Lemon Curd Cupcakes
Bright, zesty, and utterly irresistible, these Lemon Curd Cupcakes are the perfect marriage of tangy citrus flavor and fluffy, buttery cake. Featuring a moist vanilla-lemon cupcake base with a luscious lemon curd center, each bite delivers a burst of sunshine. Topped with a creamy lemon buttercream frosting and a sprinkle of fresh lemon zest, these treats are as visually stunning as they are delicious. Whether you're using store-bought or homemade lemon curd, the recipe highlights ease of preparation without sacrificing gourmet quality. Ready in under an hour and yielding a dozen cupcakes, they’re ideal for everything from tea parties to summer celebrations. Customize with your favorite garnishes, and enjoy bakery-style perfection right at home!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 1 cups Granulated sugar
- 2 Large eggs
- 3 tablespoons Fresh lemon juice
- 1 teaspoons Lemon zest
- 0.5 cups Whole milk
- 0.75 cups Lemon curd (store-bought or homemade)
- 2.5 cups Powdered sugar
- 0.5 cups Additional unsalted butter, softened (for frosting)
- 1 teaspoons Vanilla extract
- 2 tablespoons Fresh lemon juice (for frosting)
- 1 teaspoons Lemon zest (for garnish, optional)
Instructions
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, use a hand or stand mixer to cream the softened butter and sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the lemon juice and lemon zest.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Once the cupcakes are cool, use a paring knife or a small spoon to cut out a small circular well in the center of each cupcake. Reserve the cut-out pieces.
Fill each well with about 1-2 teaspoons of lemon curd, then replace the removed cupcake pieces to cover the filling.
To make the frosting, beat the softened butter until creamy. Add the powdered sugar gradually, followed by the vanilla extract and lemon juice. Beat until light and fluffy.
Pipe or spread the frosting onto the filled cupcakes. For an extra touch, garnish with a sprinkle of lemon zest.
Serve and enjoy! Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
5258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.4 g | 313% | |
| Saturated Fat | 148.7 g | 744% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1143 mg | 381% | |
| Sodium | 1603 mg | 70% | |
| Total Carbohydrate | 743.2 g | 270% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 584.9 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 355 mg | 27% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 781 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
