Description
Delightful lemon cupcakes filled with tangy lemon curd and topped with fluffy whipped cream frosting, perfect for spring celebrations.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- Zest of 1 lemon
- 1/2 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 muffin tin with colorful cupcake liners.
- Cream together the softened butter and sugar in a large bowl until light and fluffy.
- Add the eggs one at a time, mixing thoroughly after each addition.
- Stir in the milk and lemon zest.
- Whisk the flour, baking powder, and salt in a separate bowl, then gradually add to the wet ingredients.
- Pour the batter into the prepared cupcake liners, filling them about 2/3 full.
- Bake for 15-18 minutes, or until a toothpick inserted in the center emerges clean.
- Cool completely in the tin for a few minutes before transferring to a wire rack.
- Remove a small portion from the center of each cupcake and fill with lemon curd.
- Make the frosting by beating heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Frost the cupcakes with whipped cream topping.
Notes
Make these cupcakes a day in advance; just fill with lemon curd before serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 230
- Sugar: 12g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 50mg