Meyer Lemon Curd Cupcakes for Two

by Erin

The more I pack, the more stuff I realize I have (and wonder how more than one person could have ever survived living in this apartment). In an effort to reduce the unnecessary clutter, as is typical with packing/moving, I have a separate set of boxes that are being filled with things to donate or give away. Some of it is stuff that I have debated donating in the past but somehow convinced myself to hold on to. Just goes to show that you should trust your instincts when you cannot answer the question, “when will I need/wear this?” Of course then there are things like my highschool tennis hoodies that even though I never wear them I refuse to donate them.

Meyer Lemon Curd Cupcakes 1

Which brings me to the items in my fridge that I cling on to because I don’t like to waste things and think that I will find some purpose for it in another recipe, only to be pushed to the back and lost. Then much later it is found without knowledge of what it was in the first place. Thankfully I found a purpose for the meyer lemon curd before it suffered the same fate – stuffed into a vanilla cupcake! Yes, I know I could’ve just eaten it straight up but that wouldn’t have been as fun because these cupcakes also happen to make just enough for two. Got any leftover frosting lying around? Perfect time to use it! I somehow did not have any so I whipped up a miniature batch of white chocolate buttercream.

Meyer Lemon Curd Cupcakes 2

Two years ago: Broccoli Quiche

Three years ago: Pizza Dough


Serves 2



1 egg white

2 Tbsp sugar

2 Tbsp unsalted butter, melted

1 tsp vanilla extract

1/4 cup all-purpose flour

1/4 heaping tsp baking powder

Pinch salt

1-1/2 Tbsp milk


1-2 Tbsp meyer lemon curd


1 Tbsp unsalted butter, at room temperature

1/2 cup powdered sugar

1/8 tsp vanilla extract

0.5 oz. white chocolate, melted

1/2-1 tsp milk


  1. Preheat oven to 350 degrees. Line a muffin pan with 2 liners.
  2. In a small bowl, add egg white and sugar and whisk until combined. Add in vanilla and melted butter and stir until mixed. Add flour, baking powder and salt and stir until smooth. Stir in milk. Divide batter equally between the 2 cupcake liners.
  3. Bake at 350 for 12-16 minutes, or until cake is set. Let cool completely.
  4. While the cupcakes cool prepare the frosting: In a small bowl, cream butter with an electric mixer until fluffy, then add vanilla. Add in powdered sugar on low speed. Add in melted white chocolate and beat until incorporated. To reach desired consistency, add in milk 1/2 teaspoon at a time with mixer on low speed, until it reaches desired consistency.
  5. Using a paring knife, cut out the core of the cooled cupcakes. Fill with meyer lemon curd. Cut off the tops of the removed cored and place on top of filling. Frost and decorate with sprinkles if desired.

Source: Cupcakes and Frosting adapted from How Sweet It Is.


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Kim Beaulieu January 15, 2014 - 12:05 am

Okay Erin, you know how much I love Meyer Lemons so this is right up my alley. Totally digging these.

Zainab @ Blahnik Baker January 13, 2014 - 9:06 pm

Yummmm!! I love these..they are beautiful!!

Denise Martin January 13, 2014 - 11:28 am

please help! I am still looking at where to save a recipe. all I see at the botton is a way to share or print is there anyother way to save this.

spiffycookie January 13, 2014 - 11:32 am

If you click the “print/pdf” button at the bottom of the post, it will allow you to save a PDF copy of the recipe.

Renee @ Tortillas and Honey January 13, 2014 - 11:10 am

These cupcakes are beautiful, I love the little sprinkles. I love that these only make two cupcakes, I can totally see myself making these… even the buttercream by itself. ;-)

Carolyn January 13, 2014 - 8:46 am

These are simply gorgeous, Erin. I need to pin them!

CakePants January 12, 2014 - 9:09 am

How cute! I love the idea of making just two cupcakes, and these look scrumptious!


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