Lemon Curd Cupcakes
Ingredients
- 1 ½ call-purpose flour
- 1 ½ tspbaking powder
- ½ tspsalt
- 1 cgranulated sugar
- zest of 2 large lemons
- ½ cunsalted butter
at room temperature
- 2 largeeggs
- 1 tspvanilla extract
- ½ cwhole milk
- 3 tbspfresh lemon juice
- ¼ clemon curd
- 1 cunsalted butter
at room temperature
- 4 cpowdered sugar
- 2 tbspwhole milk
- 1 tspvanilla extract
- zest of 1 large lemon
- yellow sprinkles
if desired
Directions
- 1
Preheat oven to 350 degrees F. Line a cupcake pan (12 cups) with paper liners. Set aside.
- 2
In a medium bowl, whisk the flour, baking powder, and salt together. Set aside. In a small bowl, combine the sugar and lemon zest. Rub together with your fingers until fragrant.
- 3
In a stand mixer, beat the butter and sugar mixture together until light and fluffy and lightened in color. This will take about 8 minutes. Scrape down the sides of the bowl with a rubber spatula.
- 4
Add the eggs one at at time, beating after each addition. Add in the vanilla.
- 5
Add the flour mixture and milk alternately, starting and ending with the flour. Mix until flour is just incorporated. Don't overmix. Mix in the lemon juice.
- 6
Divide batter evenly in prepared cupcake liners, filling 2/3 full. Bake cupcakes for 18-20 minutes or until a toothpick inserted in the center comes out clean. Transfer pan to a wire cooling rack and cool completely.
- 7
While the cupcakes are cooling, make the frosting. Using a stand mixer, beat the butter until creamy. With the mixer on low, add 1 cup of powdered sugar at a time until all of the powdered sugar is added. Beat in the milk, vanilla extract, and lemon zest. Beat until smooth.
- 8
To fill the cupcakes, using a knife, cut out a small hole in the center of the cupcake, about the size of a dime. Carefully remove the center piece and set aside. Fill each hole with about 1 teaspoon of lemon curd. Push the top of the cupcake piece you removed over the hole to cover up the lemon curd. A little lemon curd might squirt out and that is ok. Just wipe it off. You can leave the lemon curd showing if you wish and just eat the scraps. You will cover the hole with frosting. It works both ways.
- 9
Place the frosting in a pastry bag and frost. I used the 1M Wilton tip. Decorate with yellow sprinkles, if desired. Serve!
- 10
Note-Frosting can be made up to 2 days ahead of time and stored in the refrigerator. Let it come to room temperature and beat briefly before using. The lemon curd can be made up to two weeks in advance. Store in the refrigerator until ready to use. You can store the finished cupcakes in the refrigerator for 1-2 days. Let the cupcakes come to room temperature before serving. They are best the day they are made.
Lemon Curd Cupcakes
Similar Recipes
Ratings & Reviews
Based on 15 ratings
Rating Breakdown
About this Recipe
Craving a dessert that tastes like sunshine? These Lemon Curd Cupcakes are the ultimate treat, combining a bright lemon cake with a luscious lemon curd filling and sweet, tangy buttercream, perfect for any spring or summer gathering.
What sets these cupcakes apart is the delightful interplay of textures and vibrant lemon flavor at every layer. You get the airy crumb of a classic cupcake, a burst of creamy, tart lemon curd in the center, all crowned with a smooth, rich lemon buttercream. The flexibility to use either homemade or quality store-bought lemon curd makes this delightful dessert accessible for any baker.
Prepare for an experience that tantalizes your taste buds with every bite. The cake itself is moist and tender, infused with fresh lemon zest and juice. As you bite in, you'll discover the surprise of the bright, tangy lemon curd center, which perfectly balances the sweetness of the fluffy buttercream. The frosting, made with fresh lemon zest, adds another layer of zesty aroma and creamy texture, creating a truly irresistible dessert. These cupcakes are a joyful celebration of lemon, offering a sophisticated yet utterly comforting sweet treat.
While using homemade lemon curd will give you the freshest flavor, feel free to use a high-quality store-bought lemon curd to save time without compromising on taste. For an extra touch, you can even add a touch more lemon zest to the buttercream for an even punchier citrus note, or skip the sprinkles for a more elegant look.
These Lemon Curd Cupcakes are an ideal dessert for warm weather holidays, potlucks, or simply as a special treat to brighten any day. Serve them as the centerpiece of your dessert table to impress guests with their vibrant flavor and beautiful presentation.