon of filling for 24 cupcakes. I made 6 egg yolks worth so that I could get three batches for the three flavors. I ended up with extra, but those who wandered into the kitchen didn’t mind having something to dip the cupcake guts into.

Cream Cheese Frosting

12 ounces or 1-1/2 packages of Philly cream cheese
1/2 stick butter
4 cups sifted powdered sugar
1 teaspoon vanilla

1. Bring cheese and butter to room temperature by letting it sit out for 1 or 2 hours
2. Sift powdered sugar into a bowl or onto parchment
3. Beat butter and cheese at medium speed until creamy
4. Add half of the sugar and the vanilla. Beat until combined
5. Gradually add remaining sugar (more if you have to) until you get to the consistency and sweetness you like


cupcakes ready for filling

Assemble
1. Using a small pairing knife, cut off the top of the cupcake in the shape of a cone. Flip the top over and cut off the cone.
2. Fill the cavity with a teaspoon or so of curd.
3. Replace top.
4. Frost with frosting.
5. Decorate as you wish. I topped the cupcakes with zest.

48 comments for Lemon, Lime & Grapefruit Curd Filled Cupcakes with Cream Cheese Frosting »

  1. What a fun blog – and thanks for all the recipes!

    If you haven’t yet, stop by Verite Coffee/Cupcake Royale in Seattle if you are in town – it is even better than Magnolia.

    Comment by srcastic — January 9, 2006 @ 9:25 pm

  2. Oh my lord… those look so yummy. And as someone who isn’t a huge chocolate fan, I can really appreciate these. Thanks so much for sharing the recipe.

    Comment by Chubby Hubby — January 10, 2006 @ 6:43 am

  3. Those look incredible. Newer-bie question that might make you laugh: why take the tops off for filling instead of using a pastry bag to poke a hole in the top and insert filling that way?

    Comment by Julie — January 10, 2006 @ 7:58 am

  4. hey, julie. completely valid question. i find that the pastry bag method works great for a more airy cupcake. this particular recipe is fairly dense and i am thinking that it would be difficult to displace much cake with the curd by forcing it in. I wanted to be sure to have a good amount of curd in there hense why I cut the tops of.

    srcastic – i want to try Cupcake Royale and any other cupcake spots in Seattle if i ever get back up there.

    chubby hubby – thanks! appreciate the compliment.

    Comment by chockylit — January 10, 2006 @ 8:27 am

  5. will you be making boston terrier cupcakes anytime soon?

    btw, great pics.

    Comment by Anonymous — January 10, 2006 @ 10:26 am

  6. You are a stinkin’ genius!

    Comment by mariko — January 10, 2006 @ 12:07 pm

  7. How lovely they look. Thanks for sharing the recipe with us.

    Comment by valentina — January 10, 2006 @ 2:20 pm

  8. So, I had the great pleasure to eat and enjoy these cupcakes. As great as they look, they tasted better. I had the lemon and the Lime. The grapefruit were gone from my desk by the time I got back from a meeting.
    Sandi

    Comment by Sandi — January 10, 2006 @ 5:32 pm

  9. Stunning as usual!

    Comment by Ivonne — January 10, 2006 @ 8:09 pm

  10. wow, the cupcakes look good as usual. just a question, did you add some sort of coloring to the frosting? the last picture seem to show slightly greenish, pinkish and yellowish tinges. if so, what do you use for the coloring?

    thanks!

    Comment by galinusa — January 10, 2006 @ 9:26 pm

  11. hey, galinusa… i did tint the frosting slightly so it would be color coded for each flavor. I use this brand of gel food coloring, Americolor.

    Comment by chockylit — January 11, 2006 @ 8:11 am

  12. lol – I want to see some Boston Terrier cupcakes now! :) Or how about Boston Terrier friendly cupcakes at least? :D

    Comment by Alicat — January 11, 2006 @ 4:05 pm

  13. I love you r cupcakes. The eye candy isn’t bad either! If I may ask, are you using a 2 oz souffle cup for these?

    Comment by chronicler — January 12, 2006 @ 8:18 am

  14. actually, chronicler, they are 3.25 ounce souffle (or paper portion) cups (as they are also so glamorously known as). i scoop about the same amount of batter into these as regular cupcake papers, maybe slightly more. i use 1 ounce for mini-cupcakes.

    Comment by chockylit — January 12, 2006 @ 8:23 am

  15. These look incredible. I wanted to let you know that I made your horchata cupcakes recipe with some modifictions and they came out super tasty. Rice Dream horchata worked well as a subsistute for homemade. Thanks for the fabulous recipes.

    Comment by amy — January 13, 2006 @ 3:59 pm

  16. How did you get the frosting so smooth? and shaped so well?
    Also, is there an advantage to using souffle cups over regular cupcake papers?

    Comment by AquaNetRocker — January 13, 2006 @ 4:48 pm

  17. Amy, I am so glad that the horchata inspired you. I need to get back to my drink themed cupcakes. I miss those experiments…

    Hey, AquaNetRocker… That’s a good question (about the smoothness). Over the years of having truly messed things up continuously (and still doing so on frequent occasion), I have found it important to bring everything to room temperature (the butter, cream cheese) before getting started. I also can’t stress enough the importance of sifting the powdered sugar, as much of a pain as it can be. That’s about all I can think of. I use no special ingredients, techniques, or equipment (I am baking out of my home kitchen) so I doubt that any of that could be the cause.

    As far as the soufflĂ© cups go… in reality they are somewhat worse than regular cupcake papers in that they are hard for the eater to tear, but I find them aesthetically pleasing and able to hold shape better. This allows me to make a somewhat looser or more moist cake without it falling on itself.

    Comment by chockylit — January 13, 2006 @ 6:16 pm

  18. i love your blog and always look forward to new recipes and pics. Oh yum yum….we don’t have such adventurous flavours in cup cakes in England. Have you thought about publishing a book?? your recipies and photo’s are more than good enough….my favourites are hummingbird ones with lashings of cream cheese frosting…i make them for everyone they are very popular and a new taste experience for us Island Monkeys.

    Thanks Jane

    Comment by jane — January 15, 2006 @ 1:54 pm

  19. do you think orange juice would work as well, or would you need a different amount of juice, as its probably not as strong as the others

    mmm… these look incredible, I cant wait to try them!

    Comment by Addie — January 16, 2006 @ 1:58 pm

  20. Incredible! May I ask if you own a bakery or anything of the sort? I have been passionate about baking since a young age and am trying to figure out how to get involved in SF/Bay area baking and pastry industry, and would love any insight you may have!

    Thanks :]
    mollie
    visivo@mac.com

    Comment by visivo — January 16, 2006 @ 7:27 pm

  21. hey, visivo. I actually don’t own a bakeshop. I have toyed with the idea in the past, but have a demanding and satisfying full time job. I also found when I did bake for money that it took a lot of the joy out of it :( Maybe I will change my mind some day.

    I should mention that I “got started” with a website, cupcakebakery.com which I started up like 4 years ago. I got a handful of orders through the site (people searching and stumbling upon it)… enough to get some experience and know that it stressed me out! So, maybe try that and see if it works for you. Good luck with your pursuits!

    Comment by chockylit — January 17, 2006 @ 4:16 pm

  22. Thanks for the response. :) I definitely see potential high-stress levels in trying to start a bakeshop of my own. Looking into CCA for the baking program, too. Hopefully it’s worth the money.

    I love your blog — your recipes are innovative and inspiring, not to mention beautiful!

    Comment by visivo — January 17, 2006 @ 6:17 pm

  23. oooooo looks scrummy! Will definitely try these out! I love the papercups too. Can I get them online? TY Lisa

    Comment by Lisa — January 20, 2006 @ 3:01 pm

  24. I got them here. I finally remembered where I got just a sleeve… most places only sell them by the case of 5000! I got the Pleated Portion Paper Cup, 3.25 oz which are the only ones sold by the sleeve.

    Comment by chockylit — January 20, 2006 @ 3:56 pm

  25. Hi, how fun to find another SF blogger! Your cupcakes are so adorable and perfectly finished! I have a question for you: I was thinking of using those bundt-style pans that make individual cakes in the shape of flowers, hearts, etc. and filling them like cupcakes. But since the tops are shaped I can’t cut them off to fill them that way. I thought of poking a bag through the bottom to fill them but there would a hole – maybe I could cover that up somehow. Any suggestions? thanks so much!

    Comment by Anita — January 24, 2006 @ 10:05 am

  26. Hi chockylit! I just found your site while looking for a recipe for coconut cupcakes because I wanted to fill them with lemon curd! I love it! Your recipes are so adventurous and inspiring. I also tried to copy the way your frosting looks – but mine didn’t come out nearly as pretty. Thanks for the help!

    Comment by michelle — January 24, 2006 @ 3:44 pm

  27. Hey, Anita – I haven’t ever used those pans before. I think through the bottom sounds reasonable. If the hole is small enough you shouldn’t have to cover it…

    Michelle, could be the size of the tip. The normal pastry bags that they sell around are too small and the tips are too small to get that look. I have a monster one I purchased at Andronico’s in SF… The one I have is from Kaiser bakeware, and I think this it.. Looks the same as the one I have, but they don’t mention the size… The very large tip makes it much easier to pipe a swirl…

    By the way, for those looking for the paper portion cups, I found a baking site that also sells them and in much smaller quantities! Too bad I already bought 2000 of them from the other place :)

    Scroll down to “Nut & Party Cups”

    Comment by chockylit — January 24, 2006 @ 6:08 pm

  28. Thanks!

    Comment by michelle — January 26, 2006 @ 12:17 pm

  29. Hi Chockylit. I just made these cupcakes yesterday and there’s only one left now =).

    My frosting was really soft though and a tad runny. I stuck it in the fridge after I made to see if it will thicken up a little. Any tips? (I put the butter/cream cheese in the microwave defrost for one minute bcuz I didn’t leave it out long enough…wonder if that made it too soft?)

    What’s the reason for using All-purpose flour only rather than the All-purpose/Self-rising combo from the Magnolia recipe?

    Thanks for sharing!

    Comment by m-ee — February 4, 2006 @ 1:19 pm

  30. hey, m-ee, yeah i find defrosting the microwave, even briefly, can do some irreversible damage. (i have done the same thing myself.) I definitely don’t recommend it. that being said, if the frosting is runny, keep adding confectioner’s sugar until its thick again. it may get a bit sweet, but… its a balance act.

    as far as the flours go, i simply don’t want to have to buy self-rising and all-purpose. i don’t have enough space for containers for it all. so, i use all-purpose and add the baking soda/baking powder.

    Comment by chockylit — February 4, 2006 @ 8:53 pm

  31. ok which colors did you use for the food coloring? I don’t trust myself to pick the right one :)
    When are you going to post more cupcakes? I’m dying!!

    Comment by Anonymous — March 11, 2006 @ 1:57 pm

  32. Wow, those look amazzzzing. How difficult was it to eat them out of the souffles?

    Comment by Jordyn — March 14, 2006 @ 9:14 am

  33. Shoot, I have to look at what food colors I use. Basic ones from Americolor, but in this recipe, I used very little.

    Jordyn, The souffle cups are a tiny bit of a pain (my friends and family have become quite good at ripping them apart however), but they look great and make it easier to bake a bunch (can fit like 24 on a sheet pan) and transport.

    Comment by chockylit — March 14, 2006 @ 9:26 am

  34. I just tried this cupcake (mini-size) with lemons from my yard. It was so amazing! Like little bursts of spring flavor in your mouth. Thank you! I will be making them for my brother’s wedding reception.

    Also, I think I’ll be trying your devil’s food with chocolate buttercream frosting for my mother-in-law’s birthday soon. I’ve a quick question about it. She’s turning 65. I’m thinking of home-making little “65”s with white chocolate (piping it out onto wax paper and cooling it before putting them on the cupcakes). Have you ever tried anything like this — and would you suggest any flavor other than white chocolate that would be visible on the cupcakes so as not to go too far outside the richness of dark chocolate?

    Thank you!

    Comment by the food therapist — April 18, 2006 @ 11:28 am

  35. long time lurker here :) hello!

    i love your cupcake blog but sometimes i avoid it on purpose because it gets me craving and i start to make cupcakes and i end up with more than a dozen and there’s only two of us in the house and, well, before i know it, i’ve gained another 4 pounds :P lol!

    i was just wondering… how do you cut your cupcakes for filling? i mean, what knife do you use to get that lovely conical shape? i’ve never made filled cupcakes before :)

    here’s to the next 4 pounds! :D lol!

    cheers!

    Comment by darra — April 28, 2006 @ 12:05 am

  36. Hi Chockylit, I made my first batch of lemon curd cupcakes since I discovered your site last week. The cupcakes are amazing!! I did change the curd recipe to one that I normally use with only lemon juice and eggs (the frosting is already a lot of diary and butter for me). Thank you so much!!

    Comment by Susanna Campitelli — June 10, 2006 @ 9:41 am

  37. i’m in the process of baking these right now :) just noticed that you didn’t mention salt in the actual steps, but i assumed it’s supposed to be sifted with the flour and baking soda and powder. thanks for the fantastic recipes!

    Comment by rebecca — June 24, 2006 @ 11:05 pm

  38. Hiya, just made these for my mum’s birthday – ta! They look great, and I finally got myself one of those wide tip pipy thingamajigs. :D

    Comment by a girl like me — July 11, 2006 @ 10:26 pm

  39. This was a fun recipe! I just posted my results! Can’t wait to use the leftover curd too!
    http://vanillagarlic.blogspot.com/2006/11/ad-meyer-ing-cupcakes.html

    Comment by Garrett — November 16, 2006 @ 7:18 pm

  40. These are like wedding cake–dense and bland. I had very positive responses and a few negative ones. I guess you either love it or hate it. The curd is tricky! I’ve made Martha’s lemon curd before, but back then I used her recipe from the “Martha Stewart Living Cookbook” (colletion of 1,200 recipes)and had much better luck with consistency. This was runnier for some reason, but I used it anyway. I think it might be more difficult when using such a small amount of whipping cream (?) But I am not a pro, so I don’t know all the tricks. I know I over-beat it, but again–it was hard to gauge such a small amount. I’d let people know this, or possibly reccomend making a bigger batch and storing some of it. Is there any way to get the cake sweeter? Thanks for all the beautiful photos and inspiration!

    Comment by Susan — January 17, 2007 @ 7:46 am

  41. Hi Chockylit. I have 2 questions regarding your recipes. Sometimes you use backing soda and backing powder – what is the difference? I find it easier to find/buy backing powder rather than soda.
    Second: What do you mean with vanilla? Do you mean liquid vanilla aroma, the dried pot (beans) or sugar vanilla (e.g. http://www.oetker.ca/cgi-bin/WebObjects/oetker.woa/wa/page?focus=US&option=prd_920&destination=page_36)?

    Comment by Natascha — January 21, 2007 @ 3:44 am

  42. Chockylit,
    I just graduated from college and realized that I no longer wanted to persue what I had gone to college for. I thought about starting a baking company but found that trying to get someing perfect/ sell-able every time was more stressful than fun so I decided against that as well. But, I LOVE baking and your website has inspired me to do more cupcakes (I had been sticking to cakes and cookies and some pastries). So, I tried these but the curd did not work out for me. I went over the recipe several times and I believe I did everything right (except I only let the whipped cream come to a soft peak stage). I don’t think my problem was the cream, I think it was the fruit part. It was very liquidy. I didn’t end up putting it in the cupcakes because it would’ve just soaked into the cake. I even let it chill overnight but it just continued to be far too liquidy. Any suggestions on what I did wrong? Please let me know, the flavors were great and I’d love to use the lime one especially.

    Thanks for all the inspiration!! These are beautiful.

    –kat

    Comment by Kat — February 12, 2007 @ 12:31 pm

  43. These cupcakes look spectacular!
    Just a quick question- how and for how long should I store these cupcakes if I make them?

    Comment by escaru — October 6, 2007 @ 2:44 pm

  44. I found this incredible website. You are amazing and so creative, adding spices to the cupcakes. I love this, please allow me to put a link back to my website and blog.
    Thank you!
    http://www.cakesbymom.com

    Comment by Cakes by Laura — December 13, 2007 @ 10:55 pm

  45. I just made a batch of these yesterday. They are outrageously good and are nearly gone. Thanks for sharing the recipe!!!

    Comment by Dahlia — May 25, 2008 @ 2:33 pm

  46. Hi,
    I’m a student taking culinary, thanks for sharing your recipe. I am going to try it!

    Comment by vegan cakes — October 21, 2010 @ 8:23 am

  47. I’m sooo glad i came across your site…i’ve been obsessed with reading your blog and comments for two days now…i’m going to try the lemon one for a mom’s club event…i wanted to find something to use my limoncello liquer so we could get a lil kick, is there a way to put the alcohol into the frosting or the curd by exchanging another liquid, don’t want to chance it by guessing…thanks in advance,

    Comment by Elaine S — March 11, 2011 @ 9:57 pm

  48. What was the exact quantities you used to make the 3 seperate curds?
    Thwy look amazing :)

    Comment by Hannah — July 27, 2011 @ 10:25 am

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