Martha Stewart's Meyer Lemon Cupcakes (#7)

The is the seventh cupcake in my self-challenge to make all of the cupcakes from  Martha Stewart's 175 Cupcakes book. For this cupcake, you also make the lemon curd using Myer Lemons. 

I made these cupcakes for Laura's birthday...but a week late, because we were in Ocean City for her actual birth day! We went to The Hobbit on 81st, that place has changed. It was awesome!
If you make these, make sure that you leave enough time for the entire process. Once you make the lemon curd you have to chill it for at least 2 hours.
I ordered these cute cupcake liners from They tons of really cute liners. Tell them that the Cupcake Queen sent you!

Layla was very serious during this photo shoot...but she got a big non-grain treat at the end of the session!
Hope you have a fantastic week...I'll be thinking about all of you. You are the greatest!
Rock on, CQ

Meyer Lemon Cucpake Recipe: Martha's book says: "The mild and sweet flavor of Meyer lemon is one of Martha's favorites, these zest-flecked cupcakes are filled with Meyer flemon curd, which peeks out from the tops. The fruit, which is actually a lemon-orange hybrid is generally available at specialty stores in winter and early spring. If you can't find Meyer lemons. use regular lemons instead. The recipe yields a lot of cupcakes, so you may want to consider these for a bake sale or large gathering, such as a shower or special birthday celebration."

Make 42 cupcakes.


3 1/2 cups all-purpose flour, sifted
2 tablespoons finely grated Meyer lemon zest, plus 2 tablespoons fresh Meyer lemon juice (from 1 to 2 Meyer lemons)
1/2 teaspoon baking powder
1 1/2 teaspoons coarse salt
1 3/4 cups (3 1/2 sticks) unsalted butter, room temperature
3 cups granulated sugar
8 ounces cream cheese, room temperature
7 large eggs, room temperature
1 teaspoon pure vanilla extract
Confectioners’ sugar, for dusting
Lemon Curd (made with Meyer lemons; see recipe below for ingredients and directions)


1. Preheat oven to 325 degrees F. Line standard muffin tins with paper liners. Whisk together flour, zest, baking powder, and salt.
2. With an electric mixer on medium-high speed, cream butter and granulated sugar until pale and fluffy. Beat in cream cheese. Reduce speed to low. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in lemon juice and vanilla. Add flour mixture in three batches, beating until just combined after each.

3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 28 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

4. To finish, dust cupcakes with confectioners’ sugar. Fill a pastry bag fitted with a coupler and a medium round tip (#8) with curd. Insert tip into top of each cupcake, and squeeze some curd below top to fill the inside, then lift the tip and squeeze more curd in a pool on top. Filled cupcakes can be kept at room temperature up to 1 hour (or refrigerated a few hours more) before serving.

Lemon Curd
Martha says: "A high proportion of lemon juice gives curd its intense flavor. As an acid, the juice also prevents the yolks from curdling when heated (unlike when making pastry cream, which requires the extra step of tempering). You can substitute an equal amount of juice from other citrus, such as lime, grapefruit, or blood orange."


2 whole eggs plus 8 egg yolks
1 cup sugar
2/3 cup fresh lemon juice (about 6 lemons)
2 tablespoons unsalted butter, cut into small pieces, room temperature
(Makes about 2 cups)


1. Combine whole eggs and yolks, sugar, and lemon juice in a heatproof bowl set over a pan of simmering water. Cook, whisking constantly, until mixture is thick enough to coat the back of a spoon. Remove from heat. Add butter, a few pieces at a time, whisking until smooth after each addition. Strain through a fine sieve into another bowl, and cover with parchment paper or plastic wrap, pressing it directly on surface to prevent a skin from forming. Refrigerate until chilled and firm, at least 2 hours (or up to 2 days).


  1. i love tangy lemony desserts! probably my favorite flavor. these are really pretty!

  2. This look adorable but I am sure they taste even better! I just love Meyer lemon anything!

  3. Wow, your photos are amazing! They look delicious! I love cooking but baking is not one of my abilities! I blame it on my oven!!

  4. you go girl...hope you have lotsa friends to share yr cupcakes with.
    These look sunny...:)

  5. looking good--you are making your way through the book, super job. i guess layla is having a blast too, lol. ps--was that ocean city nj or ocean city maryland. i am from nj and we spend alot of time at the ocnj beaches, fun for the whole fam. thanks for sharing your cupcakes and your great doggie pix.

  6. Wow, just making lemon curd is time consuming enough. Good work!

  7. I love this! The fact that you don't have messy frosting all over these is great! Why didn't I think of this? Thanks for the cute photos and yummy recipe.

  8. These look delish!

  9. WHAT a good lot would have put paid to them instantly!! ...and I love how the cupcakes look like fried eggs sunny side they taste delicious...meyer lemons are so fragrant and divine. Keep up the good work!!

  10. oh my(er), these look delicious!

  11. cute doggy and beautiful pictures!

    i was wondering... do you have permission to repost martha's recipes? i have a blog myself and i am not sure if it's ok to repost someone else's recipes without their permission (copyright law on recipes isn't all that clear).

  12. i love you site. thank you.

  13. best dessert to served after a family dinner or can also be a star on a party table. love it!

  14. Oh my god!! How could you put this pics here!! I'm so hungry now!!
    Wanna try your recipe for sure!!

  15. i feel bad for the pooch! did he get a taste?

  16. andrea12:48 PM

    I'm surprised that so many reviews are from people who have not made the recipe.
    I DID make it, and was dreadfully disappointed. I am a professional chef, and I should have trusted my gut when I looked at the ingredients list. There is so much fat in these cupcakes that they are as dense as a brick of cream cheese. They are hardly a cake at all.
    Once I added the lemon curd I could hardly finish the cupcake (and I am a hard core lemon fanatic) but these are just way too rich.
    I had to cut out a hole from each cupcake to add lemon curd-- there is NO way you could just pipe it inside as you could with a normal cake.
    Sorry. Hate to be a wet blanket, especially on a non-professional blog that is otherwise great, but I wish I had had a warning because I am taking these to a BBQ today and I wish I had made something else.
    No more Martha Stewart for me. This was my first and last time trusting her.
    But to the cupcake queen, you go girl. Your blog is a great idea and your photos are fabulous.

  17. So darn cute! Kids would love these for sure because they look like eggs. I'm in search of a great lemon cupcake recipe for a bridal shower, will try these for sure. Thanks so much!

  18. Thanks for posting the recipe. I made these for a bridal shower and added a squirt of raspberry jam inside the cupcake before putting in the lemon curd. Then I topped each with a fresh raspberry. Delish. But my daughter took the cookbook with her when she got married so I had to google the recipe. Anyway, these are so wonderful!!

  19. Thanks for the recipe! Made a batch with my children, and we had great fun. They tasted delicious!