Moist Lemon Cupcakes with a Creamy Surprise Inside

By The Cooking Foodie · 90 min

Ingredients

Instructions

1. Preheat the oven to 175°C (350°F) and line a muffin pan with liners.
2. Rub the lemon zest into the sugar with your fingertips until fragrant and slightly moist.
3. Beat in the softened butter until the mixture looks moist and sandy, then add the eggs one at a time, mixing well after each.
4. Mix in the lemon juice, buttermilk and oil until fully combined.
5. Whisk the flour, baking powder, baking soda and salt in a separate bowl.
6. Add the dry ingredients to the wet and mix gently until just combined, without overmixing.
7. Fill the liners about 3/4 full and bake for 18–22 minutes, until a toothpick inserted in the centre comes out clean. Cool in the pan for 5 minutes, then move to a rack to cool completely.
8. Once cool, hollow out a hole in each cupcake and fill with 1–2 teaspoons of lemon curd (optional).
9. Whip the mascarpone, cold heavy cream, powdered sugar and vanilla, starting on low speed and then moving to medium-high, until very thick with stiff, sharp peaks.
10. Fold in the chilled lemon curd gently until just combined.
11. Pipe the frosting onto the cupcakes and finish with a drizzle of lemon curd and small lemon slices (optional).

Summarized from The Cooking Foodie's video. Watch it for the details.

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EggLemonCreamHeavy creamButtermilkMascarpone cheeseLemon curd