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Lemon Stuffed Cupcakes

Lemon Stuffed Cupcakes with Zesty Curd for Spring Bliss

Delight in these Lemon Stuffed Cupcakes, filled with zesty curd and topped with buttery frosting, perfect for spring celebrations.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 2 cups all-purpose flour use a gluten-free flour blend for a gluten-free option
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter at room temperature
  • 1 cup granulated sugar
  • 3 eggs room temperature
  • 2 tsp vanilla extract preferably pure
  • 1/2 cup milk at room temperature
For the Lemon Curd Filling
  • 6 egg yolks
  • 2 tbsp lemon zest fresh
  • 1/2 cup lemon juice freshly squeezed
  • 3/4 cup granulated sugar
  • 1/4 tsp salt
  • 1/4 cup unsalted butter
For the Lemon Buttercream Frosting
  • 1 cup unsalted butter
  • 4 cups powdered sugar adjust to taste
  • 2 tbsp lemon juice

Equipment

  • Muffin tin
  • stand mixer
  • Saucepan
  • mixing bowls
  • whisk
  • Paring knife

Method
 

Cupcake Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
  3. In a stand mixer, cream the unsalted butter and granulated sugar together until light and fluffy.
  4. Add the eggs and vanilla extract to the creamed mixture and mix until just incorporated.
  5. Gradually add the flour mixture to the creamed mixture, alternating with the milk.
  6. Distribute the batter into your lined muffin tin, filling each cup about ¾ full.
  7. Bake for 18-20 minutes, or until a toothpick comes out clean. Let cool for 5 minutes.
Lemon Curd Preparation
  1. Whisk together egg yolks, granulated sugar, lemon zest, lemon juice, and salt in a saucepan.
  2. Heat over low, whisking constantly until thickened, about 10-12 minutes.
  3. Remove from heat, add butter, and whisk until fully combined, then cool.
Buttercream Preparation
  1. In a clean mixing bowl, beat unsalted butter until smooth.
  2. Gradually add powdered sugar and lemon juice, mixing until well combined.
Cupcake Assembly
  1. Hollow out the center of each cupcake, pipe buttercream around the edge, and fill with lemon curd.
  2. Chill in the refrigerator for 15-20 minutes to set before serving.

Nutrition

Serving: 1cupcakeCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 9gCholesterol: 70mgSodium: 200mgPotassium: 100mgSugar: 25gVitamin A: 400IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Use fresh lemon juice and zest for optimal flavor. Ensure all ingredients are at room temperature before mixing.

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