Description
Delightful cupcakes featuring a tender sponge filled with tart lemon curd and topped with airy whipped cream frosting, perfect for spring celebrations.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup lemon curd
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- Zest of 1 lemon
Instructions
- Preheat your oven to 350°F (175°C) and line a standard 12-cup cupcake pan with paper liners.
- Cream the softened butter and granulated sugar until pale and fluffy, about 3–4 minutes.
- Add the eggs one at a time, mixing well after each addition, then pour in the milk and vanilla extract.
- Combine the all-purpose flour, baking powder, and salt in a separate bowl, then gradually add to the wet mixture.
- Fill the liners about two-thirds full with the batter and bake for 18–20 minutes, until a toothpick comes out clean.
- Cool the cupcakes completely on a cooling rack before hollowing out the centers.
- Fill each hollowed center with lemon curd.
- Make the frosting by whipping heavy cream and powdered sugar until soft peaks form, then pipe or spread over the cupcakes.
- Garnish with lemon zest and serve immediately or chill briefly before serving.
Notes
These cupcakes can be made ahead and stored unfrosted for up to 2 days. Fill and frost just before serving for the best texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 22g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg