Mini Lemon Curd Cupcakes with Cream Cheese Frosting

It's Spring! What better way to celebrate than with little mini lemon cupcakes filled with lemon curd and topped with a cream cheese frosting? I love making mini cupcakes for two main reasons: one, they're so cute; and two, people love to eat them. They are so tiny, that eating one doesn't seem like a big deal. I love making a variety of mini's so everyone can try a few without raising their glucose to dangerous levels.

This recipe is one of my staples: the cake is nice and light, with not-overwhelming lemon flavor from lemon zest. The cream cheese frosting adds a nice tangy contrast to the sweet lemon, and the rich home-made lemon curd is a nice surprise buried in the middle. Lemon curd is easy to find in most stores if you don't want to bother with that step (look near the jams and honey). I sprinkled this batch with some lemon-flavored coarse sugar I found at a local spice shop. I've also used little curls of candied lemon peel which looks cool.


RECIPE:
Mini Lemon Curd Cupcakes with Cream Cheese Frosting
makes 48 mini cupcakes

INGREDIENTS:
Lemon Curd (make in advance):
1/4 cup freshly squeezed lemon juice
2 large eggs
1 large egg yolks
3/4 cup sugar
3 oz (3/4 sticks) butter, room temperature - cut into tablespoon-sized pieces
1 teaspoons finely grated lemon zest (optional)

Cupcake Batter:
1.5 cups cake flour (not self-rising)
3/4 cups all-purpose flour
1/2 teaspoon baking soda
1 1/8 teaspoons baking powder
3/4 teaspoons coarse salt
1/2 cup plus 1 tablespoons (1 1/8 sticks) butter, room temperature
1 1/8 cups sugar
3 large whole eggs plus 1 egg yolks, room temperature
1 cup buttermilk, room temperature
1 teaspoon vanilla extract

Cream Cheese Frosting:
1/2 cup (2 sticks) butter, room temperature
6 ounces cream cheese, room temperature
1/2 pound confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract
DIRECTIONS:
Lemon Curd:
Place all ingredients except the butter and zest in the top of a double boiler or a heatproof bowl. Whisk together just enough to break up the eggs, and add the butter. Place over the bottom of the double boiler or a saucepan that is filled with enough hot water to just barely touch the bottom of the bowl. Place over medium heat and bring the water to a simmer.

Cook, whisking frequently, for about 25 minutes or until the mixture reaches 180 degrees. (It might take longer; just use visual cues). When done, the mixture will have thickened and will form soft mounds when dropped from a spoon. Remove from the heat and stir in the optional zest. Let cool to room temperature, scrape into an airtight container and refrigerate overnight.

Cupcake Batter:
Preheat oven to 350 degrees. Line mini muffin tins with paper liners. Sift together both flours, baking soda, baking powder, and salt.

With an electric mixer on medium speed, cream butter and sugar until pale and fluffy. Reduce speed to medium. Add whole eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add yolks, and beat until thoroughly combined. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each. Beat in vanilla.

Divide batter evenly among lined cups, filling each three-quarters full (I like to use a small cookie scoop). Bake, rotating tins halfway through, until cupcakes spring back when lightly touched and a cake tester inserted in centers comes out clean, about 10 minutes (20 minutes if making regular-sized cupcakes). Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

Cream Cheese Frosting:
With an electric mixer on medium-high speed, beat butter and cream cheese until fluffy, 2-3 minutes. Reduce speed to low. Add sugar, 1/2 cup at a time, and then vanilla, and mix until smooth and combined, scraping down sides of bowl as needed. If not using immediately, frosting can be refrigerated up to 3 days in an airtight container; before using, bring to room temperature, and beat on low speed until smooth again.