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Monday, January 09, 2006

Lemon, Lime & Grapefruit Curd Filled Cupcakes with Cream Cheese Frosting

I don't know about you, but I ate lots of chocolate over the holidays. I felt like a break and decided to make a trio of citrus curds to stuff into some basic vanilla cupcakes. I topped them with a simple cream cheese frosting and a little zest for decoration. Simple, fresh, and delicious.

I used some existing recipes this time around... Magnolia's Traditional Vanilla Birthday Cake recipe (adjusted to use all-purpose flour only) and Martha Stewart's lemon curd recipe. I have used both of these, on numerous occasions, with great results. I have reprinted them as I have altered them slightly and I provide some tips along the way.

Cupcakes from The Magnolia Bakery Cookbook
24 regular cupcakes / 350 degree oven

1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs, room temperature
2-3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1 cup milk
1 teaspoon vanilla

1. Beat butter on high until soft, about 30 seconds.
2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beat for 30 seconds between each.
4. Whisk together flour, baking powder, and baking soda in a bowl.
5. Measure out milk and vanilla together.
6. Add about a fourth of the flour to the butter/sugar mixture and beat to combine.
7. Add about one third the milk/vanilla mixture and beat until combined.
8. Repeat above, alternating flour and milk and ending with the flour mixture.
9. Scoop into cupcake papers about half to three-quarters full (depending on whether you want flat or domed cupcakes).
10. Bake for 22-25 minutes until a cake tester comes out clean.

Tip: It is important that the butter is at room temperature and beat well. Otherwise you might get butter chunks which sort of melt into little pools and make the cupcakes come out funny-looking. Not a huge deal, but I thought I'd mention it.

cupcakes ready for baking

Citrus Curd from MarthaStewart.com

4 large egg yolks
2/3 cup sugar
5 tablespoons freshly squeezed citrus juice, strained
5 tablespoons unsalted butter, cut into small pieces
7 tablespoons heavy cream
2 teaspoons powdered sugar

1. Whisk together egg yolks, sugar, and citrus juice in a small, heavy-bottomed saucepan. Cook over low heat, stirring constantly, until mixture coats the back of a spoon, about 4 minutes.
2. Transfer to a small bowl. Stir in butter, piece by piece. Cover with plastic wrap, and cool in the refrigerator.
3. Whip together cream and powdered sugar until stiff peaks form.
4. Fold cream into the chilled curd.

Tip: The above recipe makes enough curd for over a teaspoon of filling for 24 cupcakes. I made 6 egg yolks worth so that I could get three batches for the three flavors. I ended up with extra, but those who wandered into the kitchen didn't mind having something to dip the cupcake guts into.

Cream Cheese Frosting

12 ounces or 1-1/2 packages of Philly cream cheese
1/2 stick butter
4 cups sifted powdered sugar
1 teaspoon vanilla

1. Bring cheese and butter to room temperature by letting it sit out for 1 or 2 hours
2. Sift powdered sugar into a bowl or onto parchment
3. Beat butter and cheese at medium speed until creamy
4. Add half of the sugar and the vanilla. Beat until combined
5. Gradually add remaining sugar (more if you have to) until you get to the consistency and sweetness you like

cupcakes ready for filling

1. Using a small pairing knife, cut off the top of the cupcake in the shape of a cone. Flip the top over and cut off the cone.
2. Fill the cavity with a teaspoon or so of curd.
3. Replace top.
4. Frost with frosting.
5. Decorate as you wish. I topped the cupcakes with zest.


Blogger srcastic said...

What a fun blog - and thanks for all the recipes!

If you haven't yet, stop by Verite Coffee/Cupcake Royale in Seattle if you are in town - it is even better than Magnolia.

1/09/2006 9:25 PM  
Blogger Chubby Hubby said...

Oh my lord... those look so yummy. And as someone who isn't a huge chocolate fan, I can really appreciate these. Thanks so much for sharing the recipe.

1/10/2006 6:43 AM  
Anonymous Julie said...

Those look incredible. Newer-bie question that might make you laugh: why take the tops off for filling instead of using a pastry bag to poke a hole in the top and insert filling that way?

1/10/2006 7:58 AM  
Blogger chockylit said...

hey, julie. completely valid question. i find that the pastry bag method works great for a more airy cupcake. this particular recipe is fairly dense and i am thinking that it would be difficult to displace much cake with the curd by forcing it in. I wanted to be sure to have a good amount of curd in there hense why I cut the tops of.

srcastic - i want to try Cupcake Royale and any other cupcake spots in Seattle if i ever get back up there.

chubby hubby - thanks! appreciate the compliment.

1/10/2006 8:27 AM  
Anonymous Anonymous said...

will you be making boston terrier cupcakes anytime soon?

btw, great pics.

1/10/2006 10:26 AM  
Blogger mariko said...

You are a stinkin' genius!

1/10/2006 12:07 PM  
Blogger valentina said...

How lovely they look. Thanks for sharing the recipe with us.

1/10/2006 2:20 PM  
Anonymous Sandi said...

So, I had the great pleasure to eat and enjoy these cupcakes. As great as they look, they tasted better. I had the lemon and the Lime. The grapefruit were gone from my desk by the time I got back from a meeting.

1/10/2006 5:32 PM  
Anonymous Ivonne said...

Stunning as usual!

1/10/2006 8:09 PM  
Blogger galinusa said...

wow, the cupcakes look good as usual. just a question, did you add some sort of coloring to the frosting? the last picture seem to show slightly greenish, pinkish and yellowish tinges. if so, what do you use for the coloring?


1/10/2006 9:26 PM  
Blogger chockylit said...

hey, galinusa... i did tint the frosting slightly so it would be color coded for each flavor. I use this brand of gel food coloring, Americolor.

1/11/2006 8:11 AM  
Blogger Alicat said...

lol - I want to see some Boston Terrier cupcakes now! :) Or how about Boston Terrier friendly cupcakes at least? :D

1/11/2006 4:05 PM  
Blogger chronicler said...

I love you r cupcakes. The eye candy isn't bad either! If I may ask, are you using a 2 oz souffle cup for these?

1/12/2006 8:18 AM  
Blogger chockylit said...

actually, chronicler, they are 3.25 ounce souffle (or paper portion) cups (as they are also so glamorously known as). i scoop about the same amount of batter into these as regular cupcake papers, maybe slightly more. i use 1 ounce for mini-cupcakes.

1/12/2006 8:23 AM  
Anonymous amy said...

These look incredible. I wanted to let you know that I made your horchata cupcakes recipe with some modifictions and they came out super tasty. Rice Dream horchata worked well as a subsistute for homemade. Thanks for the fabulous recipes.

1/13/2006 3:59 PM  
Blogger AquaNetRocker said...

How did you get the frosting so smooth? and shaped so well?
Also, is there an advantage to using souffle cups over regular cupcake papers?

1/13/2006 4:48 PM  
Blogger chockylit said...

Amy, I am so glad that the horchata inspired you. I need to get back to my drink themed cupcakes. I miss those experiments...

Hey, AquaNetRocker... That's a good question (about the smoothness). Over the years of having truly messed things up continuously (and still doing so on frequent occasion), I have found it important to bring everything to room temperature (the butter, cream cheese) before getting started. I also can't stress enough the importance of sifting the powdered sugar, as much of a pain as it can be. That's about all I can think of. I use no special ingredients, techniques, or equipment (I am baking out of my home kitchen) so I doubt that any of that could be the cause.

As far as the soufflé cups go... in reality they are somewhat worse than regular cupcake papers in that they are hard for the eater to tear, but I find them aesthetically pleasing and able to hold shape better. This allows me to make a somewhat looser or more moist cake without it falling on itself.

1/13/2006 6:16 PM  
Blogger jane said...

i love your blog and always look forward to new recipes and pics. Oh yum yum....we don't have such adventurous flavours in cup cakes in England. Have you thought about publishing a book?? your recipies and photo's are more than good enough....my favourites are hummingbird ones with lashings of cream cheese frosting...i make them for everyone they are very popular and a new taste experience for us Island Monkeys.

Thanks Jane

1/15/2006 1:54 PM  
Blogger Addie said...

do you think orange juice would work as well, or would you need a different amount of juice, as its probably not as strong as the others

mmm... these look incredible, I cant wait to try them!

1/16/2006 1:58 PM  
Anonymous visivo said...

Incredible! May I ask if you own a bakery or anything of the sort? I have been passionate about baking since a young age and am trying to figure out how to get involved in SF/Bay area baking and pastry industry, and would love any insight you may have!

Thanks :]

1/16/2006 7:27 PM  
Blogger chockylit said...

hey, visivo. I actually don't own a bakeshop. I have toyed with the idea in the past, but have a demanding and satisfying full time job. I also found when I did bake for money that it took a lot of the joy out of it :( Maybe I will change my mind some day.

I should mention that I "got started" with a website, cupcakebakery.com which I started up like 4 years ago. I got a handful of orders through the site (people searching and stumbling upon it)... enough to get some experience and know that it stressed me out! So, maybe try that and see if it works for you. Good luck with your pursuits!

1/17/2006 4:16 PM  
Anonymous visivo said...

Thanks for the response. :) I definitely see potential high-stress levels in trying to start a bakeshop of my own. Looking into CCA for the baking program, too. Hopefully it's worth the money.

I love your blog -- your recipes are innovative and inspiring, not to mention beautiful!

1/17/2006 6:17 PM  
Blogger Valisa said...

oooooo looks scrummy! Will definitely try these out! I love the papercups too. Can I get them online? TY Lisa

1/20/2006 3:01 PM  
Blogger chockylit said...

I got them here. I finally remembered where I got just a sleeve... most places only sell them by the case of 5000! I got the Pleated Portion Paper Cup, 3.25 oz which are the only ones sold by the sleeve.

1/20/2006 3:56 PM  
Anonymous Anita said...

Hi, how fun to find another SF blogger! Your cupcakes are so adorable and perfectly finished! I have a question for you: I was thinking of using those bundt-style pans that make individual cakes in the shape of flowers, hearts, etc. and filling them like cupcakes. But since the tops are shaped I can't cut them off to fill them that way. I thought of poking a bag through the bottom to fill them but there would a hole - maybe I could cover that up somehow. Any suggestions? thanks so much!

1/24/2006 10:05 AM  
Blogger michelle said...

Hi chockylit! I just found your site while looking for a recipe for coconut cupcakes because I wanted to fill them with lemon curd! I love it! Your recipes are so adventurous and inspiring. I also tried to copy the way your frosting looks - but mine didn't come out nearly as pretty. Thanks for the help!

1/24/2006 3:44 PM  
Blogger chockylit said...

Hey, Anita - I haven't ever used those pans before. I think through the bottom sounds reasonable. If the hole is small enough you shouldn't have to cover it...

Michelle, could be the size of the tip. The normal pastry bags that they sell around are too small and the tips are too small to get that look. I have a monster one I purchased at Andronico's in SF... The one I have is from Kaiser bakeware, and I think this it.. Looks the same as the one I have, but they don't mention the size... The very large tip makes it much easier to pipe a swirl...

By the way, for those looking for the paper portion cups, I found a baking site that also sells them and in much smaller quantities! Too bad I already bought 2000 of them from the other place :)

Scroll down to "Nut & Party Cups"

1/24/2006 6:08 PM  
Blogger michelle said...


1/26/2006 12:17 PM  
Blogger m_ee said...

Hi Chockylit. I just made these cupcakes yesterday and there's only one left now =).

My frosting was really soft though and a tad runny. I stuck it in the fridge after I made to see if it will thicken up a little. Any tips? (I put the butter/cream cheese in the microwave defrost for one minute bcuz I didn't leave it out long enough...wonder if that made it too soft?)

What's the reason for using All-purpose flour only rather than the All-purpose/Self-rising combo from the Magnolia recipe?

Thanks for sharing!

2/04/2006 1:19 PM  
Blogger chockylit said...

hey, m-ee, yeah i find defrosting the microwave, even briefly, can do some irreversible damage. (i have done the same thing myself.) I definitely don't recommend it. that being said, if the frosting is runny, keep adding confectioner's sugar until its thick again. it may get a bit sweet, but... its a balance act.

as far as the flours go, i simply don't want to have to buy self-rising and all-purpose. i don't have enough space for containers for it all. so, i use all-purpose and add the baking soda/baking powder.

2/04/2006 8:53 PM  
Anonymous Anonymous said...

ok which colors did you use for the food coloring? I don't trust myself to pick the right one :)
When are you going to post more cupcakes? I'm dying!!

3/11/2006 1:57 PM  
Anonymous Jordyn said...

Wow, those look amazzzzing. How difficult was it to eat them out of the souffles?

3/14/2006 9:14 AM  
Blogger chockylit said...

Shoot, I have to look at what food colors I use. Basic ones from Americolor, but in this recipe, I used very little.

Jordyn, The souffle cups are a tiny bit of a pain (my friends and family have become quite good at ripping them apart however), but they look great and make it easier to bake a bunch (can fit like 24 on a sheet pan) and transport.

3/14/2006 9:26 AM  
Blogger the food therapist said...

I just tried this cupcake (mini-size) with lemons from my yard. It was so amazing! Like little bursts of spring flavor in your mouth. Thank you! I will be making them for my brother's wedding reception.

Also, I think I'll be trying your devil's food with chocolate buttercream frosting for my mother-in-law's birthday soon. I've a quick question about it. She's turning 65. I'm thinking of home-making little "65"s with white chocolate (piping it out onto wax paper and cooling it before putting them on the cupcakes). Have you ever tried anything like this -- and would you suggest any flavor other than white chocolate that would be visible on the cupcakes so as not to go too far outside the richness of dark chocolate?

Thank you!

4/18/2006 11:28 AM  
Anonymous darra said...

long time lurker here :) hello!

i love your cupcake blog but sometimes i avoid it on purpose because it gets me craving and i start to make cupcakes and i end up with more than a dozen and there's only two of us in the house and, well, before i know it, i've gained another 4 pounds :P lol!

i was just wondering... how do you cut your cupcakes for filling? i mean, what knife do you use to get that lovely conical shape? i've never made filled cupcakes before :)

here's to the next 4 pounds! :D lol!


4/28/2006 12:05 AM  
Anonymous Susanna Campitelli said...

Hi Chockylit, I made my first batch of lemon curd cupcakes since I discovered your site last week. The cupcakes are amazing!! I did change the curd recipe to one that I normally use with only lemon juice and eggs (the frosting is already a lot of diary and butter for me). Thank you so much!!

6/10/2006 9:41 AM  
Anonymous rebecca said...

i'm in the process of baking these right now :) just noticed that you didn't mention salt in the actual steps, but i assumed it's supposed to be sifted with the flour and baking soda and powder. thanks for the fantastic recipes!

6/24/2006 11:05 PM  
Blogger a girl like me said...

Hiya, just made these for my mum's birthday - ta! They look great, and I finally got myself one of those wide tip pipy thingamajigs. :D

7/11/2006 10:26 PM  

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