Lemon Curd Cupcakes
These Sunny Lemon Curd Cupcakes are the perfect Spring or Summer dessert with a sweet tangy filling inside a light lemon vanilla sour cream cupcake.
Servings: 12 cupcakes
Calories: 499kcal
Ingredients
- 1 stick of softened unsalted butter
- 1 cup of granulated sugar
- 2 large eggs
- 1 teaspoon lemon zest
- 1 teaspoon vanilla
- 1 1/2 Cups All Purpose Flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup sour cream
- 1 teaspoon fresh lemon juice
- 1 cup lemon curd (recipe above) or storebought
Frosting
- 2 sticks Softened Unsalted Butter
- 3 Cups Sifted Powdered Sugar
- 1 teaspoon salt
- 1 teaspoon milk
- 1 teaspoon Vanilla (or lemon extract)
Instructions
- Cream the butter and add sugar, once combined add vanilla and lemon juice. Beat until creamy and well blended. Add eggs one at a time, while craping bowl. Alternate dry ingredients (flour, baking powder and baking soda) with the sour cream and mix well. Fold in lemon zest.
- Fill 12 cupcake liners 1/2 full and bake for 20 -22 min until done.
- Remove from pan to cool.
- Once Cool remove middle of cupcake with cupcake corer or apple corer.
- Fill with Lemon Curd.
To Frost
- Place butter in Electric Mixer and beat.
- Add Sifted sugar 1 cup at a time.
- Add milk as needed.
- Add salt and extract.
- Frost Cupcakes. Add Sprinkles.
Notes
Lime curd would also be delicious in these! Use finely grated zest to decorate the frosting.
Keep Cupcakes Wrapped Tightly for Storage for up to 5 days. You can also freeze for up to 2 months if tightly wrapped and sealed.
When baking these cupcakes, make sure you use fresh baking soda and baking powder.
Always taste your extracts and lemon juice to make sure they are fresh.
Nutrition
Serving: 1cupcake | Calories: 499kcal | Carbohydrates: 59g | Protein: 2g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 413mg | Potassium: 46mg | Fiber: 1g | Sugar: 58g | Vitamin A: 871IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg
