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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!
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Ingredients Method

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

Method
 

  1. Preheat your oven to 175°C (350°F) and line a cupcake tray with liners.
  2. In a large bowl, whisk together the flour, baking powder, and salt.
  3. In a separate bowl, cream together the softened butter and granulated sugar until fluffy.
  4. Add the eggs into the mixture one by one, mixing well after each addition. Stir in the lemon juice, lemon zest, and vanilla extract.
  5. Gradually mix in the dry ingredients, alternating with the milk, until the batter is smooth.
  6. 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.
  7. Prepare the Lemon Curd Filling:
  8. In a small saucepan, whisk together the egg yolks, sugar, lemon juice, and lemon zest over low heat.
  9. 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.