Lemon Cupcakes

Saturday, February 16, 2008

One of hubby’s coworkers, George, has been asking for Lemon cupcakes ever since I made these lemon cookies. Hubby and I both weren’t huge fans of the cookies, but George LOVED them.

After the January DB challenge, I had about a cup or so of leftover lemon curd. I could have eaten it all with a spoon, but I figured I could mix them into a cupcake instead.

I used the vanilla cupcake recipe from Vegan Cupcakes Take Over the World and added about 3/4 cup of lemon curd to the batter at the end. Then I put a teaspon of lemon curd directly on top of the cooled cupcakes. Last, I topped them with cool-whip frosting with the rest of the lemon curd mixed into it. I also threw some lemon zest into the frosting for texture.

These cupcakes were great. The lemon flavor was subtle and the cool-whip frosting balanced the flavors well. The recipe made 14 cupcakes, 12 of which went to work with hubby. He reported back that George ate 4 and said that he loves me 🙂

Lemon Cupcakes – adapted from Vanilla cupcakes from Vegan Cupcakes Take over The World – makes 14
1 cup soy milk
1 tsp apple cider vinegar
1 1/4 cups all-purpose flour
2 Tbsp cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup non-hydrogenated margarine, softened
3/4 cup granulated sugar
2 tsp vanilla extract
1/4 tsp almond extrat, caramel extract, or more vanilla extract

Preheat oven to 350 and line muffin pan with cupcake liners.

Whisk the soy milk and vinegar in a measuring cup and set aside a few minutes to get good and curdled.

Sift the flour, cornstarch, baking powder, baking soda, and salt into a large bowl and mix.

In a separate large bowl, use a handheld mixer at medium speed to cream the margarine and sugar for about 2 minutes until light and fluffy, but don’t beat past 2 minutes. Beat in the vanilla and other extract, if using, then alternate beating in the soy milk mixture and dry ingredients, stopping to scrape the sides of the bowl a few times.

I then folded in 3/4 cup of lemon curd.

Fill cupcake liners two-thirds of the way and bake for 20-22 minutes until done. Transfer to a cooling rack and let cool completely before frosting.

Cool-Whip frosting – not sure of the original recipe, but here’s what I did:
1 tub Cool Whip
1 pkg vanilla pudding
1/4 cup milk
1/2 cup lemon curd
2 tsp lemon zest

Combine pudding mix and milk and stir until mostly dissolved. Add remaining ingredients and stir until combined.

To Assemble cupcakes:
After cupcakes have cooled, scoop 1 tsp of lemon curd onto the top of each cupcake. Spread lemon curd with a knife to cover top of cupcake.

Pipe frosting on top of lemon curd.

Sprinkle with yellow sugar.

Cupcakes, Dessert

8 comments »

16 Responses to “Coconut Layer Cake Filled with Lemon Curd”

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Erica @ Inandaroundtown — April 6, 2011 at 4:22 pm

WOW – I would like to have a piece of that cake as soon as possible! looks beautiful and delicious!
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FunandFearlessinBeantown — April 6, 2011 at 4:26 pm

This cake looks beautiful and I love the addition of toasted coconut!
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Christina — April 6, 2011 at 4:32 pm

I love love cakes with coconut. So delicious.
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Maria — April 6, 2011 at 4:33 pm

Beautiful cake!
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DeliciousDish — April 6, 2011 at 4:48 pm

Totally agree – the more layers the better! The cake looks stunning!
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Paula Kelly-Bourque — April 6, 2011 at 5:04 pm

Had I been at your dinner party you wouldn’t have had to cook anything. I would have just completely indulged in this gorgeous cake!
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Evan — April 6, 2011 at 5:29 pm

This cake looks incredible! coconut and lemon are two of my favorite flavors; I’m glad you don’t have to choose one or the other with this recipe.
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Bianca Garcia — April 6, 2011 at 5:34 pm

This sounds wonderful. Coconut with lemon curd, yummmm!
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Taryn — April 6, 2011 at 5:49 pm

This looks fantastic – so springy and beautiful, and absolutely delish 🙂
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ammy 92 — April 6, 2011 at 6:28 pm

what a wonderful cake!
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ErinsFoodFiles — April 6, 2011 at 6:30 pm

Beautiful cake! I’ve been craving a coconut cake, but I know too many people who don’t like coconut cake that if I made it I wouldn’t have anyone to share. Boo.
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Shannon — April 6, 2011 at 8:01 pm

ooh, fabulous. love the lemon curd-coconut combo, and in a layer cake, fun!!
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A Boston Food Diary — April 6, 2011 at 8:30 pm

OF COURSE 4 is better than 2!!! This looks amazing….I love the idea of lemon and coconut together-and it’s gorgeous!
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Aimee — April 6, 2011 at 8:47 pm

Love lemon curd, love coconut, especially love a cake that lets me “frost” the sides with ease. This looks so yummy!!
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Nutmeg Nanny — April 6, 2011 at 9:31 pm

Such a delicious cake! I honestly didn’t know a 6 inch was half of a 9 inch….thank you 🙂
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Kelly Jaremco — April 29, 2015 at 8:39 pm

I told my girlfriend I would bake her a cake for her birthday this Sunday !!! I got lemon curd and coconut stuck in my brain, so I started googling… which led me to your page !!! This recipie looks almost perfect !!

Couple questions…

Do you think the coconut extract was too strong for the cake, because you also have the browned coconut pcs too? I was considering vanilla bean cake, lemon curd and toasted coconut on the outside… but perhaps that wouldn’t be enough coconut flavour…. your thoughts?

Lastly… what did you use as the frosting to keep the toasted coconut on? It looks like whipping cream…. ?!?!?

Thanks !!!
Kelly

P.S
This is the first cake I’ve ever baked !!! lol