Indulge your senses with the vibrant yellow filling and fluffy cupcake bases of these scrumptious homemade treats. The burst of citrus from the lemon curd matches perfectly with the creamy frosting, making them a delight for anyone who savors the tangy flavor of lemons. Whether you’re celebrating springtime or Easter, these cupcakes are sure to brighten up your day. If you have a sweet tooth and enjoy the complexity of flavors in lemon meringue pie, you’ll adore the moist cupcake bases and zesty filling. With each bite, the harmony of textures and tastes will leave you wanting more. For those who can’t get enough of citrusy delights, these cupcakes are just the beginning – try experimenting with other recipes like lemon posset brulee, pavlova with lemon curd, or one of our many tasty lemon creations!
Why You’ll Love These
Indulge in the sweet and tangy delight of these lemon cupcakes, perfect for those who adore citrus flavors. The tender vanilla cakes are infused with a silky lemon curd and topped with a dollop of homemade lemon frosting – a match made in heaven! But what truly sets these cupcakes apart is their show-stopping potential: imagine a pyramid of golden yellow treats as the centerpiece at your next spring garden party, summer BBQ, or simply as a stunning dessert to impress your friends. And don’t worry if you’re new to baking – this recipe is surprisingly easy and requires no specialized skills. Just mix, bake, and decorate – the perfect treat for any occasion.
How to Make Lemon Cupcakes
To create these scrumptious lemon cupcakes, begin by preparing the dry ingredients. Whisk together the flour, baking powder, and salt until well combined. Next, cream the butter and sugar until smooth, taking about two minutes to achieve the perfect consistency. Following this, incorporate the eggs and vanilla extract into the mixture, followed by the flour blend and milk, alternating between the two in small increments and finishing with a flourish of flour. Divide the batter evenly among 12 cupcake liners in a muffin tin and pop it into a preheated oven for approximately 20 minutes or until done. As the cupcakes cool completely on a wire rack, start preparing the filling by whisking together egg yolks, sugar, lemon zest and juice, and salt in a pan for about 10 minutes to create the tangy lemon curd. Once cooled, combine the lemon mixture with softened butter and transfer it to a bowl, covering it with plastic wrap and allowing it to cool before use. To make the lemon frosting, beat most of the powdered sugar with lemon juice until well combined, then add the remaining powdered sugar and mix until smooth. Transfer the frosting to a piping bag for easy application. Finally, hollow out the center of each cupcake using a knife or piping bag tip, pipe the frosting around the outside edge, and fill the hollowed-out area with the prepared lemon curd. Chill for 20 minutes before serving and enjoy!
Substitutions and Variations
For those with dietary restrictions, don’t worry – there are ways to adapt this recipe to suit your needs. For gluten-free bakers, simply use an all-in-one gluten-free flour blend that contains baking powder and other necessary stabilizers to ensure your cupcakes retain their light and fluffy texture. If you prefer a different flavor profile, feel free to swap out the vanilla extract for almond, coconut, or even orange extract. And if you’re looking to make bite-sized treats, simply use mini muffin tins and cupcake liners, reducing the baking time by approximately 5 minutes.
How to Store Lemon Cupcakes
When it comes to storing leftover cooked chicken, there are a few key steps to follow to ensure they remain fresh and safe to eat. To keep your cooked chicken fresh for around four days, make sure to store it properly in a covered container within the refrigerator. When it’s time to freeze, place the chicken in a single layer to prevent moisture from accumulating and causing freezer burn. Frozen cooked chicken can be safely stored for up to two months. If you need to thaw frozen cooked chicken, do so by leaving it overnight in the refrigerator to allow it to defrost slowly and evenly.
Top Tips
When making lemon curd, it’s crucial to whisk those egg yolks thoroughly while the mixture thickens, as failure to do so will result in scrambled eggs rather than a smooth, creamy curd. To avoid this common pitfall and ensure a silky texture, make sure to whisk continuously throughout the process.
If you’re short on time or looking for a shortcut, consider using a vanilla cake mix or store-bought lemon curd as a substitute. Alternatively, making extra lemon curd is always a bonus, as it can be used as a filling for future baked goods.
Lemon Filled Cupcakes FAQs
When it comes to frosting, I recommend using a Wilton Piping Tip 6B (similar to this one) – but feel free to experiment with different sizes depending on your desired effect. Alternatively, store-bought frosting can be used as well, though you might need to add a bit of powdered sugar to thicken the consistency if it’s too runny. This is especially important when using frosting for both decoration and filling purposes, like in these lemon cupcakes. As for butter, while the recipe calls for unsalted, substituting with salted won’t have a significant impact – just be sure to adjust the amount of added salt accordingly, such as halving it if you’re reducing the overall amount.
Lemon Cupcakes
Lemon Stuffed Cupcakes
Indulge in the delightful combination of tender cake, tangy lemon curd filling, and rich frosting in these show-stopping lemon stuffed cupcakes. With a mere 30 minutes spent on prep work and cooking time, you’ll be rewarded with 13 mouthwatering treats that are sure to impress. The harmonious balance of flavors and textures is simply irresistible, making it impossible to regret the effort.
Instructions
To begin, preheat your oven to 350 degrees Fahrenheit and line a muffin tin with cupcake liners. In a medium bowl, whisk together flour, baking powder, and salt, setting it aside for now. Next, in the stand mixer’s bowl, cream together butter and sugar on high speed until smooth, taking about two minutes. Add eggs and vanilla extract and mix until just incorporated, about one minute. Gradually add one-third of the flour mixture and beat until combined, followed by half of the milk. Continue alternating between adding the remaining flour mixture and milk, ending with the flour and beating in between each addition. Divide the batter evenly among the muffin cups, filling them to about three-quarters full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean and the cupcake bounces back when pressed. Allow the cupcakes to cool in the pan for five minutes before transferring them to a cooling rack to cool completely.Meanwhile, let’s prepare the lemon curd. In a medium saucepan, whisk together egg yolks, sugar, lemon zest, lemon juice, and salt. Heat the mixture on low while constantly whisking until it begins to thicken, taking around 10-12 minutes. This step is crucial to prevent the eggs from scrambling or curdling. Remove the saucepan from heat and immediately whisk in the butter. Pour the curd into a small bowl and cover it with plastic wrap to prevent a skin from forming. Allow the curd to cool completely; it will continue to thicken, and the plastic wrap will peel off when cooled.Once everything has cooled, start making the buttercream. In the stand mixer’s bowl, beat the butter on high speed until smooth. Add 1 and 1/4 cups of powdered sugar, lemon juice, and mix until smooth. Then, add the remaining powdered sugar and beat until combined. Transfer the frosting to a piping bag.Use a small knife or the tip of a piping bag to hollow out the center of each cooled cupcake. Pipe the frosting around the edges of the hollowed-out middle, creating a decorative border. Fill the hollowed-out cavity with lemon curd up to the edge of the icing. Chill the cupcakes for 15-20 minutes before serving.