Lemon Curd Filled Cupcakes

Good Morning and Happy Sunday! Spring is here and I couldn’t be happier! To ring in the longer days and warmer weather, I thought I’d make some lemon cupcakes. These cupcakes are a little zesty, a little sweet, with a pop of lemon curd in the center.

  • Servings: about 20 muffins
  • Difficulty: easy
  • Print

Dorothy’s Test Kitchen

Ingredients

for the cupcakes

1 stick butter, softened

3/4 cup sugar

3 eggs

1 tsp vanilla and lemon extract

2 1/2 cups flour

1 tsp lemon zest

1/2 tsp salt

1/4 tsp soda

1/2 tsp powder

1/2 cup milk

1/4 cup oil

1 jar lemon curd

for the frosting

2 sticks butter, softened

3 cups confectioners sugar

1 tsp lemon zest

1/2 tsp vanilla

a splash or so of milk as needed

Directions

Preheat your oven to 350 degrees. Mix the butter and sugar until you get a light and fluffy texture. Mix in the eggs in one at a time. The first two, mix until just combined and mix in the last one until the mixture starts to lighten up. Stir together the dry ingredients in a separate bowl and mix it into the batter. Lightly mix in the milk and oil until just combined. In a lined cupcake tin, fill the cups until they are about 3/4 full. bake at 350 for about 19-22 minutes. Let cool on a wire rack for at least 5 minutes.

To make the frosting, whip up the butter until you get a whipped texture. Mix in the extracts. Add in the sugar one cup at a time and whip it until you get a smooth texture. You can add in the milk as you see fit.

To assemble the cupcakes, core out the cupcakes with either a butter knife or a cupcake corer. Toss the crumbs into a bowl and save those to top the cupcakes with. Add in the lemon curd to fill the middle and overfill them a little bit. To frost, you can either spread it on with an angled spatula or use a piping bag. Sprinkle the crumbs on top.

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