Lemon Curd Cupcakes
These triple lemon cupcakes provide a vibrant, zesty dessert experience for citrus enthusiasts.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat oven to 350°F; line a 12-cup cupcake pan.
-
Beat sugar and butter until light and fluffy, then mix in eggs and vanilla extract.
-
In a separate bowl, whisk together flour, baking powder, and salt.
-
Gradually add the flour mixture alternately with milk to the wet ingredients, beginning and ending with flour; then stir in lemon zest and juice.
-
Divide batter into liners, filling almost to the top, and bake for 18 to 20 minutes until a toothpick comes out clean.
-
Transfer cupcakes to a wire rack and cool completely.
-
Cut a small hole in the center of each cupcake and fill with about 1 teaspoon of lemon curd.
-
Prepare frosting by beating powdered sugar and butter, then gradually adding lemon juice until desired consistency.
-
Pipe frosting onto the cupcakes and garnish with additional lemon zest if desired.