Lemon Curd Filled Cupcakes

Ingredients

• 1.5 cup all-purpose flour
• 0.75 cup granulated sugar
• 0.5 cup unsalted butter (room temperature)
• 2 eggs (large)
• 0.5 cup buttermilk (or unsweetened kefir)
• 2 tbsp vegetable oil
• 2 tsp vanilla extract
• 1.25 tsp baking powder
• 0.33 tsp salt
• 2 egg yolks (large)
• 1 egg (large)
• 0.66 cup sugar (for lemon curd)
• 0.33 cup lemon juice (freshly squeezed)
• 1 lemon zest (from 1 lemon)
• 5 tbsp butter (cold, cubed)
• 0.25 tsp salt (for lemon curd)

Steps

1. 1

   Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.

2. 2

   In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mixture aside.

3. 3

   In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which should take about 2-3 minutes.

4. 4

   Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract.

5. 5

   Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk (or kefir). Start and end with the dry ingredients. Mix until just combined, being careful not to overmix.

6. 6

   Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.

7. 7

   Bake in the preheated oven for 24-30 minutes, or until a toothpick inserted into the center comes out clean.

8. 8

   Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before filling.

9. 9

   While cupcakes cool, prepare the lemon curd (though not explicitly detailed in the source steps, the ingredients imply a standard stovetop method: whisk yolks, egg, sugar, juice, and zest over low heat until thickened, then stir in cold butter and salt).

10. 10

    Once cupcakes are completely cool, core the center of each cupcake and fill with the prepared lemon curd.

Notes

The source provides ingredients for lemon curd but the written instructions focus primarily on the cupcake base. Standard lemon curd preparation involves cooking the eggs, sugar, and juice over a double boiler or low heat until thickened before whisking in cold butter.

Nutrition per serving

• dessert
• cupcakes
• baking
• lemon
• fruit
• citrus
• sweet