Description
Delicious lemon cupcakes filled with homemade lemon curd and topped with creamy buttercream.
Ingredients
Scale
- 2 cups all-purpose flour (use a gluten-free flour blend for a gluten-free option)
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter (at room temperature)
- 1 cup granulated sugar
- 3 eggs (room temperature)
- 2 tsp vanilla extract (preferably pure)
- 1/2 cup milk (at room temperature)
- 6 egg yolks
- 2 tbsp lemon zest (fresh)
- 1/2 cup lemon juice (freshly squeezed)
- 3/4 cup granulated sugar
- 1/4 tsp salt
- 1/4 cup unsalted butter
- 4 cups powdered sugar (adjust to taste)
- 2 tbsp lemon juice
Instructions
- 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 stand mixer, cream the unsalted butter and granulated sugar together until light and fluffy.
- Add the eggs and vanilla extract to the creamed mixture and mix until just incorporated.
- Gradually add the flour mixture to the creamed mixture, alternating with the milk.
- Distribute the batter into your lined muffin tin, filling each cup about ¾ full.
- Bake for 18-20 minutes, or until a toothpick comes out clean. Let cool for 5 minutes.
- Whisk together egg yolks, granulated sugar, lemon zest, lemon juice, and salt in a saucepan.
- Heat over low, whisking constantly until thickened, about 10-12 minutes.
- Remove from heat, add butter, and whisk until fully combined, then cool.
- In a clean mixing bowl, beat unsalted butter until smooth.
- Gradually add powdered sugar and lemon juice, mixing until well combined.
- Hollow out the center of each cupcake, pipe buttercream around the edge, and fill with lemon curd.
- Chill in the refrigerator for 15-20 minutes to set before serving.
Notes
- Adjust the amount of powdered sugar to taste for the buttercream.
- Use fresh lemon juice for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 24g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg