August 30, 2013

Lemon Curd Cupcakes with Marshmallow Frosting

I've been craving for something citrus-y and tart. Like for months. Unfortunately for us we can’t get fresh lemons around here. They sell lemons on rack at the store which I think might be the reason of my tasteless lemon curd. Oh, have you try lemon anything? Please don’t say you hate lemons! While lemons often please the crowd; lemonade, lemon curd, lemon cakes etc. have to be made with fresh lemons so the flavor is subtle enough without overwhelming the texture. Don’t be afraid to work with lemons, they are innocently delightful and refreshing, but just be sure to pick the fresh ones. Speaking of lemon curd, this was the first time I made something tangy sweet like this. But frankly, I've learnt that I didn't like it at all. No, don’t get me wrong, I will love them next time if only if bright yellow and fresh from farm lemons are involved.
I used my vanilla cupcakes recipe from the previous post with a bit of freshly squeezed lemon juice and zest added into the batter. I then filled half of tablespoon of lemon curd in each cupcake using the cone-method (see the step-by-step photo here). And the best part is? Marshmallow! Yes, the frosting tasted exactly like marshmallow. They are easy as pie to make but they meanly take your time like forevah. So, if you are going to make this, please use a stand mixer or you may broke your arm.
To those who aren't familiar with this incredible frosting, they actually reminiscent of an American classic (the scouts put their marshmallows on the long sticks and roast them over the camp fire, remember?) which is now often toasted under the broiler or by kitchen torch once topped on cupcakes. But since I was feeling a bit dizzy and not really so well (seriously) that day, I stopped before the meringue form stiff peak. So I just spread them on instead of pile them high. Sadly, I didn't get to eat them toasted. It’s okay; I’ll take a good care of myself next time before I go to make this, that’s for sure :) Just keep in mind that the frosting is best eaten the day they are made.
Lemon Curd Cupcakes with Marshmallow Frosting

Yield: 12 standard cupcakes


For the cupcakes:
1 batch vanilla cupcakes, plus 1 tablespoon freshly squeezed lemon juice and 1 teaspoon lemon zest, or to taste.

For the lemon curd/filling:
1 1/2 cups sugar
6 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup freshly squeezed lemon juice
3 large egg yolks, well beaten
2 tablespoons unsalted butter
2 teaspoons grated lemon peel/zest

For the frosting:
4 large egg whites
1 cup sugar
1/4 teaspoon cream of tartar
1 teaspoons pure vanilla extract


For the lemon curd/filling:

  1. Sift sugar, cornstarch, and salt into a medium saucepan. Gradually blend in 1/2 cup cold water and lemon juice. Place saucepan over medium-low heat, and whisk until smooth. Add egg yolks and 2 tablespoons butter, and blend thoroughly. Stir constantly with a wooden spoon until thickened, and add 1 1/2 cups boiling water. Continue stirring until mixture reaches desired thickness, 2 to 3 minutes.
  2. Remove from heat, and stir in lemon peel; rub surface lightly with 1 tablespoon butter to prevent a skin from forming. Can be refrigerated for up to 1 week or freeze up to 1 month. *This recipe yields a lot more than you need but you can halve the recipe if desired.
For the frosting:
  1. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
  2. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.
[Lemon curd and frosting recipe adapted from Martha Stewart]


  1. These look so amazing!! I love lemon anything! DEF. going to try out this recipe!