Mostly Sourdough

All things sourdough

  • Home
  • About
    • Culinary School Adventures
      • Intro to Baking & Pastry
  • Recipes
    • Breads
    • Breakfast
    • Brownies/Bars
    • Cake
      • Cupcakes
    • Candy
    • Cookies
    • Custards
    • Drinks
    • Ice Cream
    • Muffins
    • Pie
    • Savory Items
    • Scones
    • Vegan
  • Contact

Lemon Cupcakes with Yuzu Curd Filling and Yuzu Buttercream

January 20, 2014 by Sophie 2 Comments

Well, lemon doesn’t exactly scream January, however in California lately, the weather has been so nice it also FEELS like it could be late-Spring.

I have been on a cupcake kick this month, as there have been a few birthday celebrations in the family with cake and cupcakes, as well as a Cupcake Tour I did in San Francisco through groupon, so I have been in that state-of-mind. My dad has a really nice garden set up full of fruit trees and vegetables, so they just finished harvesting tons of Yuzus, lemons and limes.

My little sister Aki with some Yuzus from the garden

Yuzu is a Japanese citrus with a flavor unlike lemon or lime. It’s a really delicious and unique addition to any kind of dish. When my dad told me that he had a ton of yuzu juice from their harvest (they’ve been making marmalade and jam) I really wanted to try making yuzu curd.

We made it together one afternoon while I was home, and it turned out amazing! I knewwww I had to make some citrus cupcakes so that I could use the Yuzu curd as filling since it has been the month of cupcakes in our house.They came out so good if I do say so myself. The buttercream is flavored with the curd as well, and gives it such a nice (yet subtle) kick.

And cupcakes can be so cute, can’t they?

For the cupcakes:
8.5 ounces granulated sugar
6 ounces cake flour
1/4 tsp salt
3/4 tsp baking powder
scant 1/2 tsp baking soda
Zest of one lemon
4 ounces unsalted butter, softened
2 eggs
5 ounces buttermilk
1 tsp vanilla extract

To make the cupcakes:
Preheat the oven to 350 degrees, and line a muffin tin with cupcake liners.
In the bowl of your standmixer, combine the sugar, cake flour, salt, baking powder and soda and zest, mix on low until incorporated. Add the butter, and mix on medium until the butter is broken up to the size of a dime. In a separate bowl whisk together the eggs, buttermilk and vanilla. Add half of the egg mixture to the mixer, and beat on medium for about a minute. Scrape down the sides of the bowl, and add the rest of the egg.  Mix until there are no lumps and be sure to scrape down the bowl again. Portion into your muffin tin, and bake for 18-20 minutes. Allow to cool entirely before filling/frosting.

*Recipe I used to make the Yuzu curd (I just used the yuzu juice in place of meyer lemon)
*The buttercream was made from the Aunt Sassy Cake Honey Vanilla Buttercream recipe in Baked Explorations Cookbook

To fill:
Use a large piping tip or a cupcake corer to take out a small hole in the center of your cupcakes. Fill a small piping bag (small star tip) with the yuzu curd and pipe into the cupcakes just to the top of the hole.

To Frost:
I had some of the buttercream from the Aunt Sassy Cake I had made earlier last week, so I used about 2 tablespoons of the Yuzu curd, and a teaspoon of lemon juice to flavor it for the cupcakes. Just use your standmixer with the whisk attachment to beat in the juice and curd into your buttercream of choice. Pipe on to the cupcakes with a large round tip, and use an offset spatula to smooth. For extra flair, pipe a cute decoration of Yuzu curd on top. Store in the refrigerator.

I mentioned before that I went on a Cupcake Tour of San Francisco this week through a deal we found on Groupon. It was a fun way to walk around the Chestnut Street area and pop into cute bakeries to browse their products and taste cupcakes. My favorite cupcake shop was definitely Kara’s.

I made this recipe before we went, so it was nice to compare my work to some of the top cupcakes in SF. Because of the uniqueness of the yuzu flavor, I have to say these guys could stand up to some of the ones we tasted on the tour.

I recommend making the curd if you can get your hands on enough Yuzu juice. So. Good.

Photos taken by my wonderful boyfriend, Nevin Cullen.

Filed Under: Cupcakes, Uncategorized

« Chocolate-Orange Madeleines with Grand Marnier Spiked Ganache
Chocolate Cupcakes with Salted Caramel Filling and Honey Vanilla Bean Buttercream »

Comments

  1. serene says

    June 21, 2016 at 1:12 am

    Hi Sophie! Your Yuzu Cupcakes look so awesome! i have tried making yuzu cupcakes before, but without yuzu curd. Yours look so great! Can I know for your recipe stated, how many cupcakes you can make?

    Reply
    • Sophie says

      July 25, 2016 at 6:40 pm

      Hi Serene! So sorry for the delayed response. I’ve taken a prolonged break from the blogging world, but I’m hoping to get back to it soon. It’s been so long since I’ve made these cupcakes, I’m afraid I do not remember how many this recipe makes. However, I would say probably somewhere between 12-18 cupcakes. I hope that helps!!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Welcome to Mostly Sourdough

Hi there! I'm Sophie. In this little nook of the interwebs you will find mostly recipes that incorporate sourdough and sourdough discard, as I am a true baker at heart. I also share tasty and healthy vegetarian savory dishes. … Read More

Connect!

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Search the site…

Explore Categories…

Archives

Keep in Touch!

Receive updates via email

Insta Feed

Finally sharing some moments from our wedding! Har Finally sharing some moments from our wedding! Hard to believe this was 2 months ago already. The best, most beautiful day in the redwoods eating great food, drinking and laughing with our friends and families. Couldn’t have asked for a better day! 🍾🥂🧀🍞🤍💍
•
Last photo was definitely me talking mad smack at corn hole.
•
•
•
#weddinginthewoods #wedding #redwoods #diywedding #cornhole #marincounty #bayarea #picnicwedding
I never posted the full scoring video of this mand I never posted the full scoring video of this mandala babe!✨🌾
•
I shared some of my favorite tips for scoring a mandala a few reels back, so check those out if you want to try a design like this for the first time. I find symmetry a little challenging, for some reason. My brain has a hard time with repetitive patterns, but taking it slow and drawing it out beforehand really helps!
•
Scored with my @wiremonkeyshop lame, baked in my @challengerbreadware pan. 🤍🌾🍞✨
•
•
•
#sourdough #sourdoughbaking #sourdoughbread #breadbosses #sourdoughbreadart #sourdoughscoring #canonphotography #bread #breadbaking #breaddesign #breadlover #breadmaking #breadscoring #wildyeast #naturallyleavened #artistsofinstagram #edible #fermentation #wheatstalks
Sourdough hand pies! Or pop tarts?? Whatever you w Sourdough hand pies! Or pop tarts?? Whatever you wanna call them, they are delicious! A flaky all-butter pie dough made with sourdough discard, filled with your favorite jam, topped with a simple glaze. Pie is better than cake, no matter the form and I will die on this hill. 🥧
•
If you didn’t know, I feel equally passionate about pie as I do sourdough. These little hand pies are so cute, and really not hard if you just get over the whole pie dough thing. You can do it, I promise!
•
Dm me if you want the recipe, cuz I’m saving this one for my cookbook, but I’ll happily share it with friends. 🤍🥧
•
•
•
#howto #homemade #recipedevelopment #sourdough #easyrecipe #cookingathome #recipes #handpies #breakfast #pie #sourdoughdiscard #freshflour #piedough #poptarts #homemadepoptarts #canonphotography
A little wheat stalk sourdough loaf! Scoring patte A little wheat stalk sourdough loaf! Scoring pattern inspired by @ioncrumb 🤍🌾 I used some fun fresh milled flours in this loaf, along with a touch of dried lavender. So lovely and fragrant out of the oven. 💜🌾🍞
•
Scored with my @wiremonkeyshop Poco lame, baked in my @challengerbreadware pan 🌾
•
•
•
#sourdough #sourdoughscoring #sourdoughart #breadbaker #breaddesign #wildyeast #naturalleavened #freshflour #fermentation #wheat #ladybaker
Blue cornmeal sourdough waffles! Here’s my go-to Blue cornmeal sourdough waffles! Here’s my go-to sourdough waffle (and pancake) recipe. I love these because I swap ingredients all the time to try different flours and liquids. No buttermilk? Make your own, or just use milk and add some Greek yogurt for flavor. 🧇🌾🌽
•
Sourdough Waffles (and pancakes):
2 eggs
220g buttermilk
100g milk
5g vanilla extract or vanilla bean paste
200g sourdough starter (can be active or discard)
50g sugar
6g baking soda
4g baking powder
5g salt
90g whole wheat flour
50g cornmeal
100g all-purpose flour

Whisk together the wet ingredients with the sugar until combined. Add the dry ingredients and whisk together until smooth. You may need to add more flour or milk to get it to the right consistency. Cook in a preheated waffle iron until golden and crisp.
•
•
•
#howto #homemade #recipedevelopment #sourdough #easyrecipe #cookingathome #recipes #sourdoughwaffles #breakfast #waffles #sourdoughdiscard #freshflour #sourdoughpancakes
Happy mandala Monday! It’s been too long since I Happy mandala Monday! It’s been too long since I’ve scored a mandala loaf, so I was so excited to bake this babe. 🍞🌾 Some of my favorite tips for scoring a mandala pattern on sourdough:

👀 Plan your design. Sketch it out on paper before going to the loaf. It helps to have something to reference. Then use a toothpick to trace it out on your loaf. ✍🏻

🧊 Keep your cool. If you’re worried your loaf will pancake before you finish scoring, pop it in the freezer for 20 minutes beforehand to get it extra cold and easier to work with.

✨And my final tip, which goes for any pattern, don’t be afraid to try something new! Trust your instincts and often you’ll love the result, but even more importantly you’ll learn something new for next time. 🤓
•
•
•
#sourdough #sourdoughscoring #sourdoughart #breadbaker #breaddesign #mandala #wildyeast #naturalleavened #fermentation #wheat #ladybaker

Copyright © 2022 · Foodie Child Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress