Strawberry And Lemon Cream Cheese Cupcakes
171
- Prep Time25 mins
- Total Time50 mins
- Makes12 Servings
(Photo: Roberto Caruso)
Luscious yet simple lemon-curd folds in seamlessly to this whimsical strawberry and lemon cupcake.
Ingredients
250-g brick cream cheese, at room temperature
1/2 cup storebought or homemade lemon curd (get our recipe for lemon curd below)
1/2 cup finely chopped strawberries
6 small strawberries, hulled and halved
FOR CUPCAKES:
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, at room temperature
1 tbsp lemon zest
1 cup granulated sugar
2 eggs
1 tsp vanilla
2/3 cup milk
Instructions
Beat cream cheese in a medium bowl, using an electric mixer, until fluffy. Gradually beat in lemon curd until smooth. Refrigerate frosting and strawberries until ready to use.
Preheat oven to 350F. Line a 12-cup muffin pan with paper cups. Stir flour with baking powder and salt. Beat butter with lemon zest in a large bowl, using an electric mixer on medium speed until creamy. Gradually beat in sugar until combined, scraping down sides of bowl as needed. Beat in eggs, 1 at a time, then vanilla. Gradually beat in a third of flour mixture, then half the milk. Repeat additions, ending with remaining third of flour mixture. Spoon into muffin cups, filling three-quarters full.
Bake in centre of oven until a cake tester inserted in centre of cupcakes comes out clean, about 25 min. Let cupcakes cool completely.
To assemble, insert a small paring knife 1 inch deep into a cupcake at a 45-degree angle, halfway between the centre and the outside edge. Cut out a small cone and save for another use. Repeat with remaining cupcakes. Stir 1/2 cup finely chopped strawberries into frosting. Fill and frost each cupcake with a palette knife or spoon, then top with a strawberry half.
Nutrition (per serving)
Calories 315, Protein 5g, Carbohydrates 34g, Fat 18g, Fibre 1g, Sodium 209mg.