Lemon Curd Cupcakes
Ingredients
For the Cupcakes:
1 ½ cups (190g) all-purpose flour
1 ½ tsp baking powder
½ tsp salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs
2 tsp vanilla extract
½ cup (120ml) whole milk
For the Lemon Curd Filling:
½ cup (120ml) fresh lemon juice
1 tbsp lemon zest
½ cup (100g) granulated sugar
3 large egg yolks
4 tbsp (60g) unsalted butter, cubed
For the Whipped Cream Frosting:
1 cup (240ml) heavy cream
¼ cup (30g) powdered sugar
1 tsp vanilla extract
Instructions
Make the Cupcakes:
Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a bowl, whisk flour, baking powder, and salt.
In another bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, then mix in vanilla.
Gradually mix in dry ingredients and milk, alternating between them.
Divide batter into cupcake liners, filling about ¾ full.
Bake for 18-20 minutes. Let cool completely.
Make the Lemon Curd:
In a saucepan over medium heat, whisk lemon juice, zest, sugar, and egg yolks.
Cook while stirring until thickened (about 5 minutes).
Remove from heat and stir in butter until smooth.
Let cool completely.
Fill the Cupcakes:
Cut a small hole in the center of each cupcake.
Fill with a spoonful of lemon curd.
Make the Frosting:
Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
Pipe onto cupcakes and garnish with lemon zest.
Enjoy your Lemon Curd Cupcakes! 🍋✨