Description
These Lemon Cupcakes bring a burst of sunshine to any gathering with their soft, fluffy texture and bright lemon flavor, topped with creamy frosting and zesty lemon curd.
Ingredients
Scale
- 125g soft butter
- 150g sugar
- 2 eggs
- 200g flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 120ml buttermilk
- 1 teaspoon vanilla extract
- Juice and zest of 2 lemons
- 3 eggs (for lemon curd)
- 150g sugar (for lemon curd)
- Juice and zest of 2 lemons (for lemon curd)
- 60g butter (for lemon curd)
- 200g cream cheese (room temperature)
- 80g soft butter (for frosting)
- 200g powdered sugar (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- A pinch of salt (for frosting)
Instructions
- Preheat your oven to 180°C (350°F) and line a muffin tin with cupcake liners.
- Cream together the 125g of soft butter and 150g of sugar until the mixture is light and fluffy.
- Add in the 2 eggs, one at a time, mixing well after each addition.
- Whisk together the 200g of flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt in a separate bowl.
- Gradually add the dry ingredients to the wet mix, alternating with the 120ml of buttermilk, starting with the dry ingredients.
- Mix in 1 teaspoon of vanilla extract, and the juiced and zested 2 lemons until you have a uniform batter.
- Spoon the batter into the lined muffin tin, filling each cup about two-thirds full.
- Bake for about 18-20 minutes, or until a toothpick inserted in the center comes out clean. Cool in the tin for a few minutes before transferring to a wire rack to cool completely.
- Prepare the lemon curd by whisking together 3 eggs and 150g of sugar in a saucepan over medium heat.
- Stir in the juice and zest from 2 lemons, cooking until thickened (about 10 minutes).
- Remove from heat and mix in 60g of butter until melted and smooth. Allow to cool.
- Beat together 200g of cream cheese and 80g of soft butter until creamy, then slowly add 200g of powdered sugar, 1 teaspoon of vanilla extract, and a pinch of salt until reaching desired consistency.
- Pipe or spread the cream cheese frosting on top of each cupcake.
- Drizzle cooled lemon curd over each frosted cupcake.
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days. Unfrosted cupcakes can be frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: lemon, cupcakes, dessert, frosting, lemon curd, cream cheese