Vanilla Cupcakes with Lemon Curd and Raspberry Frosting

24 Mar

Cupcakes have been trendy for far too long.

Blasphemy, right? But trust me, any cupcake you make at home will be at least as good as the $5 gourmet cupcake you buy at a gourmet cupcake shop.

Look at these beauties:

Screen Shot 2013-03-27 at 1.19.25 PM

They may not look like much, but then you bite into the lemon curd center, with the fresh raspberry frosting, and trust me, you’ll be glad you didn’t just go to Sprinkles.

Vanilla Cupcakes

2 3/4 cups cake flour

1 2/3 cups sugar

1 tablespoon baking powder

12 tablespoons butter (salted)

4 large egg whites, plus one whole egg

1/2 cup greek yogurt

1/2 cup milk (1%, 2%, and whole all work fine)

1 tablespoon vanilla extract

1 1/2 teaspoons almond extract

Lemon Curd (adapted from Ina Garten’s recipe)

3 large lemons
1 1/2 cups sugar
1/4 pound butter (salted) at room temperature
4 large eggs
1/2 cup fresh squeezed lemon juice (3 to 4 lemons)

Raspberry Frosting

4 cups powdered sugar

1 cup (2 sticks) butter (salted or unsalted)

1 cup raspberries (rinsed off and dried)


First, make the lemon curd, since it will need to set before it can be used.

1) Zest the three lemons (a microplane will work best, but you can also use a carrot peeler).

2) Add sugar to the zest, then add the butter to the mixture. Add the eggs, one at a time, then add the lemon juice. Mix until combined.

3) Pour the mixture into a saucepan and cook over low heat until it reaches 170 degrees (about 12 minutes). Remove from heat, and refrigerate.

Next, make the cupcakes.

1) Preheat the oven to 350, and prepare two cupcake pans with cupcake liners.

2) Combine the cake flour, sugar, and baking powder in a stand mixer. Then, add butter and mix until fully incorporated.

3) Add the egg whites, one at a time, and scrape down the bowl after each addition. Then, add the whole egg, and beat well.

4) In a separate, small bowl, add the greek yogurt, milk, vanilla, and almond extracts. Add this mixture to the batter, and mix until fluffy.

5) Pour batter into the cupcake pans, and bake 18-20 minutes. They’ll be done when a toothpick inserted in the center of a cupcake comes out clean.

6) Put cupcakes on a wire rack to cool while you make the frosting.

Now it’s frosting time.

1) In a food processor, mash the raspberries. Be careful not to overdo it – this shouldn’t take more than 20 seconds.

2) Using a fine sieve, strain out all the seeds.

3) In a stand mixer, combine the butter, powdered sugar, and raspberry mash. Beat until fluffy. If needed, you can add a little bit of milk to get the frosting to the desired consistency.

Build your cupcakes

1) Once the cupcakes are cool, use a cupcake corer (or a knife) to carve out a small space in the top of each cupcake. Be sure to hold onto the piece of cupcake you remove.

2) Fill the space with the (now cool) lemon curd.

3) Replace the piece of cupcake that you previously removed, and frost the top of the cupcake. Enjoy!


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