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Lemon Curd Cupcakes

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5 from 2 reviews

  • Author: Fadela
  • Total Time: 1 hour 8 minutes
  • Yield: 12 cupcakes

Description

Lemon curd cupcakes with a lemon curd filling and a light mascarpone frosting (for 12 cupcakes)

Ingredients

Lemon Cupcakes

  • 100 g (1/2 cup) Butter - unsalted and softened
  • 150 g (3/4 cup) Sugar - granulated
  • Zest of lemon 
  • 2 Eggs at room temperature - approx. 100g
  • 1 1/2 tsp Vanilla extract
  • 120 ml (1/2 cup) Buttermilk - see notes
  • 15 ml Lemon juice 
  • 150 g (1 1/4 cups) Cake Flour 
  • 1 1/2 tsp baking powder - about 6 g
  • 1 pinch of salt

Lemon curd 

  • 75 g (1/3 cup) Sugar - granulated
  • Juice of 2 lemons
  • 60 g (1/4 cup) Butter - unsalted 
  • 2 eggs - room temperature

Mascarpone frosting

  • 150 g (2/3 cup) Mascarpone cheese - cold
  • 225 ml (1 cup) Heavy cream - full fat and cold
  • 2-3 tbsp. powdered sugar

Instructions

Lemon cupcakes

  1. Preheat the oven to 350°F / 180°C and line a cupcake tin with paper liners.
  2. In a bowl, mix and sift together all the dry ingredients, flour, salt and baking powder.
  3. In another bowl with the electric mixer or in the bowl of your stand mixer fitted with the paddle attachment, beat the softened butter with the sugar and lemon zest for about 2-3 minutes until creamy.
  4. Add the eggs and vanilla extract and beat again for a minute to incorporate.
  5. Finish by adding the milk mixed with the lemon juice and the dry ingredient mixture, alternately and in 2-3 batches while mixing in between each addition with a rubber spatula or the paddle attachment to avoid over-mixing the batter.
  6. Pour the cupcake batter into the cupcake cases, filling them only 3/4 full.
  7. Bake the cupcakes for 18 to 20 minutes until they are slightly puffed and golden on top.
  8. Check baking by plunging a toothpick into the center of a cupcake, it should come out clean if the cupcake is done.
  9. Let the lemon cupcakes cool a bit in the pan before moving them to a wire rack to cool completely.

Lemon curd 

  1. Place the sugar and eggs in a bowl and whisk for a few minutes until fluffy.
  2. Add the juice of the squeezed lemons and mix again for a few moments.
  3. Transfer this mixture to a saucepan over medium heat and whisk until the mixture thickens.
  4. Remove from the heat and add the butter cubes and mix again to incorporate them.
  5. Pour the lemon curd into a container with a lid and let it cool completely in the refrigerator.
  6. Use a cupcake corer to remove the core from the cupcakes.
  7. Fill the inside with lemon curd.

Mascarpone frosting

  1. In a mixing bowl or in a stand mixer with the whisk attachment, place all the ingredients.
  2. Beat at medium speed for about 3 minutes until you have a thick, stiff frosting.
  3. Fill a piping bag fitted with a decorating tip (here tip 1B) and decorate the top of the completely cooled cupcakes by forming a swirl.
  4. Decorate with lemon zest and a lemon slice and serve immediately or refrigerate.

Equipment

Notes

Storage: With frosting up to 4 days in the refrigerator, without frosting up to 5 days at room temperature or up to 3 months in the freezer.

Buttermilk alternative: Replace with the same amount of milk mixed with a tablespoon of white vinegar or fresh lemon juice, or make an equal mixture of milk and plain yogurt or milk and sour cream.

  • Prep Time: 50 minutes
  • Cook Time: 18 minutes
  • Category: cupcakes, cakes
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 348
  • Sugar: 22 g
  • Sodium: 240.9 mg
  • Fat: 22.2 g
  • Carbohydrates: 33.9 g
  • Protein: 5.1 g
  • Cholesterol: 118.6 mg

Find it online: https://sweetlycakes.com/en/lemon-curd-cupcakes/