I told you guys a few weeks back that I was going to be baking some crazy cupcakes, and well, I sure did. Of course then Sissy came and I forgot to share the cupcakes with you. Oh how easily distracted my little brain can get. But let me just warn you, these things are freakin’ perfection. (If you love lemon curd) you WILL without a doubt want more than one, which isn’t a bad thing in my book!
Vanilla Cupcakes with Lemon Curd & Strawberry Buttercream
A vegan white cake stuffed with a homemade lemon curd and topped with a strawberry buttercream, this cupcake screams summer time!
- 1T apple cider vinegar
- 1 1/2 Cups almond milk
- 2 Cups white unbleached flour
- 1 Cup white sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 Cup melted coconut oil
- 1 1/4 tsp vanilla extract
Preheat oven to 350. Let apple cider vinegar and almond milk sit together for 5 minutes. Beat coconut oil, curdled milk and vanilla together. In another bowl mix the dry ingredients. Pour the wet into the dry and beat well. Pour into 18 muffin tins and bake 20-25 minutes.
Lemon Curd Ingredients:
- 3/4 Cup sugar
- 2 T cornstarch
- 1/2 Cup water
- 2 beaten egg yolks
- 1 tsp lemon zest
- 3 T lemon juice
- 1 T butter
Combine sugar and cornstarch. Add water and stir well. Stir in egg yolks, lemon zest and juice. Heat on medium until bubbly. Heat for 2 minutes. Add butter and stir until melted. Removed from heat. Cover surface with plastic wrap and let cool.
Strawberry Buttercream Ingredients:
- 1/2 Cup softened butter
- 3-4 Cups powdered sugar
- 3T pureed strawberries OR all natural strawberry jam
- 1-2T milk
Blend the butter and 2Cups of sugar together until smooth. Add 1 more cup of sugar, the 3T of puree, and 1-2T of milk depending on consistency. I added an extra cup of Powdered sugar to get a thicker consistency, but if you omit the milk you might be ok with just 3 cups!
Cut a hole in the middle of the cupcakes with a knife to remove a small piece. Stuff it with about 1tsp of lemon curd. Replace the top and frost. Repeat with remaining cupcakes. You will be left with extra buttercream, so do your best not to eat the remaining frosting with a spoon. Not saying I did that or anything.
I literally could not be more proud of these little cupcakes. First of all, the vegan white cake is amazeballs. I mean wowza. Then pair that amazing cake with a tart lemon curd and sweet strawberry buttercream? Mind = blown.
And I know it kind of looks like a lot to do just for some cupcakes, but it really isn’t bad at all! The cupcakes are simple, the lemon curd takes all of 5 minutes, and buttercream is so delicious, who freaking cares how long it takes to make right?!
What’s the most elaborate cupcakes you’ve ever had?
What flavor/filling/frosting did it have?