Description
Light and fluffy lemon cupcakes filled with creamy lemon curd, topped with a delicious buttercream frosting.
Ingredients
Scale
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 Tablespoon lemon zest
- 2 large eggs, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract or vanilla bean paste
- 1/2 cup (120ml) whole milk or buttermilk, at room temperature
- 1/4 cup (60ml) fresh lemon juice
- Optional filling: homemade lemon curd, cooled completely
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 4 cups (480g) confectioners’ sugar, plus more as needed
- 1/4 cup (60ml) heavy cream, half-and-half, or whole milk, at room temperature
- 2 teaspoons pure vanilla extract or vanilla bean paste
- Salt: to taste
- Optional for garnish: lemon slices and/or mint sprigs
Instructions
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
- Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, sugar, and lemon zest together on medium-high speed in a large bowl until creamed, about 3 minutes. Scrape down the sides and bottom of the bowl as needed.
- Add eggs and vanilla, and then beat on medium-high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
- Add the dry ingredients and then turn the mixer on low speed and slowly pour in the milk and lemon juice. Beat until just combined. Do not overmix.
- Pour/spoon the batter evenly into the liners. Bake for 18–21 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before filling and frosting.
- Using a sharp knife, cut a circle into the center of the cooled cupcakes to create a little pocket about 1 inch deep. Spoon cooled, thickened lemon curd inside each carved-out cupcake.
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add the confectioners’ sugar, heavy cream/milk, and vanilla. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes.
- Frost cooled cupcakes and top each with a lemon slice and/or mint sprig, if desired.
- Store leftover cupcakes in the refrigerator for up to 4 days.
Notes
- Use room temperature ingredients for best results.
- Adjust the sweetness of the frosting by adding salt or more confectioners’ sugar as needed.
- Various piping tips can be used for frosting decoration.
- Prep Time: 30 minutes
- Cook Time: 21 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 28g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 60mg