Lemon Curd Cupcakes – a delicious recipe with butter, lemon zest, granulated sugar, eggs, flour, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F. Line 8 recesses of a 12-cup muffin pan with paper liners.
2
In a stand mixer, beat butter, lemon zest and sugar until light and fluffy. Add eggs, 1 at a time, beating well between additions. Fold in flour and milk until just combined. Distribute between paper liners and bake for 20 mins, until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
3
Meanwhile, whip cream to firm peaks. Transfer to a piping bag fitted with a large fluted tip.
4
Cut a deep triangular hole in the top of cooled cupcakes. Reserve lids. Fill holes with lemon curd then pipe whipped cream over top. Drizzle with a little extra curd. Re-position lids on cupcakes then dust with powdered sugar.
704
kcal
Calories
47
g
Fat
62
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 7 tbsp butter, softened, 1 tsp finely grated lemon zest, 1/2 cup granulated sugar, 2 None large eggs, and more.
Yes, Lemon Curd Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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