Lemon Cupcake Jars

Cupcakes layered with bright lemon curd layered and topped with smooth cream cheese frosting; this is a fun spin on the traditional cupcake.

Ingredients for Lemon Curd

• 1 cup granulated sugar
• 1 tsp corn starch
• 1 tsp lemon zest
• 2/3 cups lemon juice
• 4 large eggs (room temperature); you will use two eggs whole and two yolks
• 6 Tbsp (3 ounces) unsalted butter

Ingredients for Cupcakes

• 1 box of white cake mix (I used Pillsbury)
• 1/2 cup oil
• 1 cup water
• 1/2 cup vanilla Greek yogurt
• 1 lemon, zest and juice

Ingredients for White Chocolate Cream Cheese Frosting

• 2 ounces of white chocolate (melted)
• 8 ounces of full-fat cream cheese (softened)
• ½ c salted butter
• 1 tsp vanilla bean paste or vanilla
• 4 cups powdered sugar
• 2 Tbsp half-n-half (can substitute whole milk or heavy cream; however, this will slightly shift the consistency of your frosting)

A Note on Lemons

Various sizes and types of lemons will yield different amounts of zest and juice. Having made this recipe many times, I find that I use 2 large or 4 medium lemons to yield about 1/3 c lemon juice – so I buy ready-made lemon juice to make up the difference. I have also found that Meyer lemons yield more zest…so I only need the zest of 1 Meyer lemon to obtain 1 tsp of zest, whereas when I use other lemons, I need two to get enough zest! So…my advice would be to always have an extra lemon or two on hand when planning on making lemon curd!

Tools and Timing: Lemon Curd

• Heatproof whisk
• Large spatula
• Electric beaters
• Medium pan, preferably with high sides (I use a 2 quart sauce pan)
• Measuring cups and spoons
• Prep bowls (2 large and 2 small)
• Cooling rack
• Large glass bowl for cooling (see notes in step 10 below)
• Plastic wrap
• Storage container (if using later)
• Prep and cook time: 15 min; cooling time: 60 min
• Yield: almost 2 cups
• Lasts 1-2 weeks in the fridge

Tools & Timing: Cupcake Jar Rendition

• Cupcake pan (this can also be made as mini cupcakes – post coming soon!)
• Mixing bowls (one large, one medium)
• Electric beaters
• Cupcake liners (optional) or cooking spray
• Cooling rack
• Spatula
• Measuring cups and spoons
• Lemon zester, sieve or juicer, and basting brush
• Piping bags and tip
• Canning jars and lids
• Timing: 40 minutes

Background

When it’s Meyer Lemon season, I love to make lemon curd. Last year, I created a new recipe for lemon curd that takes half of the time! Now, I love thinking up new, delicious ways to use this delectable treat…voila! Cupcakes-in-a-jar! Enjoy!

My lemon curd recipe is based on the recipe from Homemade & Yummy’s Perfect Lemon Curd with a shift in the ingredient list and some changes in cooking process!

Frosting adapted from The Recipe Critic.

Step-by-step

Prep your Lemon Curd:

1. Let eggs and butter come to room temperature (get them out of the fridge about an hour before you begin)
2. Zest the lemon(s) for 1 tsp of lemon zest – keep in mind that various lemons will yield different amounts of zest…that’s why you should have 2 lemons handy for this recipe!
3. Squeeze the lemons – I find that 2 large lemons yield about 1/3 c of juice; measure out remaining juice to make a total of 2/3 cup
4. Separate two yolks; place them in a bowl with the cracked whole eggs
5. Carefully whisk together corn starch and sugar (you don’t want a cloud of corn starch in the air)

When you’re ready to cook:

1. Using electric beaters, cream (whisk) the butter until it is blended and smooth on medium low – this takes about 15 seconds
2. Add ½ sugar/corn starch mixture and beat on medium low; then, once the sugar/corn starch is mostly blended, add the rest. *Mixture will begin to look fluffier as it blends, but will not be completely blended (incorporated) due to the corn starch
3. Keep the beaters on medium low and begin to add eggs, one yolk at a time. Beat until each yolk is incorporated; once all eggs are added, beat for an additional 1-2 minutes on medium low.
4. Slowly whisk in lemon juice, a little bit at a time (I add about 1-2 Tbsps at a time), blending after each addition. PS: don’t worry if the mixture looks a bit lumpy! Because of the acid in the lemons, the mixture may separate slightly – it will smooth back together once we start cooking
5. Transfer to medium pan
6. Turn heat to low and begin to whisk. Whisk slowly and continually until mixture is smooth (about  2 minutes and 45 seconds).
7. Once mixture looks like it coming together again, increase heat to medium and cook, whisking slowly and continually, until mixture just begins to boil (about 4 – 5 minutes).
8. Return heat to low and cook an additional 2 minutes to encourage mixture to thicken; continue to whisk slowly and evenly!
9. Remove from heat and whisk in zest.
10. Using a spatula, transfer into a glass bowl or pan – choose a pan that wide so your mixture is about an inch thick once you transfer it (my bowl is 7 in in diameter with straight sides (so the bottom has the same width as the top).
11. Immediately cover with plastic wrap PLACING PLASTIC DIRECTLY on the surface of the Lemon Curd Filling (lightly lay wrap on top of bowl – working in sections, gently lift wrap, ease it down onto the curd, and then move to the next section)
12. Place bowl onto a cooling rack to encourage air flow underneath.
13. When curd filling is cool (check by placing your hand on the bottom of the bowl – it should be cool – this takes at least an hour), transfer to fridge to cool.

Make your cupcakes

*Begin this process once your curd is cooling in the fridge; I usually make my curd the night before!

Before you begin your cupcakes, get your cream cheese (for the forsting) out of the fridge to come to room temperature. Follow directions on the cupcake box, substituting vanilla Greek yogurt for eggs. *I sprayed my cupcake pan and dusted it with flour so I wouldn’t have marks from liners on my cupcakes…but you could use cupcake liners if you choose!

As cupcakes are cooling, zest and juice your lemon. Once cupcakes have cooled for 15 minutes, brush tops with lemon juice and sprinkles with lemon zest.

Next, begin your cream cheese frosting.

Make your Frosting

1. Melt your white chocolate – I find this works best if I chop the chocolate into dime-sized pieces and microwave for 30 second increments, stirring between so as not to burn the chocolate. Set aside.
2. In large mixing bowl, cream the butter and cream cheese.
3. Once blended, add white chocolate.
4. Next, add the vanilla.
5. Once vanilla is incorporated, add powdered sugar, one cup at a time. Blend between each addition.
6. Finally, add in the half-n-half.
7. Using a large spatula, transfer the frosting to your piping bag.

Assemble Your Cupcake Jars

1. Begin with a cupcake – gently guide it to the bottom of the jar (I use a small spatula to do this).
2. Add a layer of lemon curd; I use about 1 1/2 Tbsp.
3. Add another cupcake.
4. Frost.
5. After frosting, place lid on jar and refrigerate at least 30 minutes before serving to allow the frosting to set.
6. *Keep these refrigerated! Not only are these best served directly from the fridge, but the cream cheese and lemon curd need to be refrigerated!

Serve and Enjoy

These last well in the fridge for up to 2 days.

A slightly thicker version of lemon curd with just as much ‘zest,’ I use this to fill or layer cupcakes, but you could also layer it with shortcake, fill a tart or cupcake, or use it in a parfait! You can also serve this with fresh berries and scones…so yummy, versatile, and fun!