Lemon Cupcakes with Lemon Curd Filling
Are you ready to brighten your day with something sweet, tangy, and utterly delightful? Prepare to indulge in Lemon Cupcakes with Lemon Curd Filling, a treat that perfectly combines softness, zesty flavor, and creamy decadence. These cupcakes are not just your ordinary dessert; they’re a burst of sunshine in every bite! Whether you’re celebrating a birthday, hosting a tea party, or simply satisfying a craving, these cupcakes are sure to impress.
Fun fact: the refreshing zing of lemon not only delights the palate but also brings a sense of nostalgia. Many of us have fond memories of summer days spent in the kitchen, whisking batter and frosting cupcakes. And while traditional vanilla cupcakes have their charm, these lemon-infused delights add a curious twist that makes everyone swoon. Plus, they’re a breeze to make—perfect for bakers of all skill levels—so gather your loved ones and let’s whip up some magic. If you love these treats, don’t forget to check out our equally yummy Chocolate Cupcakes for more dessert inspiration! Let’s get started on your new favorite recipe!
What is Lemon Cupcakes with Lemon Curd Filling?
So, what’s the deal with Lemon Cupcakes with Lemon Curd Filling? You might ask! It’s not just a name; it’s an entire flavor experience rolled into a charming little package. Imagine biting into a fluffy cupcake, only to find a luscious tangy lemon curd waiting inside. Who wouldn’t want that surprise? It’s like a sunshine explosion!
Back in the day, people discovered that the best way to make a cupcake stand out was to tuck a little something special into the center. And what could be more delightful than a sweet and zingy lemon curd? As the saying goes, “the way to a man’s heart is through his stomach”—and with these cupcakes, you’ll have everyone cheering for more! So, why not give this recipe a whirl? Your tastebuds will absolutely thank you!
Why You’ll Love This Lemon Cupcakes with Lemon Curd Filling
You’re probably wondering why you should head straight to the kitchen and whip up these Lemon Cupcakes. Here are three irresistible reasons!
- The Zesty Delight: The star of the show is undoubtedly the lemon curd filling that lends a bright flavor, making these cupcakes a delightful treat for any occasion. The tartness of the lemon perfectly balances the sweetness of the cupcake and frosting, creating a well-rounded flavor experience that dances on your palate.
- Cost-Saving Benefits: Making these at home saves you a trip to the bakery and lets you control the ingredients—no artificial flavors here! You can also customize the sweetness to your liking, ensuring you create a batch that fits your taste perfectly.
- Incredible Toppings: Not only do these cupcakes boast a superb lemon curd center, but they’re also topped with a divine lemon buttercream that makes every bite even more irresistible. A sprinkle of lemon zest on top adds the perfect finishing touch, elevating the aesthetics and flavor.
If you enjoyed this cupcake recipe, you may also love our Vanilla Bean Cupcakes for a classic treat with a twist. So why not try your hand at baking up this lemony magic? Your dessert table deserves it!
How to Make Lemon Cupcakes with Lemon Curd Filling
Quick Overview
This recipe is not only easy to follow, but it’s also incredibly satisfying! You’ll find that the combination of the light and fluffy cupcake with the creamy, tart lemon curd makes for an unforgettable dessert experience. With just about 30 minutes of prep time and another 20 minutes in the oven, these lemon cupcakes come together quickly, making them a perfect choice for busy bakers.
Key Ingredients for Lemon Cupcakes with Lemon Curd Filling
To create these delightful cupcakes, gather the following ingredients:
- 150g (1 1⁄4 cups) all-purpose flour
- 1 tsp baking powder
- 1⁄4 tsp salt
- 100g (1⁄2 cup) unsalted butter, softened
- 100g (1⁄2 cup) granulated sugar
- 2 large eggs
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1⁄2 tsp vanilla extract
- 60ml (1⁄4 cup) whole milk
- 2 large egg yolks (for lemon curd)
- 50g (1⁄4 cup) granulated sugar (for lemon curd)
- 2 tbsp fresh lemon juice (for lemon curd)
- 1 tbsp lemon zest (for lemon curd)
- 30g (2 tbsp) unsalted butter (for lemon curd)
- 150g (2⁄3 cup) unsalted butter (for buttercream)
- 250g (2 cups) powdered sugar (for buttercream)
- 2 tbsp fresh lemon juice (for buttercream)
- 1 tbsp lemon zest (for buttercream)
- 1-2 tbsp milk (as needed for buttercream)
- Additional lemon zest and candied lemon slices for garnish (optional)
Step-by-Step Instructions:
- Make the Lemon Cupcakes:
- Preheat your oven to 175°C (350°F) and line a cupcake tray with liners.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, cream together the softened butter and granulated sugar until fluffy.
- Add the eggs into the mixture one by one, mixing well after each addition. Stir in the lemon juice, lemon zest, and vanilla extract.
- Gradually mix in the dry ingredients, alternating with the milk, until the batter is smooth.
- Divide the batter evenly among the liners and bake for 18-20 minutes, or until a toothpick comes out clean. Let them cool completely before filling.
- Prepare the Lemon Curd Filling:
- In a small saucepan, whisk together the egg yolks, sugar, lemon juice, and lemon zest over low heat.
- Stir constantly until the mixture thickens (about 5 minutes). Once thickened, remove from heat and stir in the butter until smooth. Allow it to cool completely before using.
- Make the Lemon Buttercream:
- Beat the remaining softened butter until light and fluffy. Gradually add the powdered sugar and mix until smooth.
- Incorporate the lemon juice and lemon zest, adding milk as needed to achieve a spreadable consistency.
- Assemble the Cupcakes:
- Use a knife or cupcake corer to create a small hole in the center of each cupcake.
- Fill each hole with the cooled lemon curd, replace the cut-out cake piece, and pipe the lemon buttercream on top.
- Garnish with lemon zest or candied lemon slices, if desired. Serve and enjoy!
What to Serve Lemon Cupcakes with
These Lemon Cupcakes make an excellent standalone treat, but they can also be paired beautifully with a variety of options. Consider serving them alongside a cool glass of lemonade, which amplifies the lemony goodness, or a cup of herbal tea for a calming afternoon treat. You might also want to provide some fresh berries, like strawberries or blueberries, that contrast marvelously with the tangy lemon flavors.
For a celebratory touch, serve them as the sweet end to a summer BBQ or picnic for friends and family. They’ll be the star attraction on any dessert table!
Top Tips for Perfecting Lemon Cupcakes with Lemon Curd Filling
To ensure your cupcakes are a smashing success, here are some valuable tips:
- Quality Ingredients: Always use fresh lemons for zest and juice, as this will greatly enhance the flavor.
- Don’t Overmix: When combining your wet and dry ingredients, mix gently to avoid dense cupcakes; it’s all about a light touch!
- Baking Time: Keep an eye on the baking time. Ovens can vary; a toothpick should come out clean but still retain some moisture in the cupcakes.
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for a smoother batter and fluffier texture.
- Storage: If you have any leftovers, store them in an airtight container at room temperature for up to three days for the best freshness.
Storing and Reheating Tips
Leftover Lemon Cupcakes can be stored easily. Place them in an airtight container at room temperature for up to three days. If you want to keep them longer, you can refrigerate them for up to a week.
To reheat, simply take the cupcakes out of the refrigerator and let them come to room temperature, or pop them in the microwave for a few seconds until warm. Always enjoy your lemony treats while they’re fresh and fluffy!
So there you have it—everything you need to create and enjoy Lemon Cupcakes with Lemon Curd Filling! Get baking, indulge in that tangy goodness, and don’t forget to share your creations with others. Happy baking!
Lemon Cupcakes with Lemon Curd Filling
Ingredients
- 150 g 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 100 g 1/2 cup unsalted butter, softened
- 100 g 1/2 cup granulated sugar
- 2 large eggs
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1/2 tsp vanilla extract
- 60 ml 1/4 cup whole milk
- 2 large egg yolks for lemon curd
- 50 g 1/4 cup granulated sugar (for lemon curd)
- 2 tbsp fresh lemon juice for lemon curd
- 1 tbsp lemon zest for lemon curd
- 30 g 2 tbsp unsalted butter (for lemon curd)
- 150 g 2/3 cup unsalted butter (for buttercream)
- 250 g 2 cups powdered sugar (for buttercream)
- 2 tbsp fresh lemon juice for buttercream
- 1 tbsp lemon zest for buttercream
- 1-2 tbsp milk as needed for buttercream
Instructions
- Preheat your oven to 175°C (350°F) and line a cupcake tray with liners.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, cream together the softened butter and granulated sugar until fluffy.
- Add the eggs into the mixture one by one, mixing well after each addition. Stir in the lemon juice, lemon zest, and vanilla extract.
- Gradually mix in the dry ingredients, alternating with the milk, until the batter is smooth.
- Divide the batter evenly among the liners and bake for 18-20 minutes, or until a toothpick comes out clean. Let them cool completely before filling.
- Prepare the Lemon Curd Filling:
- In a small saucepan, whisk together the egg yolks, sugar, lemon juice, and lemon zest over low heat.
- Stir constantly until the mixture thickens (about 5 minutes). Once thickened, remove from heat and stir in the butter until smooth. Allow it to cool completely before using.
