Lemon Curd Cupcakes Three Ways

Now that I have everyone making the easy microwave Lemon Curd, it's time to put it to good use!  I am not a huge fan of Martha, but sometimes she shows up in the right place at the right time with the right recipe, like she did this morning.  I made Martha Stewart's Lemon Cupcakes from her book "Cupcakes" (page 121).  Abby took 18 to college with her. I took 6 to a quilt group.  And there are still 12 here.  (Hint number one, make  half the recipe!) I think the squirt of lemon in the middle of the cupcake was a lot of fun.  Loved the frosting, too.  The cupcake was a bit dense, but a nice foil for the soft lemony center and sweet creamy top.  I'll make these again next time I have a batch of lemon curd on hand.

Lemon Curd Cupcakes
3 1/2 cups flour
2 T lemon zest (or a bit more,if you like a really lemony cupcake)
1/2 tsp. baking powder
1 tsp. salt
1 3/4 cups butter, at room temperature
3 cups sugar
8 oz. cream cheese, at room temperature
7 eggs, at room temperature
3 T freshly squeezed lemon juice (Martha only used 2)
1 tsp. vanilla

approx. 1 cup lemon curd
powdered sugar or buttercream frosting (recipe below)
toasted coconut, optional
yellow decorating sugar (optional)

Preheat oven to 325 degrees.  Line 36 - 42  cupcake tins with paper liners (Martha stated she made 42 cupcakes out of this batter, I was only able to make 36 ...).  In a medium bowl whisk together flour, lemon zest, baking powder and salt and set aside.  With an electric mixer beat softened butter for two minutes.  Add in sugar and beat for 3 minutes more. Beat in cream cheese.  Add in eggs, one at a time, beating well after each addition.  Beat in lemon juice an vanilla.  Add in flour mixture, beating until just combined.  Bake in preheated 325 degree oven for 28 to 30 minutes.  Cool cupcakes in tins on a rack.  When completely cool, fill and frost.

Place lemon curd in a ziplock bag.  Squeeze curd to the corner of the bag, and cut off about 1/8th inch of the plastic corner to make a "filling bag". With a knife, cut a small cylinder from the middle of each cupcake. Remove and discard the excess cake.  Fill the hole in the cupcake with lemon curd from the ziplock bag.  Sprinkle with powdered sugar or frost with buttercream frosting.

Buttercream Frosting

1 cup butter
3 cups powdered sugar
1 tsp. vanilla

With an electric mixer beat butter for two minutes.  Add in powdered sugar and beat for another three minutes.  Raise speed to high and beat for another two minutes or so. Beat in vanilla.

Spread frosting on desired number of cupcakes.  Sprinkle with toasted coconut or colored sugar if desired.

My favorite is the one with the buttercream frosting and toasted coconut.  What's yours?