Description
Delightful cupcakes filled with zesty lemon curd, perfect for spring celebrations.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- Zest of 1 lemon
- 1/2 cup lemon curd
- Powdered sugar for dusting
- Easter-themed decorations
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Cream together the softened butter and granulated sugar until fluffy. Add the eggs one at a time, mixing well after each addition.
- Stir in the milk and lemon zest until well incorporated.
- Whisk together the flour, baking powder, and salt in a separate bowl. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fill each cupcake liner about 2/3 full with batter and bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Cool completely on a wire rack before frosting.
- Add lemon curd to the center of each cupcake using a piping bag.
- Decorate with powdered sugar and Easter-themed decorations.
Notes
Store in an airtight container at room temperature for up to 3 days. Can be refrigerated for up to a week and frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 190
- Sugar: 15g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg