Monday, January 30, 2012

Martha Stewart's Meyer Lemon Cupcakes

I just finished making these DELICIOUS Meyer lemon cupcakes from the book Martha Stewart's Cupcakes today. To be honest I think these are one of the best cupcakes I have ever had! This recipe is definitely recommended!!  OK here's the recipe!! :)

3 1/2 cups all-purpose flour, sifted
2 tablespoons finely grated Meyer lemon zest, plus 2 tablespoons fresh Meyer lemon juice (about 1 to 2 Meyer lemons)
1/2 tsp. baking powder
1 1/2 tsp. coarse salt
3 1/2 sticks of unsalted butter, room temperature
3 cups granulated sugar
8 ounces cream cheese, room temperature
7 large eggs, room temperature
1 tsp. pure vanilla extract
confectioners sugar for dusting cupcakes (optional)

Preheat the oven to 325 degrees.  Line standard muffin tins with paper liners.  mix together flour, lemon zest, baking powder, and salt.
With an electric mixer on medium-high speed, cream the butter and granulated sugar until pale and fluffy.  Beat in the cream cheese.  Reduce the speed to low.  Add the eggs, one at a time, beating until each is incorporated, scraping down the sides of the bowl as needed.  Beat in the lemon juice and vanilla.  Add the flour mixture in three batches, beating until just combined after each.
Divide batter evenly among the lined cups, filling each three-quarters full.  Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean.  Bake for about 28 minutes.  Transfer tins to wire racks to cool completely before removing the cupcakes.  The cupcakes can be stored overnight at room temperature, or frozen for up to 2 months in airtight containers.
To finish, dust the cupcakes with confectioners sugar.  Fill a pastry bag with the lemon curd (Don't worry I'll give you the ingredients and directions for the lemon curd in just a second) then insert the tip into the top of each cupcake.  Filled cupcakes can be kept at room temperature for up to 1 hour (or refrigerated a few hours more) before serving.

2 whole eggs plus 8 egg yolks (I know a LOT of eggs!)
1 cup sugar
2/3 cup fresh lemon juice
2 tablespoons unsalted butter, cut into small pieces, room temperature

Combine whole eggs and yolks, sugar and lemon juice in a heatproof bowl set over a pan of simmering water.  Cook, whisking constantly, until mixture is thick enough to coat the back of a spoon.  Remove from heat.  Add the butter, a few pieces at a time, whisking until smooth after each addition.  Strain through a fine sieve into another bowl, and cover with parchment paper or plastic wrap, pressing it directly on surface to prevent the skin from forming.  Refrigerate until chilled and firm, at least 2 hours (or up to 2 days!)  Enjoy! :)

Alyssa :)


  1. Sounds yummy! I hope you'll be making it for Thanksgiving!