Lemon Curd Cupcakes
User Reviews
4.5
6 reviews
Excellent
Lemon Curd Cupcakes
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These lemon curd cupcakes are fluffy and tender lemon cupcakes, with a lemon curd filling and topped with a tart and creamy lemon buttercream frosting.
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Ingredients
For cupcakes:
- ½ cup whole milk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup granulated sugar
- 1-½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon lemon zest
- ⅓ cup lemon curd
For buttercream:
- 1 stick ½ cup butter, softened
- 2-½ cups powdered sugar
- 2 tablespoons lemon curd
- 1 teaspoon lemon zest
- 1 teaspoon pure vanilla extract
Instructions
For cupcakes:
- Preheat your oven to 350 degrees F and line 12 muffin tins with paper liners.
- In a large bowl, whisk together the milk, vegetable oil, eggs, and vanilla.
- Add the sugar and whisk to combine.
- Next, add the flour, baking powder, and lemon zest. Mix just until no large lumps of flour remain.
- Divide the cake batter between the muffin tins, filling each one with about ¼ cup of batter.
- Bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes to a wire rack and cool completely.
- When the cupcakes are cool, cut a small circle out of the center of each cupcake (about the size of a quarter).
- Fill each hole with 1 teaspoon of lemon curd and place the cut-out piece of cake back to cover the lemon curd.
For buttercream:
- Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment.
- Beat on medium speed until the butter is smooth, about 30 seconds.
- With the mixer on low speed, slowly add the powdered sugar.
- Once all of the powdered sugar has been incorporated, add the lemon curd, lemon zest, and vanilla extract.
- Turn the mixer to high speed and beat for 1-2 minutes, or until the frosting is light and fluffy.
- Transfer the buttercream to a piping bag and frost the cooled cupcakes as desired (I’m using a Wilton 2D). Garnish with a wedge of lemon and enjoy.
- Storage: Store any leftover cupcakes in an airtight container in the fridge for up to three days.
Equipments used:
Nutrition Information
Show Details
Serving
1g
Calories
250kcal
(13%)
Carbohydrates
35g
(12%)
Protein
2g
(4%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
9g
Cholesterol
45mg
(15%)
Sodium
75mg
(3%)
Sugar
30g
(60%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 250kcal | 13% |
| Carbohydrates | 35g | 12% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 9g | 53% |
| Cholesterol | 45mg | 15% |
| Sodium | 75mg | 3% |
| Sugar | 30g | 60% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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