Lemon Curd Easter Cupcakes
These Lemon Curd Easter Cupcakes are fluffy, tangy, and topped with whipped cream, making them perfect for spring brunches and gatherings.
Ingredients
Cupcake Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups granulated sugar
- 0.5 cups unsalted butter, softened
- 2 large eggs
- 0.5 cups milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 0.5 cups lemon curd
Frosting Ingredients
- 1 cup heavy whipping cream
- 0.25 cups powdered sugar
Garnish
- 1 lemon Zest of lemon
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add in the eggs one at a time, mixing well after each addition.
- Stir in the milk and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly among the cupcake liners, filling them about 2/3 full.
Baking
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted comes out clean.
- Let the cupcakes cool completely.
Filling and Frosting
- Once cooled, use a small knife or a piping bag to create a hole in the center of each cupcake and fill with lemon curd.
- In another bowl, whip the heavy cream and powdered sugar until stiff peaks form.
- Frost the cupcakes with whipped cream and garnish with lemon zest.
- Enjoy your delightful Lemon Curd Easter Cupcakes!
Notes
You can swap in Greek yogurt for half the milk for a tangier crumb. Store leftovers in an airtight container in the fridge for up to three days. For batch cooking, double the recipe and freeze unfrosted cupcakes.