Lemon Curd Cupcakes
Equipment
- 1 standard 12-cup muffin tin
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 Small saucepan
- 1 Fine mesh strainer
- 1 hand mixer or stand mixer
- 1 Whisk
- 1 Rubber spatula
- 1 zester or microplane
- 1 piping bag or zip-top bag
- 1 paring knife or cupcake corer
- 1 wire cooling rack
Ingredients
- 1 1/2 cup all-purpose flour sifted
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 teaspoon lemon zest finely grated
- 1/2 cup whole milk room temperature
- 1/2 cup lemon curd for filling
- 1/2 cup unsalted butter softened; for frosting
- 2 cup powdered sugar sifted; for frosting
- 2 tablespoon lemon juice fresh; for frosting
- 1 tablespoon heavy cream or milk for frosting
- 1/4 teaspoon vanilla extract for frosting
- 1 pinch salt for frosting
- 1/4 cup lemon curd for frosting swirl or topping
- 1 teaspoon lemon zest optional; for garnish
Instructions
- Preheat the oven to 350°F (175°C) and line a standard muffin tin with 12 paper cupcake liners.
- In a medium bowl whisk together the flour, baking powder, and salt, then set aside.
- In a separate bowl beat the softened butter and granulated sugar with a mixer until light and fluffy, about 2 to 3 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition, then mix in the vanilla extract and lemon zest.
- Add the dry ingredients to the wet mixture in two additions, alternating with the milk, beginning and ending with the dry ingredients, mixing just until combined.
- Divide the batter evenly among the 12 liners, filling each about two-thirds full.
- Bake the cupcakes for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
- Transfer the tin to a wire rack and let the cupcakes cool in the pan for 5 minutes, then remove them from the pan to cool completely.
- While the cupcakes cool, prepare the frosting by beating the softened butter until creamy, about 1 minute.
- Gradually add the powdered sugar to the butter, mixing on low at first, then increasing speed until smooth and fluffy.
- Add the lemon juice, heavy cream or milk, vanilla extract, and salt to the frosting, beating until light and spreadable, adjusting with a little more sugar or cream if needed.
- Once the cupcakes are completely cool, use a paring knife or cupcake corer to remove a small cone from the center of each cupcake.
- Spoon or pipe about 2 teaspoons of lemon curd into the cavity of each cupcake, then gently replace just the very top of the cut-out piece as a lid if desired.
- Transfer the frosting to a piping bag fitted with your preferred tip, or use a zip-top bag with a corner snipped off.
- Pipe or spread the frosting generously over each filled cupcake, fully covering the centers.
- Drizzle or pipe a small swirl of lemon curd on top of each frosted cupcake and, if desired, sprinkle lightly with lemon zest.
- Let the frosted cupcakes rest at room temperature for at least 20 minutes before serving to allow the flavors to meld.
Notes
Extra Tips For best flavor, use fresh lemons for both zest and juice, as bottled juice can taste flat in comparison. Make sure all refrigerated ingredients are at room temperature before you start; this helps the batter emulsify properly and gives you lighter, more tender cupcakes. Avoid overmixing once the flour is added or the cupcakes can become dense. If your lemon curd is very loose, chill it briefly so it thickens and doesn’t soak into the cake too much. The cupcakes and unfrosted lemon curd centers can be made a day ahead and stored covered in the refrigerator, then brought to room temperature and frosted before serving. If the frosting seems too soft to pipe, chill it for 10 to 15 minutes, then beat briefly before using.
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