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Lemon Cupcakes Recipe Zesty Crumb With Lemon Curd Core 1761428792.0812216

lemon cupcakes recipe Zesty Crumb with Lemon Curd Core

  • Author: Jusmira Rayne
  • Total Time: 109 minutes
  • Yield: 12 servings 1x
  • Diet: General

Description

This recipe features bright, tender lemon cupcakes with a surprise lemon curd core, topped with a zesty, crumbly topping. It’s an easy yet special dessert perfect for family meals or sweet treats.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1.25 cups granulated sugar
  • 0.5 cup unsalted butter, softened
  • 2 large eggs, at room temperature
  • 2–3 fresh lemons, for 2 Tbsp juice and 1 Tbsp zest
  • 0.5 cup whole milk
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup lemon curd
  • 0.25 cup unsalted butter, melted

Instructions

  1. Prepare Workspace: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Make Crumb Topping: In a small bowl, combine 0.5 cup (60g) all-purpose flour, 0.25 cup (50g) granulated sugar, and 0.25 cup (57g) melted unsalted butter. Mix with a fork until sandy and crumbly. Set aside.
  3. Whip Batter: In a large bowl, using a hand mixer or stand mixer, beat 0.5 cup (113g) softened unsalted butter and 1 cup (200g) granulated sugar on medium speed for 2-3 minutes until light, pale, and fluffy. Beat in 2 large eggs one at a time, mixing well after each addition. Stir in 1 Tbsp fresh lemon zest and 2 Tbsp fresh lemon juice. In a separate bowl, whisk together 1.5 cups (190g) all-purpose flour, 1.5 tsp baking powder, and 0.25 tsp salt. Gradually add the dry ingredients alternately with 0.5 cup (120ml) whole milk, starting and ending with dry, mixing just until combined (do not overmix).
  4. Fill and Core Cupcakes: Spoon batter into prepared muffin liners, filling about two-thirds full (approximately 3 tablespoons per liner). Spoon 1-2 teaspoons of lemon curd (0.5 cup / 150g total) directly into the center of each cupcake batter, ensuring the curd doesn’t touch the paper liner.
  5. Top and Bake: Sprinkle the Zesty Crumb topping evenly over the filled cupcakes. Bake for 20-22 minutes, or until a wooden skewer inserted into the cupcake (avoiding the curd core) comes out clean and the tops are beautifully golden brown. If crumbs brown too quickly, loosely tent the tin with foil for the last 5-7 minutes.
  6. Cool Cupcakes: Let cupcakes cool in the muffin tin for 5 minutes. Then, carefully transfer them to a wire rack to cool completely for 30 minutes to 1 hour.

Notes

Use fresh lemons for the best, brightest flavor. Do not overmix the batter to ensure tender cupcakes. If crumb topping browns too quickly, tent with foil. Cool cupcakes completely on a wire rack for best results.

  • Prep Time: 27 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 350 calories
  • Sugar: 30 g
  • Sodium: 200 mg
  • Fat: 18 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 60 mg

Keywords: lemon cupcakes, crumb topping, lemon curd, easy dessert, baking, citrus, family recipe, sweet treat, homemade, special occasion

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Find it online: https://easydashrecipes.com/lemon-cupcakes-recipe-zesty-crumb-with-lemon-curd-core/