Description
Moist lemon cupcakes filled with lemon curd and topped with strawberry buttercream frosting for a fresh summer dessert.
Ingredients
Scale
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 cup all-purpose flour
- 6 tablespoons sour cream
- 1 batch lemon curd
- 1 cup unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 1/3 cup strawberry jam
- 1/2 teaspoon strawberry extract
- 1 drop red gel food color
- 2 1/2 cups powdered sugar
- Fresh strawberries
Instructions
- Prepare lemon curd and chill
- Preheat oven to 350°F and line pan
- Cream butter and sugar
- Add egg, lemon zest, juice and vanilla
- Mix in dry ingredients and sour cream
- Divide batter and bake 18-20 minutes
- Cool completely
- Prepare frosting
- Core cupcakes and fill with lemon curd
- Pipe frosting and top with strawberries
Notes
- Use fresh lemon juice for best flavor
- Do not overmix batter
- Cool cupcakes before frosting
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28
- Sodium: 120
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 1
- Protein: 3
- Cholesterol: 70