Description
Delicious cupcakes filled with homemade lemon curd and topped with a creamy lemon frosting.
Ingredients
Scale
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 Tablespoon lemon zest
- 2 large eggs, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract or vanilla bean paste
- 1/2 cup (120ml) whole milk or buttermilk, at room temperature
- 1/4 cup (60ml) fresh lemon juice
- optional filling: homemade lemon curd, cooled completely
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 4 cups (480g) confectioners’ sugar, plus more as needed
- 1/4 cup (60ml) heavy cream, half-and-half, or whole milk, at room temperature
- 2 teaspoons pure vanilla extract or vanilla bean paste
- salt, to taste
- optional for garnish: lemon slices and/or mint sprigs
Instructions
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
- Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, sugar, and lemon zest together on medium-high speed in a large bowl until creamed, about 3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla, and then beat on medium-high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
- Add the dry ingredients and then turn the mixer on low speed and slowly pour in the milk and lemon juice. Beat until just combined. Do not overmix.
- Pour/spoon the batter evenly into the liners. Bake for 18–21 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before filling and frosting.
- Using a sharp knife, cut a circle into the center of the cooled cupcakes to create a little pocket about 1 inch deep. The piece you removed will be sort of cone-shaped. Spoon cooled, thickened lemon curd inside each carved-out cupcake—use however much will fit. Slice/tear off the pointy end of the ‘cone’ piece of cupcake you removed, and gently press the round piece back on top of the filling.
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add the confectioners’ sugar, heavy cream/milk, and vanilla. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Taste. Add a pinch of salt if frosting is too sweet. Add up to 1/2 cup more confectioners’ sugar if frosting is too thin, or more cream/milk—a Tablespoon at a time—if frosting is too thick.
- Frost cooled cupcakes and top each with a lemon slice and/or mint sprig, if desired. You can swipe the frosting on with an icing knife or use a piping tip such as Wilton 1M or Ateco 826.
- Store leftover cupcakes in the refrigerator for up to 4 days. A cupcake carrier makes storing and transporting easy.
Notes
- Make sure the butter is at room temperature for best results.
- For a stronger lemon flavor, increase the lemon zest.
- These cupcakes can be frozen for up to 3 months. Frosting should be added after thawing.
- Prep Time: 20 minutes
- Cook Time: 21 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 25g
- Sodium: 170mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg