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Lemon Stuffed Cupcakes

Lemon Stuffed Cupcakes
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These bakery-worthy lemon cupcakes feature a tender, buttery crumb hollowed and filled with luscious, homemade lemon curd. Finished with a decorative ring of zesty lemon buttercream, they deliver the ultimate sweet-and-tart citrus indulgence.

Ingredients

Scale

Cupcake Base

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, room temperature
  • 2/3 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 1/2 tsp pure vanilla extract
  • 1/2 cup whole milk, room temperature

Homemade Lemon Curd Filling

  • 4 large egg yolks
  • 2/3 cup granulated sugar
  • 1 tbsp freshly grated lemon zest (from 1 lemon)
  • 1/3 cup fresh lemon juice (from 2–3 lemons)
  • 1/4 tsp salt
  • 6 tbsp unsalted butter, diced

Fresh Lemon Buttercream

  • 1/2 cup unsalted butter, room temperature
  • 2 1/4 cups powdered sugar, sifted
  • 2 tbsp fresh lemon juice

Instructions

  1. Preheat & Prep: Heat oven to 350°F (175°C) and line a 20-cup muffin tin with paper liners.
  2. Combine Dry Goods: Whisk flour, baking powder, and salt in a bowl; set aside.
  3. Cream Butter & Sugar: In a stand mixer, beat 1/2 cup butter with 2/3 cup sugar on high for 2 minutes until pale and fluffy. Add eggs and vanilla; beat on high for 1 minute.
  4. Mix Batter: Alternate adding the flour mixture (in 3 parts) and milk (in 2 parts), beginning and ending with flour. Mix on medium-low just until combined.
  5. Bake: Fill liners 3/4 full. Bake for 18–20 minutes until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
  6. Cook Curd: In a medium saucepan, whisk egg yolks, 2/3 cup sugar, lemon zest, 1/3 cup lemon juice, and 1/4 tsp salt over low heat. Whisk continuously for 10–12 minutes until thickened.
  7. Finish & Chill Curd: Remove curd from heat, whisk in 6 tbsp butter until melted, and pour into a bowl. Cover surface directly with plastic wrap; refrigerate until chilled.
  8. Make Frosting: Beat 1/2 cup butter until creamy. Add 1 1/4 cups powdered sugar and 2 tbsp lemon juice; beat smooth. Add remaining 1 cup powdered sugar and whip until fluffy. Transfer to a piping bag.
  9. Assemble: Core out the center of each cooled cupcake. Pipe a decorative border of buttercream around the top edge, spoon chilled lemon curd into the cavity, and chill for 15 minutes before serving.

Notes

  • No Scrambled Curd: Keep stove heat on low and whisk constantly. If you spot tiny cooked egg specks, strain the curd through a fine-mesh sieve before adding butter.
  • Room Temperature Ingredients: Warm your eggs and milk in a lukewarm water bath for 5 minutes prior to mixing to ensure a smooth, stable batter.
  • Storage: Store in an airtight container in the refrigerator for up to 4 days. Serve slightly chilled or at cool room temperature.

Find it online: https://cakeshungry.com/lemon-stuffed-cupcakes/