Description
Deliciously moist cupcakes with a zesty lemon curd center, topped with fluffy whipped cream for a delightful spring dessert.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons lemon zest
- 1/2 cup milk
- 1 cup lemon curd
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- Whisk together the flour, baking powder, and salt in a medium bowl.
- Cream the softened butter and sugar in a larger bowl until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in lemon zest.
- Blend the flour mixture into the creamed mixture, alternating with milk.
- Fill each cupcake liner about two-thirds full with batter.
- Bake for 18–20 minutes or until a toothpick comes out clean.
- Cool completely, then hollow out the centers and fill with lemon curd.
- Whip the heavy cream with powdered sugar and vanilla until stiff peaks form and frost the cupcakes.
Notes
For make-ahead options, prepare lemon curd up to a week in advance. Customize with edible flowers or candied lemon peel.
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 20g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg