“Two Peas in a Pod” Lemon Cupcakes

"Two Peas in a Pod" Lemon Cupcakes


Mimi is one of my oldest and dearest friends that I’ve known for almost 25 years. We’ve shared so many milestones, made so many memories……..needless to say, I love me some Mimi 🙂

So you can imagine my utter glee when I found out that she was expecting twins!!! In fact, the twins were such eager little ones that they arrived almost two months early. We were excited to welcome Baby Christopher and Baby Abigail at the end of February—and both are getting stronger with each day!

Mimi and Jinhyeong had their baby shower this past weekend and the theme was perfect—–Two Peas in a Pod. The color scheme was green and yellow and with that, I just knew what I wanted to bring to the baby shower.


"Two Peas in a Pod" Lemon Cupcakes


Lemon Cupcakes filled with Lemon Curd and a Lemon Cream Cheese Frosting—-and topped with fondant sculpted peas! Aren’t the peas darling?


"Two Peas in a Pod" Lemon Cupcakes


I must admit, I spent more time making these little fondant toppers than I did making the cupcakes—-but they were so much fun! I used premade fondant and dyed them with food color gels to get the right hue for the peas and shells. I also painted on some eyelashes and rosy cheeks for the “Baby Abigail peas” to delineate them from her big brother Christopher.


"Two Peas in a Pod" Lemon Cupcakes


Fondant is pretty fun and easy to work with—quite reminiscent of sculpting with Play-Doh! I also learned from my cake pops to nix the food color markers and painted the faces with food color gels and toothpicks. MUCH more effective don’t you think?

I’ll be the first to say that I’m not the greatest fan of the flavor fondant. But it’s the perfect medium to sculpt things with. Just be sure to use a tad of water when you adhere the pieces together or cornstarch when you want to prevent the fondant from sticking.

I would also be remiss if I didn’t give full credit to my nieces Nina and Maya for rolling out all the little peas while I shaped the shells. They were such troopers! 🙂


"Two Peas in a Pod" Lemon Cupcakes


Over all, I think the new Mama, Papa and their guests enjoyed the “Two Peas in a Pod” Lemon Cupcakes. They were whimsical treats to accompany the oober cute decor that the hostesses prepared. 🙂

Just my small contribution to Welcome Baby Christopher and Baby Abigail!!!!!!!! xoxo!


“Two Peas in a Pod” Lemon Cupcakes
From Brown Eyed Baker
Makes 28-30 Cupcakes

For the cupcakes:
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
4 ounces unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
2 cup granulated sugar
5 large eggs
4 tablespoons limoncello
1 cup buttermilk
½ cup lemon juice
Zest of two lemons

For the lemon curd:
Zest of 2 lemons
1 cup lemon juice
½ cup granulated sugar
2 eggs + 2 egg yolks

For the cream cheese limoncello frosting:
½ cup unsalted butter, at room temperature
16 ounces cream cheese, at room temperature
2 tablespoon limoncello
4-5 cups powdered sugar, sifted
1-2 drops yellow food color

1. Prepare the cupcakes. Preheat the oven to 350 degrees F and position a rack in the center. In a medium bowl, combine the flour, baking powder and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter, cream cheese and sugar on medium speed until light and creamy, 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Add the limoncello and beat an additional minute. On low speed, add flour mixture and buttermilk alternatively, beginning and ending with the flour mixture. Add the lemon juice and zest and mix on low speed just until incorporated. Divide the batter between 12 muffin tins. Bake for 20 minutes or until a toothpick inserted near the middle comes out clean. Let cool completely.

2. Prepare the lemon curd. In a heavy medium saucepan, stir together the lemon zest, juice and sugar and bring to a simmer over medium heat. In a small bowl, whisk together the egg and egg yolk. Whisk the lemon mixture into the eggs to temper them. Scrape the mixture back into the saucepan and place over medium heat, whisking constantly until it thickens, about 5 minutes. Remove from the heat, and let cool completely.

3. Prepare the cream cheese limoncello frosting. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until light and creamy, about 2-3 minutes. Add the limoncello and beat for an additional minute. Reduce the speed to low and gradually add the sifted powdered sugar and beat until fully incorporated and smooth.

4. Assemble the cupcakes. Cut a hole into each cupcake with the large end of a melon baller or the back end of a large pastry tip. Fill each cavity with the lemon curd. Fill a pastry bag with the cream cheese limoncello frosting and pipe onto each cupcake. Top with fondant peas.


Vanilla Cupcakes with Lemon Curd & Guava Buttercream Frosting

Confession: Sometimes when I’m testing out a new component to a recipe, I’ll use shortcuts in other areas. For example, when I thought of creating Vanilla Cupcakes with Lemon Curd & Guava Buttercream Frosting, I wanted to focus my time on getting the right flavor profile down for the Guava Buttercream and defaulted to using a packaged Lemon Curd from Trader Joe’s (which, incidentally, is delicious!). And although I love Lemon Curd and would have been able to find many uses for it, I didn’t want to whip up an entire batch for such a small amount. Trader Joe’s to the rescue!

The Guava Buttercream was inspired through one of my other ongoing projects—attempting to make the elusive Hawaiian Guava Chiffon Cake. And although I have been quite unsuccessful with that particular Island pastry, it has left my pantries well stocked with guava products such as jams, syrups and nectar. If you can’t find Guava concentrated Nectar (I used the Hawaiian Sun brand), you can use regular Guava juice—though I suspect the flavor won’t pack as much punch.

As for the cuppies, I turned to one of my standard vanilla cupcakes to offer a subtle but tasty canvas for the Guava Buttercream. It also paired nicely with the lemon curd though I think the buttecream had such a nice tropical flavor that it could stand on its own. Perhaps a Mango Cupcake with Guava Buttercream sprinkled with Li Hing powder? Mmmmm!!!

And with that, here’s my question to you all….

What type of cuppie do you think will pair well with a Guava Buttercream?



Vanilla Cupcakes with Lemon Curd & Guava Buttercream Frosting
Makes 12 Cupcakes


Vanilla Cupcakes
1½ Cups All Purpose Flour
1½ Teaspoon Baking Powder
¼ Teaspoon Salt
3 Large Eggs (room temperature)
1 Cup Vanilla Sugar* (or plain granulated sugar)
½ Cup Unsalted Butter (room temperature)
1 Tablespoon Good Quality Vanilla Extract
¼ Cup Milk
¾ Cup Lemon Curd

*Vanilla Sugar
Take the scraped Vanilla Bean Pod and bury into one cup of granulated sugar. Cover for a minimum of 5 days, stirring every other day.

Guava Buttercream Frosting
3 to 4 Cups Confectioners Sugar (sifted)
½ Cup Unsalted butter (room temperature)
½ Cup Guava Jam
2-3 Tablespoons Guava Concentrated Nectar

Preheat oven to 350°degrees and place paper liners in pans. In a separate bowl, sift together the flour, baking powder, and salt.

In a standing mixer, beat the eggs and sugar together until light and creamy for about 2 minutes. Add the butter, and vanilla extract. Mix until well incorporated.  Add milk and mix until smooth. Slowly incorporate dry ingredients until well blended.

Fill each lined cup 2/3 full with cupcake batter. Bake for approximately 18-20 minutes, rotating halfway between baking time. Cupcakes are done when a toothpick inserted in the center comes clean. Cool completely in pans on top of a wire rack.

While cupcakes are cooling, prepare Guava Buttercream. In a large mixer bowl, whip the butter for several minutes until very light and fluffy. Slowly add the confectioners sugar until the butter becomes thicker and stiff. Add Guava Jam and Nectar and whip until combined. If needed, add a few more spoons of confectioners sugar until desired consistency is reached.

When cupcakes are thoroughly cooled, fill a piping bag with a small tip and the Lemon Curd. Carefully insert the tip into the cupcake and slowly fill each cake with desired amount. You can also cut a small hole in the cupcake using a pairing knife and fill in with the lemon curd.

Fill another piping bag with the prepared Guava Buttercream. Frost and decorate the cupcakes.