Imagine biting into a cloud-like cupcake bursting with bright, tangy lemon flavor that instantly transports you to a sunny citrus grove. These irresistible Lemon Cupcakes with Lemon Curd and Lemon Whipped Cream Frosting are not just a dessert—they're a culinary experience that promises to elevate your baking game and impress even the most discerning sweet tooth. Prepare to embark on a lemony adventure that combines delicate cake, rich lemon curd, and dreamy whipped cream in one spectacular treat!
Prep Time: 25 mins
Cook Time: 18 mins
Total Time: 43 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup lemon curd
- 1 cup whipped cream
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners, ensuring they are evenly spaced.
- In a medium mixing bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in the lemon zest to incorporate the citrus flavor.
- In a separate bowl, whisk together the flour, baking powder, and salt to ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the butter mixture, alternating with milk. Mix on low speed until just combined, being careful not to overmix.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, use a small knife or cupcake corer to create a small hole in the center of each cupcake.
- Fill each hole with lemon curd, ensuring it's evenly distributed.
- Prepare the whipped cream frosting by whipping heavy cream until stiff peaks form. Fold in additional lemon zest for extra flavor if desired.
- Pipe or spread the lemon whipped cream frosting onto each cupcake, covering the lemon curd filling.
- Optionally, garnish with additional lemon zest or a small lemon wedge for presentation.
- Refrigerate cupcakes until ready to serve, and consume within 2-3 days for best quality.
Tips
- • Room temperature ingredients are key: Ensure butter, eggs, and milk are at room temperature for smoother mixing and better texture. • Don't overmix the batter—mix just until ingredients are combined to keep cupcakes tender. • Use fresh lemon zest for maximum flavor intensity. • For perfectly even cupcakes, use an ice cream scoop to distribute batter. • Let cupcakes cool completely before filling and frosting to prevent melting. • Invest in a good piping bag for professional-looking frosting application. • Store cupcakes in an airtight container in the refrigerator to maintain freshness. • For extra zest, consider adding a light dusting of lemon zest on top of the frosting.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 4g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 95mg
