Description
Delicious and festive Lemon Curd Easter Cupcakes filled with zesty homemade lemon curd and topped with creamy frosting, perfect for spring celebrations.
Ingredients
Scale
- For the Cupcakes:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon cooking salt
- ½ cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- ¼ cup sour cream or plain yogurt
- For the Lemon Curd:
- 3 large egg yolks
- 2 large eggs, whole
- ¾ cup granulated sugar
- 1 tablespoon lemon zest
- ½ cup lemon juice, fresh (about 2–3 lemons)
- 6 tablespoons butter, cut into small pieces
- For the Frosting:
- 1 cup butter, softened
- 2 cups powdered sugar
- 2 tablespoons heavy cream
- 1½ teaspoons vanilla extract
- For Decorating:
- 36 mini eggs
- Shredded coconut (optional)
Instructions
- Preheat your oven to 350℉ (180℃). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the butter and sugar together in a stand mixer until light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, fully incorporating each before adding the next. Stir in the vanilla extract.
- Alternate adding the dry ingredients and milk to the butter mixture. Fold in the sour cream (or yogurt).
- Fill each cupcake liner about ¾ full. Bake for 18-22 minutes until golden and a toothpick comes out clean.
- Allow the cupcakes to cool for 5 minutes before transferring to a wire rack to cool completely.
- Prepare a double boiler. Whisk egg yolks, whole eggs, sugar, lemon juice, and zest in the bowl until combined.
- Whisk over medium-low heat for 8-10 minutes until thickened. Remove from heat and stir in butter.
- Strain the curd, cover with plastic wrap, and refrigerate until chilled.
- Beat softened butter until creamy. Gradually mix in powdered sugar, then add cream and vanilla and beat on high for 2-3 minutes.
- Core a small hole in the center of each cupcake and fill with chilled lemon curd.
- Top each cupcake with frosting, sprinkle with coconut (if desired), and add 3 mini eggs on top. Serve and enjoy!
Notes
- Make sure to use fresh lemon juice for the best flavor.
- Adding additional cream to the frosting can adjust the thickness to your preference.
- Refrigerate any leftover lemon curd for future use.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 28g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg