Lemon Curd Cupcakes
Ingredients
The Cupcakes
-
1½
cups
all-purpose flour
-
1½
teaspoons
baking powder
-
½
teaspoon
salt
-
1
cup
granulated sugar
-
Zest of 2
large lemons
-
½
cup
unsalted butter at room temperature
-
2
large
eggs
-
1
teaspoon
vanilla extract
-
½
cup
whole milk
-
3
tablespoons
fresh lemon juice
-
¼
cup
lemon curd
The Frosting
-
1
cup
unsalted butter at room temperature
-
4
cups
powdered sugar
-
2
tablespoons
whole milk
-
1
teaspoon
vanilla extract
-
Zest of 1
large lemon
-
Yellow sprinkles
if desired
Instructions
- Preheat the oven to 350°F and line a cupcake pan with paper liners.
- Whisk together the flour, baking powder, and salt in a medium bowl.
- Combine the sugar and lemon zest in a small bowl and rub together until fragrant.
- In a stand mixer, beat the butter and sugar mixture until light and fluffy, about 8 minutes.
- Add the eggs one at a time, mixing well after each addition, then add the vanilla.
- Alternately mix in the flour mixture and milk, starting and ending with the flour, until just combined.
- Mix in the lemon juice and divide the batter into the cupcake liners, filling them ⅔ full.
- Bake for 18-20 minutes until a toothpick comes out clean, then cool completely on a wire rack.
- For the frosting, beat the butter until creamy, then gradually add powdered sugar, mixing until smooth.
- Add the milk, vanilla extract, and lemon zest, and beat until smooth.
- To fill the cupcakes, cut a small hole in the center of each and fill with lemon curd, then cover with the removed piece.
- Frost the cupcakes using a pastry bag and decorate with sprinkles if desired.
Nutrition Facts (estimated)
Servings
12 cupcakes
Calories
250
Total fat
12g
Total carbohydrates
35g
Total protein
3g
Sodium
200mg
Cholesterol
30mg
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