Description
Moist lemon cupcakes filled with tangy lemon curd and topped with creamy frosting.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- For Lemon Curd Filling: 4 egg yolks, 1/2 cup granulated sugar, 3 tablespoons lemon zest, 1/2 cup fresh lemon juice, 6 tablespoons unsalted butter
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in buttermilk, lemon juice, and lemon zest.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fill cupcake liners 2/3 full and bake for 18-20 minutes or until a toothpick comes out clean.
- For Lemon Curd: In a saucepan, whisk egg yolks, sugar, lemon zest, and lemon juice. Cook over medium heat until thickened, then stir in butter until melted.
- Once cupcakes are cool, core the center and fill with lemon curd.
- Frost with your favorite lemon frosting and serve.
Notes
Use fresh lemons for the best flavor; store cupcakes in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 22g
- Fat: 14g
- Carbohydrates: 35g
- Protein: 4g