Lemon Cupcakes
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.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
What a neat exchange! Your jam flavor sound delish!
oh YUMMMM!!! I love the color!! Peach with vanilla… I think I need to go peach picking this weekend 🙂 As for your Q I’ll answer it here and on my blog. The reason there is no pectin is because raspberries naturally have a very high level of it in them, when I make my raspberry jam (posted yesterday) I only use raspberries and sugar, that’s it! And it gels up without any problem 🙂 As for processing, I say jar it up and boil the jars for 10 minutes and then let them cool overnight like normal. Can’t wait to hear how it tastes!
That makes sense about the raspberries having pectin in them. Thanks for the help for a jam newbie!
Ohhh I want to make this!!
What a yummy jam! I bet it taste amazing:)
I really like the sound of a peach jam with vanilla bean and bourbon!
One day soon I really really want to make my own Jam! Yours looks fabulous!
Wow, what an amazing flavor combo, I’m completely impressed you made your own jam – it looks fabulous!
Thank you for the inspiration, it came out yummy!
Hello Jen! I found this blog in Foodista and followed it here. This is a actually cool Vanilla Peach Bourbon Jam recipe. Keep it up and I may see you on Food Network one day. By the way, did you know you can place more Foodista widget? A friend of mine placed proper Foodista widget at the end of her latest blogs and the numbers of her readers increased. Interesting isn’t it?
It’s too late for peaches (I made a batch of this with peaches, and wanted to make a second, but I waited too long), so I tried asian pears. It’s a little boozier tasting, but delicious!
Just made this with some fantastic peaches. Wow, winning recipe.
I made this jam last summer. My family has been begging for more. This is their all time favorite jam that I made. Can’t wait till the peaches are ripe to mix up a few batches. Thank you!!!
beantownbaker — June 11th, 2013 @ 8:20 pm
So glad you enjoyed the recipe. I make this jam every year when peaches are in season.
Just made this, and OMG is it good!! I used southern comfort, and scraped the seeds out of my vanilla bean into the jam. One of the best jams I have ever made! Thanks for the recipe! I put the used vanilla bean into 8oz of southern comfort, might be good in a couple of weeks! Just cant bear to throw away the rest of the vanilla bean.
beantownbaker — August 6th, 2013 @ 6:28 pm
So glad you enjoyed this! It’s one of my favorite jam recipes ever.
Hi! Can’t wait to try this jam! Is there a reason you used low-sugar pectin instead of regular?
beantownbaker — August 28th, 2013 @ 1:35 pm
That’s what the recipe called for. In general, when it comes to pectin, I follow the recipe and don’t deviate from what it says…
This recipe sounds great! I have to go out for a liquor run tomorrow(Son getting married) and peaches are still in the stores. I was looking for a good(and different) peach jam recipe. Thanks!
beantownbaker — October 29th, 2013 @ 6:22 pm
This is one of my favorite jam recipes. I make it every year at the end of summer while peaches are really ripe here in the midwest!
This is a fantastic recipe! Made it last year and the first batch disappeared so fast, two more got made right away 🙂 I’m just about to start on this year’s first batch. My only suggestion would be this: if you’re using a stockpot for canning the half-pints/pints and not a water-bath canner, put some butter knives on the bottom of the pot so the jars don’t make direct contact with the floor. The knives act in the same way as a rack does, to reduce the chance that a jar might crack or even break.
beantownbaker — September 2nd, 2014 @ 7:21 pm
Great tip. Thanks!
I made this last night, the best peach jam I have ever tasted. I brought a small jar to work and everyone has fallen in love!
I don’t drink but would love to try recipe, someone promised to share bourbon for recipe and at the last minute gave me Jim beam whisky instead. I reviewed how the spirits are made…thoughts about the substitution. Thank you love your site
Jim Beam would be fine – it’s a nuance, not a strong “flavor”. This is an amazing jam that won’t disappoint…
Wow! Just made this jam, & it is amazing. Will definitely be making this yearly.