Lemon Curd Cupcakes
Delightful cupcakes infused with zesty lemon curd and topped with rich cream cheese frosting, perfect for any occasion.
Ingredients
For the Cupcakes
- 1 cup unsalted butter, at room temperature Ensure butter is softened
- 2 cups white sugar
- 1 tablespoon lemon zest Use fresh lemon zest
- 4 eggs at room temperature
- 2.75 cups all-purpose or cake flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.75 cup milk, at room temperature
- 0.25 cup fresh lemon juice Use freshly squeezed
- 0.5 teaspoon vanilla extract
For the Lemon Curd
- 0.5 cup fresh lemon juice Use freshly squeezed
- 2 tablespoons unsalted butter
- 0.5 cup sugar
- Pinch of salt
- Few drops vanilla extract
For the Cream Cheese Frosting
- 0.5 cup butter, at room temperature Ensure butter is softened
- 1 cup cream cheese, at room temperature Ensure cream cheese is softened
- 1 teaspoon lemon juice
- 2 teaspoons lemon zest Use fresh lemon zest
- 3 to 4 cups confectioners' sugar Adjust to desired thickness
Instructions
Preparation
- Preheat your oven to 350°F (180°C). Line 12 muffin or cupcake pans with paper liners.
- In a large mixing bowl, beat together the unsalted butter and white sugar until creamy and light in color.
- Add lemon zest, then crack in the eggs one by one, beating well after each addition.
- In another bowl, sift together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the buttery egg mixture in three parts, alternating with milk, lemon juice, and vanilla extract until well combined.
- Fill the cupcake liners about two-thirds full and bake for 20-25 minutes. Check with a toothpick to ensure they come out clean.
- Cool cupcakes on a wire rack.
Make the Lemon Curd
- Heat lemon juice and butter in a saucepan. In a separate bowl, whisk eggs, egg yolk, and sugar.
- Gradually add the hot lemon mixture to the egg mixture while stirring. Return the mixture to the saucepan and cook, stirring frequently, until thickened.
- Allow it to cool before refrigerating.
Make the Cream Cheese Frosting
- Beat butter and cream cheese together until smooth. Add lemon juice and zest, then incorporate confectioners' sugar to desired thickness.
Assemble the Cupcakes
- Remove centers of cupcakes using a cupcake corer or small knife. Fill with lemon curd and pipe cream cheese frosting on top.
- Garnish with extra lemon zest if desired.
Notes
Store leftover cupcakes in an airtight container in the refrigerator for 3-4 days or freeze without frosting for up to 3 months.