Imagine the softness of a cupcake with the sour burst of lemon. Sweet and tart, the dessert is simply perfect. Lemon curd cupcakes will sure be bliss on a sunny day.
I fell in love with these tart treasures during one baking spree this summer. The home-baked lemon curd center in every single bite is really decadent; a glass of sunshine in a cupcake!
Magic cupcakes-at least that’s what this balance of flavors and texture brings about: tenderness from a mocha base, an inside of tangy lemon curd, absolutely divine for dessert.
Now, let us take this lemony gastronomic trip whereby you will learn to make some really irresistible treats, and once they have tried them, the common cupcake will just be so. meh.
Lemon Curd Cupcakes: An Introduction
Lemon Curd Cupcakes are the perfect marriage of classic, tender-crumb cupcakes with the tangy richness of lemon curd. Soon after, their zest won dessert lovers’ hearts all over the world with something special and a little different from a classic recipe.
The star ingredient is lemon curd: a creamy spread based on lemon juice, sugar, eggs, and butter. Originated in 1800s England to accompany scones and bread, nowadays it’s put to a creative use in all sorts of cupcake inventions.
These cupcakes delight with their surprise inside. One bite and a bright, citrusy eruption of lemon releases into your mouth. The unexpected filling melds in perfect balance with the delicate cake exterior.
The texture and flavor combinations make this one memorable dessert. It really is one treat in great balance that can’t be passed by, and lemon curd cupcakes are the crowd-pleaser.
Lemon Curd Cupcakes Recipe
Course: Cupcakes12
servings30
minutes20
minutes350
kcalIngredients
- For the Cupcakes:
1 1/2 cups (190g) all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, room temperature
2 tsp lemon zest (from about 2 lemons)
1/2 cup (120ml) whole milk, room temperature
1/4 cup (60ml) fresh lemon juice
- For the Lemon Curd Filling:
1/2 cup (120ml) fresh lemon juice (about 3-4 lemons)
1 tbsp lemon zest
1/2 cup (100g) granulated sugar
3 large egg yolks
4 tbsp (55g) unsalted butter, cut into pieces
- For the Lemon Buttercream Frosting:
1 cup (230g) unsalted butter, softened
4 cups (500g) powdered sugar
2 tbsp lemon juice
1 tsp lemon zest
1-2 tbsp heavy cream (as needed)
Pinch of salt
- For Garnish:
Lemon zest
Candied lemon slices
Steps
- Making the Lemon Curd:
- Cook the Curd: In a medium saucepan, whisk together the lemon juice, lemon zest, sugar, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 8-10 minutes).
- Add Butter: Remove the saucepan from heat and immediately whisk in the butter, one piece at a time, until fully melted and the curd is smooth.
- Cool and Chill: Pour the lemon curd into a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate for at least 1 hour until fully chilled and thickened.
- Baking the Cupcakes:
- Prep: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the butter and sugar together on medium speed until light and fluffy, about 2-3 minutes.
- Add Eggs and Lemon: Beat in the eggs, one at a time, then mix in the lemon zest.
- Combine Wet and Dry: Add half of the dry ingredients to the butter mixture, mixing on low speed until just combined. Pour in the milk and lemon juice, mixing until smooth. Add the remaining dry ingredients and mix until just combined, being careful not to overmix.
- Filling and Baking the Cupcakes:
- Fill the Liners: Fill each cupcake liner with about 1/3 of the batter.
- Add Lemon Curd: Spoon about 1-2 teaspoons of chilled lemon curd into the center of each cupcake, making sure it stays in the middle.
- Cover with Batter: Top the lemon curd with more batter, filling the liners to about 2/3 full, ensuring the curd is fully covered.
- Bake: Bake for 18-20 minutes, or until the cupcakes are golden and a toothpick inserted near the edge (avoiding the center) comes out clean.
- Cool: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Making the Lemon Buttercream:
- Beat Butter: In a large bowl, beat the softened butter on medium speed until creamy, about 2 minutes.
- Add Powdered Sugar: Gradually add the powdered sugar, 1 cup at a time, beating on low speed after each addition until combined.
- Add Lemon and Adjust: Beat in the lemon juice, lemon zest, and a pinch of salt. If the frosting is too thick, add 1-2 tablespoons of heavy cream until you reach the desired consistency.
- Whip: Increase the mixer speed to high and beat the frosting for an additional 2-3 minutes until light and fluffy.
- Frosting and Garnishing:
- Frost: Use a piping bag fitted with a star tip to swirl the lemon
- Garnish: Sprinkle the tops with lemon zest and place a small slice of candied lemon on each cupcake.
Serving Information
- Servings: 12
- Prep Time: 15 minutes
- Cook Time: 45-55 minutes
- Calories per Serving: Approximately 320 (depending on toppings and the type of pears used)
Decorating and Presentation Ideas
Cream cheese frosting really makes the tartness of lemon pop, while a light and airy meringue topping gives a lighter option. Both are perfect bases upon which to carry out lemon-themed toppings.
Yellow cupcake liners and lemon zest in the frosting are some of my signature presentation techniques. Pansies or violets are edible flowers that add specks of color and a delicate floral tone to everything.
Make some extra fondant lemon slices for topping each cupcake. Place these on the multi-tier stand, starting with just plain ones first, then changing the decorated and plain cupcakes interchangeably to look good.
These deceptively simple but powerful techniques catapult lemon curd cupcakes into spectacular creations of confectionery that make any party and celebration a thing to amaze.
Conclusion
Brighten up any day with these lemon curd cupcakes; these really are elegant treats. So impossible to resist with those zesty flavors and creamy centers. Baking is fun and all about creativity, so enjoy the process of baking these homemade treats.
Citrus alternative creation is allowed-for instance, using limes or oranges instead of lemons would yield interesting types of variations. Lemon Curd Filling does lend itself to creating other desserts with citrus flavors quite nicely.
We would simply love to hear how it went with these delectable cupcakes. What’s your little special thing? Share with friends and family your wonderful creations. Happy baking!
