Ingredients:
For the Lemon Curd:
- 2 egg yolks
- 65 g (⅓ c.) granulated sugar
- 40 mL (1 ⅓ oz.) lemon juice
- Zest of 1 lemon
- ⅛ tsp. salt
- 35 g (2 ½ tbsp.) cold, cubed unsalted butter
For the Vanilla Cupcakes:
- 100 g (¾ c. + 1 tbsp.) all-purpose flour
- 1 tsp. baking powder
- ⅛ tsp. salt
- 40 g (3 tbsp.) unsalted butter
- 32 g (2 ½ tbsp.) vegetable oil
- 90 g (¼ c. + 3 tbsp.) granulated sugar
- 1 room temperature egg
- ½ tsp. vanilla
- 85 mL room temperature buttermilk
For the Swiss Meringue Buttercream:
- 2 egg whites
- 140 g (½ c. + 3 tbsp.) granulated sugar
- ⅛ tsp. salt
- 113 g (½ c.) cold unsalted butter, sliced into 8
- ½ tsp. vanilla
Instructions:
Lemon Curd:
- Combine egg yolks, sugar, lemon juice, lemon zest, and salt in a saucepan.
- Heat over medium, whisking continuously, until thickened (about 5 minutes).
- Remove from heat and whisk in cold butter until smooth. Chill in the fridge.
Vanilla Cupcakes:
- Preheat oven to 350°F / 175°C. Line a muffin tin with six liners.
- Mix flour, baking powder, and salt in a bowl.
- Melt butter in a separate bowl and whisk in sugar, egg, and vanilla.
- Gradually whisk in half the flour mix, followed by buttermilk, then remaining flour until just combined.
- Divide batter among liners and bake 15 minutes. Check with a toothpick for doneness.
Swiss Meringue Buttercream:
- Boil water in a double boiler. Place egg whites, sugar, and salt in the top pan.
- Continuously whisk over the boiling water until 160°F / 71°C.
- Transfer to a stand mixer with whisk attachment. Whisk until stiff peaks form and it cools to room temperature.
- Gradually whisk in butter, then vanilla. If too thin, refrigerate for 20 minutes and rewhisk.
Assembly:
- Create a small hole in each cupcake using a teaspoon.
- Fill each with lemon curd to the top.
- Frost cupcakes with buttercream and top with more lemon curd, if desired.
Note:
- For safety, store lemon curd and buttercream in the fridge if not consuming immediately.
