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Lemon Curd Cupcakes

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Delightful moist cupcakes filled with luscious lemon curd, perfect for spring gatherings.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • Zest of 1 lemon
  • 1/2 cup lemon curd
  • Powdered sugar for dusting

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Whisk together the flour, baking powder, baking soda, and salt in a bowl.
  3. Cream the butter and sugar together until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract and lemon zest.
  5. Alternate adding the dry ingredients and buttermilk to the butter mixture.
  6. Fold in the lemon curd until just combined.
  7. Fill the cupcake liners about 2/3 full with batter.
  8. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
  9. Allow cupcakes to cool before dusting with powdered sugar and serving.

Notes

Store leftovers in an airtight container for up to 2 days at room temperature or a week in the refrigerator.

Nutrition

Find it online: https://ameliasweets.com/2026/06/30/lemon-curd-cupcakes/

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