Ingredients
Scale
- 1 1/2 cups All-purpose flour
- 1 cup Granulated sugar
- 1/2 cup Unsalted butter, softened
- 3/4 cup Milk
- 2 Large eggs
- 2 teaspoons Baking powder
- 1 teaspoon Vanilla extract
- Pinch Salt
- 1 cup Lemon curd (for filling)
- Optional: Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- Cream the butter and granulated sugar together until light and fluffy.
- Combine the eggs and vanilla extract, mixing until well combined.
- Mix the dry ingredients in a separate bowl, whisking together flour, baking powder, and salt.
- Add the dry ingredients to the wet mixture alternately with the milk, mixing until just combined.
- Fill each cupcake liner about two-thirds full with the batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool cupcakes completely before filling.
- Core each cupcake center using a cupcake corer or knife.
- Fill with lemon curd using a spoon or piping bag.
- Dust with powdered sugar if desired before serving.
Notes
Always use room temperature eggs and butter for a smooth batter. Do not overmix the batter to keep the cupcakes tender.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 50mg
Keywords: lemon, cupcakes, dessert, sweet, citrus