Description
These Lemon Cupcakes are a delightful treat bursting with bright lemon flavor, featuring a moist, tender crumb and a luscious lemon curd center. Topped with a creamy lemon buttercream frosting and garnished with fresh lemon zest and slices, they are perfect for spring gatherings, afternoon teas, or whenever you crave a refreshing citrus dessert.
Ingredients
Scale
Cupcakes
- 2/3 cup butter (at room temperature)
- 2/3 cup sugar
- 2 large eggs (at room temperature)
- 4 tablespoons milk
- 1 large lemon (zest and juice)
- 1/2 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 2 1/4 teaspoons baking powder
Filling
- 1/2 cup lemon curd
Frosting
- 1 cup butter (at room temperature)
- 3 cups powdered sugar
- 1 large lemon, juice of
- Extra lemon zest (for garnish)
- Lemon slices (for garnish)
Instructions
- Prepare the batter: In a large mixing bowl, cream together 2/3 cup of butter and 2/3 cup of sugar until light and fluffy. Beat in the 2 eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the milk, lemon zest and juice from one large lemon, and vanilla extract until well combined. In a separate bowl, whisk together the all-purpose flour and baking powder, then gradually fold the dry ingredients into the wet mixture until just blended, avoiding overmixing to keep the batter light.
- Bake the cupcakes: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. Fill each liner about two-thirds full with the cupcake batter. Bake in the preheated oven for approximately 20-25 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow cupcakes to cool completely in the pan on a wire rack.
- Fill and frost: Once the cupcakes are fully cooled, hollow out a small portion from the center of each cupcake using a small knife or cupcake corer. Spoon about a teaspoon of lemon curd into each hollowed cavity. For the frosting, beat one cup of softened butter until creamy, then gradually add the powdered sugar, mixing well after each addition. Stir in the lemon juice from one large lemon until the frosting is smooth and fluffy. Pipe or spread the lemon buttercream generously over each filled cupcake. Garnish with extra lemon zest and lemon slices for an elegant presentation.
Notes
- Ensure butter and eggs are at room temperature for a smoother batter.
- Do not overmix the batter as it can lead to dense cupcakes.
- Use fresh lemon zest and juice for the brightest flavor.
- You can substitute lemon curd with homemade or store-bought varieties.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
