Vanilla Cupcakes with Lemon Orange Curd and Buttercream Frosting

Up the ante by spooning luscious lemon-orange curd into basic vanilla cupcakes! The sweet buttercream and tart curd is a winning combination.

Makes 12 cupcakes  Prep Time 30 minutes  Baking Time 15 to 20 minutes

1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup butter, unsalted
1 1/4 cups sugar
2 medium eggs, lightly beaten
1/2 cup evaporated milk
3 teaspoons vanilla extract

For the lemon-orange lemon curd
1/2 cup lemon juice
3 tablespoons orange juice
zest from 1 lemon and 1 orange
1/2 cup sugar
4 egg yolks
     (Click to see How to Separate an Egg)
1/3 cup butter

For the buttercream frosting
1/8 cup unsalted butter
1/8 cup shortening
2 tablespoons glucose
2 tablespoons milk
3 teaspoons vanilla extract
pinch of salt
1 cup confectioners’ sugar, divided
food coloring

1  In a bowl, mix flour, baking powder, and salt. Set aside.

2  In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and creamy. Add beaten eggs a little at a time until mixture is smooth.

3  Add dry ingredients alternately with milk and vanilla, ending with the dry ingredients. Mix until just combined.

4  Divide batter among cups in a muffin pan lined with cupcake liners and bake in a 350ºF oven for 12 to 15 minutes.

5  Make the lemon-orange curd: Heat juices together with zest and sugar. When boiling, add a little of the hot liquid to the yolks, then bring back to the flame, whisking the entire time. When mixture cools slightly, add butter. (Not too fond of sour curds? You can opt to lower the lemon juice to 1/3 cup to lessen the tartness.)

6  Make the frosting: Beat all the ingredients except 1/4 cup confectioners’ sugar. Look at the consistency before adding extra confectioners’ sugar. Color with food coloring until desired hue is achieved.

7  Assemble cupcakes: Take one cupcake and remove a peso-sized core from the middle. Fill with orange lemon curd and top with vanilla buttercream.

Photography by At Maculangan | Recipe by Millet Soberano of Divine Desserts and Bean and Baker | Styling by Paulynn Chang Afable

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