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Lemon Stuffed Cupcakes

Lemon Stuffed Cupcakes: Brighten Your Day with Citrus Bliss

These Lemon Stuffed Cupcakes offer a delightful taste of spring, filled with tangy lemon curd and topped with creamy buttercream, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 2 cups All-purpose flour Substitute with gluten-free flour blend if needed.
  • 2 teaspoons Baking powder Leavening agent.
  • 1 teaspoon Salt Balances sweetness.
  • 1/2 cup Unsalted butter Can use salted butter but reduce added salt.
  • 1 cup Granulated sugar Brown sugar can be used.
  • 2 large Eggs Use room temperature for better emulsion.
  • 2 teaspoons Vanilla extract Use pure for the best results.
  • 1 cup Milk Can substitute with almond or oat milk.
For the Lemon Curd
  • 4 large Egg yolks Key for richness.
  • 2 tablespoons Lemon zest Essential for flavor.
  • 1/3 cup Fresh lemon juice Vital for best taste.
  • 1/2 cup Granulated sugar Adjust to taste.
  • 1 pinch Salt Enhances flavors.
For the Frosting
  • 1/2 cup Unsalted butter Base for creaminess.
  • 2 cups Powdered sugar Don’t use granulated sugar.
  • 1-2 tablespoons Fresh lemon juice Infuses frosting with zesty flavor.

Equipment

  • Oven
  • Muffin tin
  • Mixing Bowls
  • Whisk
  • piping bag
  • Saucepan

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large bowl, whisk together flour, baking powder, and salt.
  3. In another bowl, cream butter and sugar until light and fluffy.
  4. Add eggs and vanilla, mixing until smooth.
  5. Gradually incorporate flour and milk alternately until well blended.
  6. Scoop batter into liners, filling each about 3/4 full.
  7. Bake for 18-20 minutes until a toothpick comes out clean.
  8. Let cool in pan for 5 minutes before transferring to a wire rack.
  9. For the lemon curd, whisk egg yolks, sugar, zest, juice, and salt over low heat until thickened.
  10. Remove from heat and whisk in butter until smooth. Cool before using.
  11. For frosting, beat butter until smooth, then gradually add powdered sugar and lemon juice.
  12. Pipe frosting onto cooled cupcakes after hollowing out centers and filling with lemon curd.

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 45gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 150mgSugar: 25gVitamin A: 200IUVitamin C: 5mgCalcium: 10mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to four days. Freeze unfrosted cupcakes for up to two months.

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