Lemon Cupcakes

Ingredient:
For the Cupcakes:

  • 1/2 cup (113 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon lemon zest, about 1 lemon
  • 1 teaspoon vanilla extract
  • 1/4 cup (60 ml) fresh lemon juice, about 1 lemon
  • 1/4 cup (60 ml) whole milk, room temperature
  • 1 1/2 cups (195 g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (169 g) homemade lemon curd, or you can use store-bought

For the Frosting:

  • 1 cup (227 g) unsalted butter, softened
  • 1/8 teaspoon salt
  • 3 1/2 cups (420 g) confectioners’ sugar
  • 1 tablespoon lemon zest, about 1 lemon
  • 4 tablespoons fresh lemon juice, about 1 lemon

Preparation:
For the Cupcakes:

  1. Preheat the oven to 350°F. Line 12 muffin cups with cupcake liners; set aside.
  2. In a large bowl, beat the butter and sugar together until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing well after each addition. Beat in the lemon zest and vanilla.
  3. In a small measuring cup with a pour spout, stir together the lemon juice and milk. Set aside.
  4. Combine the flour, baking powder, and salt in a medium bowl. Stir with a whisk and add it to the butter mixture alternately with the milk mixture, beating well after each addition.
  5. Divide the batter evenly among the prepared muffin cups. Bake for 18-20 minutes or until a toothpick inserted into the center comes out with only a few dry crumbs.
  6. Cool for 10 minutes. Remove cupcakes from the pan and cool completely on a wire rack.
  7. Cut the centers out of the of each cupcake and fill the cavity with 1 tablespoon of lemon curd. Frost the cupcakes any way you like.

For the Frosting:

  1. In a stand mixer fitted with a paddle attachment or with an electric hand mixer, beat the butter on medium-high speed until smooth.
  2. Add the salt and continue to beat until incorporated. Add 1 cup of the confectioner’s sugar, beat on medium-low speed until most of the sugar is moistened.
  3. Beat in the lemon zest. Gradually add in the remaining sugar, one cup at a time. You may need more or less depending on how soft the butter is. Beat on medium-low speed until the sugar is moistened.
  4. Add the 2-3 tablespoons of lemon juice depending on how creamy you want the frosting to be. Turn the speed up to medium-high and beat until light and fluffy. Scrape down the sides of the bowl as needed.

Yield:
12 Cupcakes

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