Description

Light, fluffy lemon cupcakes with a luscious lemon curd filling and a whimsical butterfly top, perfect for any occasion. These cupcakes balance bright citrus flavor with just enough sweetness for a delightful treat.

Ingredients

Scale

1 1/4 cups (150g) all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, softened
3/4 cup (150g) granulated sugar
2 large eggs, room temperature
2 teaspoons fresh lemon zest
2 tablespoons fresh lemon juice (about 1 lemon)
1/2 cup (120ml) whole milk, room temperature
1 teaspoon pure vanilla extract
For the Lemon Curd Filling:
1/2 cup (120ml) fresh lemon juice
1 tablespoon lemon zest
3 large eggs
3/4 cup (150g) granulated sugar
6 tablespoons (85g) unsalted butter, cubed
For the Frosting:
1 cup (240ml) heavy cream, chilled
2 tablespoons powdered sugar
1 teaspoon fresh lemon zest (optional)

Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat softened butter and granulated sugar with a mixer on medium speed until light and fluffy, about 3-4 minutes.
Beat in eggs one at a time, then stir in lemon zest, lemon juice, and vanilla extract.
Reduce mixer speed to low. Add dry ingredients in three parts, alternating with milk, beginning and ending with dry ingredients. Mix just until combined.
Spoon batter evenly into liners, filling about two-thirds full.
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then transfer to a cooling rack.
While cupcakes bake, make lemon curd: whisk lemon juice, lemon zest, sugar, and eggs in a saucepan over low heat. Stir continuously until thickened, about 8-10 minutes. Remove from heat and whisk in butter until smooth. Cool to room temperature.
Core out centers of cooled cupcakes using a spoon or melon baller. Fill each with about 1 tablespoon lemon curd.
Whip chilled heavy cream with powdered sugar and lemon zest until soft peaks form. Frost each cupcake.
Cut out cupcake tops horizontally halfway through and place on frosting to resemble butterfly wings.

Notes

Use fresh lemons for best flavor; bottled lemon juice can be substituted but reduce quantity and add zest or extract. Chill heavy cream before whipping for better texture. Stir lemon curd constantly on low heat to avoid curdling. Fill and frost cupcakes shortly after cooling to keep moist. Butterfly tops look neat when cupcakes are chilled before cutting.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 210
Sugar: 18
Sodium: 150
Fat: 9
Saturated Fat: 5
Carbohydrates: 28
Fiber: 0.5
Protein: 3

Keywords: lemon cupcakes, lemon curd filling, butterfly cupcakes, light lemon dessert, easy lemon cupcakes, lemon frosting, homemade lemon curd