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Lemon Curd Cupcakes with Chocolate Covered Cherry Pumpkins

Indulgent Lemon Curd Cupcakes with Chocolate Covered Cherry Pumpkins

These Lemon Curd Cupcakes with Chocolate Covered Cherry Pumpkins are a delightful treat that celebrate autumn, featuring zesty lemon flavor and rich chocolate.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 2 hours
Total Time 2 hours 55 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup All-Purpose Flour Substitute with gluten-free flour for a gluten-free option.
  • 1 cup Granulated Sugar Can be replaced with coconut sugar for a lower glycemic choice.
  • 2 teaspoons Baking Powder Always check for freshness to achieve the best rise.
  • ½ teaspoon Salt Balances sweet flavors.
  • 3 large Eggs For a vegan alternative, use flax eggs.
  • 1 tablespoon Lemon Zest Choose zestable lemons for the best aroma.
  • ¼ cup Fresh Lemon Juice
  • ½ cup Unsalted Butter Use melted butter or substitute with coconut oil for dairy-free option.
  • 1 teaspoon Vanilla Bean Paste Vanilla extract can be used if it’s what you have.
For the Chocolate Pumpkins
  • 1 cup Maraschino Cherries Ensure they are dried well before dipping.
  • 1 cup White Chocolate Dairy-free chocolate is a suitable substitute.
  • 5 drops Orange Oil-Based Food Coloring Can be omitted for a natural look.
  • ½ cup Dark Chocolate Choose a vegan option if necessary.

Equipment

  • Cupcake Pan
  • mixing bowls
  • saucepan
  • whisk
  • piping bag

Method
 

Step-by-Step Instructions
  1. Step 1: Make the Lemon Curd: In a saucepan over low heat, combine freshly squeezed lemon juice, granulated sugar, and eggs, whisking continuously until thickened. Cool and chill for 1-2 hours.
  2. Step 2: Bake the Cupcakes: Preheat oven to 350ºF (175ºC). Mix flour, baking powder, and salt. Whisk eggs, melted butter, lemon zest, vanilla, and sugar. Combine wet and dry, fill cupcake liners, and bake for 20-25 minutes. Cool completely.
  3. Step 3: Prepare the Buttercream: Beat unsalted butter and powdered sugar until creamy. Add milk and vanilla extract until smooth. Set aside for piping.
  4. Step 4: Create Chocolate Pumpkins: Melt white chocolate and add orange food coloring. Dip dried cherries and let set on parchment.
  5. Step 5: Add Facial Details: Melt dark chocolate and use to create faces on the chocolate-covered cherries. Let cool and harden.
  6. Step 6: Assemble the Cupcakes: Hollow out a little from the center of each cupcake, fill with lemon curd, and pipe buttercream on top.
  7. Step 7: Garnish & Serve: Garnish with lemon zest or powdered sugar before serving.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 28gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

These cupcakes can be made in advance and stored in an airtight container in the fridge for up to 3 days.

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