Description
These Lemon Curd Cupcakes are a delightful treat combining moist, tender cupcakes with a tangy homemade lemon curd filling and a luscious lemon buttercream frosting. Perfect for spring or summer gatherings, this recipe offers a balance of sweet and zesty flavors with a creamy texture in every bite.
Ingredients
Cupcakes
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
- Zest of 1 lemon
Lemon Curd
- ½ cup fresh lemon juice (about 2-3 lemons)
- ¾ cup granulated sugar
- 3 large egg yolks
- 4 tbsp unsalted butter, cut into cubes
- 1 tbsp lemon zest
Lemon Buttercream Frosting
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1-2 tbsp heavy cream (as needed)
Instructions
- Make the Lemon Curd: In a saucepan set over medium-low heat, whisk together the fresh lemon juice, granulated sugar, and egg yolks. Stir constantly for 8-10 minutes until the mixture thickens. Remove from heat, then stir in the cubed unsalted butter and lemon zest until the curd is smooth. Transfer the lemon curd to a bowl and cover it tightly with plastic wrap pressed onto the surface to prevent a skin from forming. Chill in the refrigerator while you prepare the cupcakes.
- Bake the Cupcakes: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest. Alternately add the dry flour mixture and whole milk in batches, starting and ending with the flour mixture, mixing gently after each addition until the batter is smooth. Divide the batter evenly among the cupcake liners, filling each about three-quarters full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before filling.
- Fill with Lemon Curd: Using a small knife or cupcake corer, remove a small section from the center of each cooled cupcake. Spoon or pipe the chilled lemon curd into each hollowed-out space, filling them generously without overflowing.
- Make the Frosting: Beat the softened butter until smooth and creamy. Gradually add the powdered sugar one cup at a time, mixing thoroughly after each addition to avoid lumps. Mix in the fresh lemon juice and vanilla extract. Add heavy cream one tablespoon at a time as needed to achieve a fluffy, spreadable consistency. Beat the mixture for several more minutes until light and airy.
- Frost & Enjoy: Using a piping bag or a spatula, frost the lemon curd-filled cupcakes evenly. Garnish each cupcake with additional lemon zest or a small dollop of lemon curd if desired for an elegant finish. Serve and enjoy these tangy, sweet treats!
Notes
- For best results, use fresh lemons for the juice and zest to maximize flavor.
- Ensure the cupcakes are completely cooled before filling to prevent the lemon curd from melting.
- You can store cupcakes in an airtight container in the refrigerator for up to 3 days.
- If lemon curd is not desired, you can fill the cupcakes with a lemon-flavored jam or jelly.
- Adjust the amount of heavy cream in the frosting to get a perfect spreadable texture depending on weather and humidity.
- Prep Time: 25 minutes
- Cook Time: 48 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
