Lemon Cupcakes with Lemon Curd Filling recipe! 🍋✨
Ingredients
For the Lemon Cupcakes:
150g (1 ¼ cups) all-purpose flour
1 tsp baking powder
¼ tsp salt
100g (½ cup) unsalted butter, softened
100g (½ cup) granulated sugar
2 large eggs
2 tbsp fresh lemon juice
1 tbsp lemon zest
½ tsp vanilla extract
60ml (¼ cup) whole milk
For the Lemon Curd Filling:
2 large egg yolks
50g (¼ cup) granulated sugar
2 tbsp fresh lemon juice
1 tbsp lemon zest
30g (2 tbsp) unsalted butter
For the Lemon Buttercream:
150g (⅔ cup) unsalted butter, softened
250g (2 cups) powdered sugar
2 tbsp fresh lemon juice
1 tbsp lemon zest
1-2 tbsp milk (as needed)
For Garnish:
Lemon zest
Candied lemon slices (optional)
Instructions
1️⃣ Make the Lemon Cupcakes:
Preheat oven to 175°C (350°F) and line a cupcake tray with liners.
In a bowl, whisk together flour, baking powder, and salt.
In a separate bowl, beat butter and sugar until fluffy.
Add eggs, one at a time, mixing well. Stir in lemon juice, zest, and vanilla extract.
Gradually mix in dry ingredients, alternating with milk, until smooth.
Divide batter evenly and bake for 18-20 minutes, or until a toothpick comes out clean.
Let the cupcakes cool completely before filling.
2️⃣ Prepare the Lemon Curd Filling:
In a small saucepan, whisk together egg yolks, sugar, lemon juice, and lemon zest.
Cook over low heat, stirring constantly until the mixture thickens (about 5 minutes).
Remove from heat and stir in butter until smooth.
Let it cool completely before using.
3️⃣ Make the Lemon Buttercream:
Beat butter until light and fluffy.
Add powdered sugar, mixing until smooth.
Mix in lemon juice and zest.
Add milk if needed for a spreadable consistency.
4️⃣ Assemble the Cupcakes:
Use a knife or cupcake corer to cut out a small hole in the center of each cupcake.
Fill each hole with lemon curd and place the cut-out cake piece back on top.
Pipe the lemon buttercream on top of each cupcake.
Garnish with lemon zest or candied lemon slices.
Enjoy! 🍋✨