Lemon Curd Cupcakes
Treat yourself to zesty Lemon Curd Cupcakes! Our easy recipe will guide you to create these deliciously refreshing desserts that everyone will love.
Ingredients
- 1 ½ cups (190g) all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- Zest of 1 lemon
- ½ cup (120ml) whole milk
- 2 tbsp fresh lemon juice
For the Lemon Curd Filling:
- ½ cup (120ml) store-bought or homemade lemon curd (or make your own with egg yolks, sugar, lemon juice, and butter)
For the Frosting:
- ½ cup (115g) unsalted butter, softened
- 2 cups (250g) powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp heavy cream or milk
- Optional: Yellow food colouring, extra lemon zest for garnish
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat butter and sugar until light and fluffy (~3 mins).
- Add eggs, vanilla, and lemon zest, mixing well.
- Alternatively, add the dry ingredients and milk + lemon juice, mixing until just combined.
- Fill cupcake liners 2/3 full and bake for 18-20 minutes or until a toothpick comes out clean. Let cool completely.
Fill with Lemon Curd:
- Use a cupcake corer or spoon to remove a small centre from each cupcake.
- Fill each hole with 1-2 tsp lemon curd.
Make the Frosting:
- Beat butter until smooth. Gradually add powdered sugar, then vanilla and cream until fluffy.
- Pipe or spread frosting onto cupcakes.
- Optional: Drizzle with extra lemon curd and sprinkle with lemon zest.