Summer Cupcakes

Pound cake cupcakes with lemon curd filling and a strawberry buttercream frosting…let that one sink in for a minute.

Drooling yet??


I have been thinking about these cupcakes for weeks. I think there has been about 3 days since spring started where it hasn’t rained and it’s starting to make me miserable! These cupcakes are just the pick me up I needed. As I was assembling these, the sun came out!! It made me so happy, I may have done a secret happy dance in the kitchen when no one was looking.


These dense cupcakes have a tangy filling and fluffy, sweet buttercream and screams summer to me. They are a bit of work and I did have my lemon curd separate but it was completely worth it.  As for the separated lemon curd, if you put it in a blender for a few seconds, its back to perfect! Both the strawberry puree and lemon curd can be made ahead of time.  I hope you love them as much as I do!

Summer Cupcakes

Yield: approximately 24 cupcakes

Lemon Curd:

  • 3 lemons
  • 1 1/2 cups sugar
  • 1/4 pound unsalted butter, room temperature
  • 4 extra-large eggs
  • 1/2 cup lemon juice (3 to 4 lemons)
  • 1/8 teaspoon kosher salt
  1. Zest lemons and add to a food processor.
  2. Add sugar and pulse until combined. In a blender with the paddle attachment, beat butter until creamy. Add lemon sugar and beat for an additional 3-4 minutes or until light and creamy.
  3. While on low speed, add eggs one at a time until combined. Then add lemon juice and salt until incorporated.
  4. Pour mixture into a sauce pan and SLOWLY heat until temperature reaches 170°F or until mixture begins to thicken. Let cool to room temperature then put into the refrigerator until cold.

NOTE: If the mixture begins to separate, blend mixture until homogeneous again.

Adapted from: Ina Garten 

Strawberry Frosting:

  • 2 cup fresh strawberries
  • 2 TBS water
  • 1/2 pound butter, softened
  • 4 cups powdered sugar
  • 1-2 TBS whipping cream
  1. Cut the strawberries and puree until smooth.
  2. Transfer strawberry puree to a saucepan over medium heat; bring to a boil, stirring often, until puree is reduced by at least half, about 20 minutes. Remove from heat and cool completely.
  3. Add butter and powdered sugar to mixer. Using a whisk attachment beat until combined.
  4. Add the strawberry puree and whipping cream and whisk until fluffy.

Adapted from: Allrecipes


  • 1/2 pound butter, softened
  • 1 1/2 cups sugar
  • 3 large eggs
  • 2 cups all-purpose flour
  • 3/8 cup milk
  • 1 teaspoon vanilla extract
  1. Preheat oven to 300°F and line cupcake pan with liners.
  2. With a paddle attachment, beat butter until light and creamy, approximately, 5 minutes. Add sugar and beat until light and creamy, an additional 5 minutes.
  3. Add eggs one at a time until incorporated.
  4. Add flour to creamed mixture alternately with milk, beginning and ending with flour. Add vanilla and mix.
  5.  Divide the batter evenly between the prepared liners and bake until a toothpick inserted in the center comes out clean, approximately 30 minutes, rotating the pans halfway through baking. Transfer to cooling rack to cool.
  6. To assemble cupcakes: using a paring knife, core out the center of the cupcakes. Fill centers with lemon curd and frost using a wilton star tip.

Adapted from: MyRecipes



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s