Fresh Lemon Cupcakes

5 from 1 vote

These light and fluffy lemon scented cupcakes are filled with a bright, tart lemon curd and topped with a rich, creamy vanilla frosting.

Prep Time30

Cook Time30

Total Time1

Course: Dessert

Cuisine: American

Servings:

Calories: 497kcal

Author: Julie Clark

Ingredients

For the Cupcakes:

1 1/2 cups plus 1/8 cup cake flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons unsalted butter (melted and slightly cooled)
3 tablespoons vegetable oil
1 cup granulated sugar
2 large eggs (at room temperature)
2 teaspoons vanilla extract
2 teaspoons lemon zest
2/3 cup milk (at room temperature)

For the filling:

1/2 cup lemon curd

For the Vanilla Frosting:

2 1/2 sticks unsalted butter (at room temperature)
2 1/2 cups confectioners' sugar
2 teaspoons lemon extract
pinch of salt
1 teaspoon cream or whole milk

Instructions

For the Lemon Scented Cupcakes:

Preheat the oven to 350 degrees Fahrenheit.
Line a standard 12 cup muffin tin with paper liners.
In a medium bowl, sift the cake flour, baking powder and salt.
In a large bowl, combine the butter and oil.
Whisk in the sugar.
Whisk in the eggs, one at a time. Mix until just combined.
Add the vanilla and lemon zest. Mix to combined.
Add the flour mixture and milk alternating between the two in three additions, starting and ending with the flour mixture.
Fill each cupcake liner about 2/3 full.
Bake for about 20 to 24 minutes or until a toothpick inserted in the center comes out clean.
Allow the cupcakes to cool in the tin for about 15 minutes. Remove the cupcakes and allow them to cool completely before assembling.

For the Vanilla Frosting:

In the bowl of a mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy.
Add the lemon extract and salt. Mix until combined.
Add the cream and beat until fluffy.

To Assemble the Cupcakes:

Using a sharp paring knife, cut a circle that's about 1-inch in diameter at the top of each cupcake. Remove the cut piece, and fill with 1-2 teaspoons of lemon curd. Replace the top of the cupcake over the lemon filling.
Using a piping bag fitted with a large round tip, pipe the frosting on the cake.

Notes

The calories shown are based on the recipe making 12 cupcakes, with 1 serving being 1 cupcake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition