Blood Orange Lemon Cupcakes
By: Laura Kasavan of Tutti Dolci
- Prep Time: 1 hour 15 minutes
- Cook Time: 20 minutes
Blood Orange Lemon Cupcakes
By: Laura Kasavan of Tutti Dolci
Directions
- Prepare Lemon Curd (instructions below) and set aside.
- Preheat oven to 350 degrees F and line two 12-cup standard muffin pans with baking cups.
- Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl.
- Beat butter and sugar in a large mixer bowl at medium speed until light and fluffy; beat in Blood orange zest, lemon zest, and vanilla.
- Add eggs one at a time and beat until combined.
- Combine buttermilk and Greek yogurt in a small bowl. Reduce speed to low and add flour mixture in 3 additions, alternating with buttermilk mixture (begin and end with flour mixture).
- Use a medium cookie scoop coated with nonstick spray to fill each baking cup 2/3rds full of batter.
- Bake for 18 to 20 minutes, until cupcakes spring back to the touch and a toothpick inserted in the center comes out clean.
- Let cupcakes cool in pans on wire racks for 2 minutes before removing from pans to cool completely.
- To fill the cupcakes, use a small paring knife to cut a small cone out of the center of each cupcake. Fill each cupcake with a spoonful of lemon curd.
- Make frosting (instructions below) and transfer to a large piping bag fitted with a large star tip and decorate cupcakes. Chill 20 minutes before serving.
- Store leftover cupcakes covered in the refrigerator up to 3 days. Bring to room temperature before serving.
Lemon Curd
Directions
- Whisk together lemon zest, juice, sugar, salt, and eggs in a heavy saucepan.
- Cook over moderately low heat, whisking constantly, until slightly thickened.
- Add butter a few pieces at a time, whisking constantly until melted.
- Continue until curd is smooth and thickened, and coats the back of a spoon (about 5 minutes total).
- Strain curd through a fine mesh sieve into a bowl.
- Press a piece of plastic directly on the surface, and chill until cold – at least one hour.
Blood Orange Frosting
Directions
- For the frosting, beat butter and salt in a large mixer bowl on medium speed until light and fluffy.
- Beat in vanilla. Mix in powdered sugar on low speed 1 cup at a time until incorporated, scraping down bowl as needed.
- Add Blood orange juice and lemon juice and mix in on low speed until smooth.
- Increase speed to medium-high and beat frosting for 1 minute, until light and airy.
