These lemon-filled cupcakes are a delightful combination of tender cake and tangy lemon curd centers, topped with fluffy seven-minute frosting and a sprinkle of flaked coconut––perfect for spring gatherings, tea parties, or any sweet occasion.
Ingredients
1 cup butter (room temperature)
1½ cups sugar
2 teaspoons vanilla extract
4 large eggs
2 cups cake flour
1½ teaspoons baking powder
3⁄4 teaspoon salt
1⁄2 cup milk
Lemon Curd
Seven Minute Frosting
Flaked coconut
Yellow gumpaste daffodils
Directions
- Preheat oven to 350°F. Place 24 cupcake liners in cupcake tins.
- In a large mixing bowl beat butter and sugar on medium speed of an electric mixer until light and fluffy. Beat in vanilla. Beat in eggs one at a time, beating well after each. Sift together cake flour, baking powder and salt. With mixer on low speed, add flour mixture alternately with milk, mixing until combined.
- Spoon batter into cupcake liners, filling 2⁄3 full. Bake in preheated oven for 18 to 20 minutes or until a toothpick inserted in center comes out clean. Remove hot cupcakes from pan and cool on a wire rack.
- Using a paring knife, cut and reserve a small cone of cake from the center of each cupcake. Spoon 1 tablespoon purchased or homemade Lemon Curd into hole. Replace the reserved cake.
- Using 2 rounded tablespoons of frosting for each, frost with Seven Minute Frosting. Press on coconut. Garnish with gumpaste daffodils.
