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September 16, 2025
Maharani Cupcakes Recipe
Maharani cupcakes recipe honors Indian royalty with sophisticated flavor combinations featuring coconut, curry lemon curd, and sweet basil cream that create an unforgettable gourmet dessert experience. These queen-worthy treats elevate traditional cupcakes through exotic ingredients that surprise and delight with each bite. The unique fusion of sweet coconut base, tangy curry-spiced lemon curd, and aromatic basil cream represents culinary artistry at its finest. Perfect for special celebrations, dinner parties, or when you want to impress guests with restaurant-quality desserts, these cupcakes offer complexity that rivals professional bakeries. The stunning presentation and unexpected flavor profiles make them conversation starters while the carefully balanced ingredients ensure each component complements rather than competes. These extraordinary cupcakes prove that home baking can achieve sophisticated, memorable results.
Named for a queen in India, these coconut cupcakes with curry lemon curd and a sweet basil cream topping will wow your friends and family. They have sweet but surprising flavors and a stunning presentation. The cupcakes take time to create, but the final product is worth it! The lemon curd and basil cream need time to chill, so they can be made the night before.
Prep Time:
30 mins
Cook Time:
20 mins
Additional Time:
3 hrs 40 mins
Total Time:
4 hrs 30 mins
Servings:
24
Yield:
2 dozen cupcakes
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Ingredients
Sweet Basil Cream:
1 ½ cups heavy whipping cream
1 bunch fresh basil, washed and dried
Sweet Curry Lemon Curd:
1 cup white sugar
2 eggs, lightly beaten
2 tablespoons mild curry powder
¾ cup fresh lemon juice
3 lemons, zested
¼ cup unsalted butter, melted
Coconut Cupcakes:
1 (18.25 ounce) package white cake mix
1 cup sweetened flaked coconut
1 ¼ cups water
3 eggs
⅓ cup vegetable oil
2 tablespoons coconut extract
6 cups confectioners’ sugar, divided
½ (8 ounce) package cream cheese, room temperature
1 tablespoon silver dragees decorating candy
Directions
To make the sweet basil cream, heat the whipping cream in a saucepan until hot; do not boil. Turn off the heat and add the basil, stems and all, to the cream and allow it to steep for 1 hour. Refrigerate the cream for 3 hours or overnight. Strain and discard the basil.
Meanwhile, make the sweet curry lemon curd. Use a large microwave-safe bowl: the curd will expand to twice its volume as it cooks. Whisk together the white sugar, two eggs, and curry powder until smooth. Stir in the lemon juice, lemon zest, and butter. Cook in the microwave, stirring at one-minute intervals, until the mixture is thick enough to coat the back of a metal spoon. Pour the cooked curd through a sieve and refrigerate for at least three hours or until set. The mixture will have the consistency of soft pudding.
Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with cupcake liners.
Combine the white cake mix and coconut flakes in a mixing bowl. Stir in the water, three eggs, vegetable oil, and coconut extract. (For an extra-light texture, separate the egg whites from the yolks and beat the whites until medium-stiff peaks form. Fold the beaten egg whites into the cake batter.)
Scoop the cake batter into the prepared pans, filling the cups 2/3 full. Bake in the preheated oven until the edges are golden brown and a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Cool completely.
In a chilled bowl, whip the cold basil-infused cream and 3 cups of confectioners’ sugar until stiff peaks form. Refrigerate. Beat the cream cheese and remaining 3 cups of confectioners’ sugar until smooth and soft. Fold in the whipped cream and mix gently until fully combined.
To decorate the cupcakes, spread a tablespoon of the lemon curd on top of each cupcake, followed by a dollop of the basil cream. Sprinkle with dragees.
Editor’s Note
If available, gold dragees or brightly colored chocolate-covered sunflower seeds make beautiful decorations for these cupcakes.
Stovetop Directions
To make the lemon curd on a stovetop, combine the ingredients in a saucepan. Cook and stir over medium-low heat until the mixture thickens, about 15 minutes. Remove from heat, strain, and chill as directed.
Nutrition Facts (per serving)
| 393 | Calories |
| 16g | Fat |
| 60g | Carbs |
| 3g | Protein |
Show Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 393 | |
| % Daily Value * | |
| Total Fat 16g | 21% |
| Saturated Fat 8g | 38% |
| Cholesterol 65mg | 22% |
| Sodium 193mg | 8% |
| Total Carbohydrate 60g | 22% |
| Dietary Fiber 1g | 3% |
| Total Sugars 53g | |
| Protein 3g | 6% |
| Vitamin C 5mg | 5% |
| Calcium 71mg | 5% |
| Iron 1mg | 5% |
| Potassium 96mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
