Lemon Curd Cupcakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Individual lemon cupcakes filled with bright, tangy lemon curd and topped with sweet buttercream frosting. Light and citrusy with a sophisticated flavor. Ideal for spring gatherings or anyone who loves bright lemon desserts.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- Zest of 2 large lemons
- 1/2 cup unsalted butter (at room temperature)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 3 tablespoons fresh lemon juice
- 1/4 cup Lemon Curd
- 1 cup unsalted butter (at room temperature)
- 4 cups powdered sugar
- 2 tablespoons whole milk
- Zest of 1 large lemon
- Yellow sprinkles (if desired)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 119mg
- Total sugar
- 59g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 94mg
- Calcium
- 31mg
- Iron
- 0.75mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 119MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.