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Lemon Stuffed Cupcakes

Lemon Stuffed Cupcakes That Brighten Your Spring Days

Lemon Stuffed Cupcakes blend sweet and tart flavors in a delightful treat perfect for spring gatherings.
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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: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 2 cups all-purpose flour substitute with gluten-free flour if needed
  • 2 teaspoons baking powder ensures cupcakes rise properly
  • 1/2 teaspoon salt reduce if using salted butter
  • 1/2 cup unsalted butter can use salted butter but adjust salt
  • 1 cup granulated sugar consider coconut sugar for caramel flavor
  • 3 large eggs use room temperature for better mixing
  • 2 teaspoons vanilla extract almond extract is a substitute
  • 1 cup milk use room temperature for better blending
For the Lemon Curd
  • 4 large egg yolks whole eggs can be used for lighter curd
  • 1/2 cup granulated sugar sweetens the curd
  • 2 tablespoons lemon zest fresh zest is key
  • 1/2 cup fresh lemon juice provides tanginess
For the Frosting
  • 1/2 cup unsalted butter vegan butter can be used
  • 2 cups powdered sugar reduce for less sweet option

Equipment

  • Muffin Tin
  • Mixing Bowl
  • Stand Mixer
  • saucepan
  • piping bag

Method
 

Step-by-Step Instructions for Lemon Stuffed Cupcakes
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a mixing bowl, whisk together all-purpose flour, baking powder, and salt. Cream together unsalted butter and granulated sugar in a stand mixer until fluffy. Add eggs one at a time and mix in vanilla extract. Alternate adding dry ingredients and milk until smooth.
  3. Divide the batter in the prepared muffin tin, filling each liner about three-quarters full. Bake for 18-20 minutes until golden brown.
  4. For the lemon curd, whisk egg yolks, granulated sugar, lemon zest, and lemon juice in a saucepan. Cook over low heat, stirring constantly until thickened. Whisk in unsalted butter until glossy.
  5. Beat softened unsalted butter for frosting until creamy, then add powdered sugar gradually. Mix in lemon juice for desired consistency.
  6. Once the cupcakes are cooled, hollow out the centers, pipe frosting around the edges, fill with lemon curd, and smooth frosting over the top. Chill for 15-20 minutes.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

These cupcakes are best enjoyed fresh but can be stored at room temperature for up to 1 day, in the fridge for up to 4 days, or frozen for up to 2 months.

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