Lemon Curd Cupcakes
Lemon Curd Cupcakes start with a light and airy lemon cupcake recipe that is filled with a dollop of lemon curd and topped with a refreshing homemade lemon frosting. Recipe for homemade lemon curd included too.
Cupcakes 1 ½ cups all-purpose flour 1 cup granulated sugar 1 tbsp lemon zest 1 tsp baking powder ½ cup vegetable oil ½ cup milk 2 large eggs 1 tsp pure vanilla extract Lemon Curd 1/3 cup granulated sugar 1/3 cup fresh lemon juice 2 tsp finely grated lemon zest 2 large eggs 1/4 cup butter - room temperature Frosting 1/2 cup butter softened 1 tsp lemon zest 1 tsp pure vanilla extract 2 cups confectioner's sugar ½ cup lemon curd homemade or store bought
Preheat the oven to 350F and grease a standard cupcake tin with nonstick spray or bakers release. You can also line it with wrappers if desired.
In a large bowl, combine the flour, granulated sugar, baking powder, and lemon zest. Whisk to combine.
Add the vegetable oil, milk, eggs, and vanilla. Whisk to combine-- just until no large lumps of flour remain.
Fill each cupcake tin ¾ of the way full and bake the cupcakes until a toothpick inserted into the center comes out clean-- about 14-16 minutes.
Allow the cupcakes to cool completely on a wire rack before decorating.
Combine the sugar, lemon juice, lemon zest and eggs in a small saucepan. Whisk to combine.
Add the butter and then cook over low heat, whisking constantly until the first bubble appears. The mixture will be thick. It should take approx 6-8 minutes.
Strain the mixture with a fine-mesh strainer.
Transfer to a jar or bowl. Cover the surface with plastic wrap (it should be touching the curd to avoid it forming a skin) and chill in the refrigerator until ready to use.
Can be stored for up to 1 week.
Using a stand or hand mixer, beat the butter, lemon zest, and vanilla extract on medium speed until smooth -- about 2 minutes.
On low speed, add the confectioner's sugar a little at a time.
After you’ve added all the confectioner's sugar, turn the mixer to high speed and beat until the frosting is light and fluffy-- about 2 minutes.
Transfer the frosting to a piping bag fitted with your choice of tip and set aside until ready to use.
Scoop out a small hole in the center of each cupcake and fill the center with lemon curd (about 1-2 teaspoons).
Place the piece of cake you scooped out back on top of the lemon curd.
Frost the cupcakes as desired (I did a simple swirl with a Wilton 2D tip).
Store any leftover cupcakes in an airtight container at room temperature for up to three days.