Description
Delightful Lemon Curd Easter Cupcakes filled with tangy lemon curd and topped with fluffy whipped cream, perfect for spring celebrations.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons lemon zest
- 1/2 cup milk
- 1 cup lemon curd
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with cheerful liners.
- Whisk together the flour, baking powder, and salt in a bowl.
- Cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
- Add the eggs, one at a time, mixing well after each addition, and stir in the lemon zest.
- Gradually add the flour mixture to the creamed mixture, alternating with the milk.
- Fill each cupcake liner with batter, about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Allow the cupcakes to cool completely, then fill with lemon curd.
- Whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Frost each cupcake with the whipped cream mixture.
Notes
Ensure all ingredients are at room temperature for best results. Consider topping with shredded coconut or fresh berries for added flavor.
Nutrition
- Serving Size: 1 cupcake
- Calories: 218
- Sugar: 14g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg