Comida Kraft
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Lemon Cupcakes Filled with Lemon Curd

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What You Need

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Make It

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  • Preheat oven to 350°F. Line 24 muffin cups with paper liners. In a medium bowl, whisk together flour, baking powder and salt. In a large bowl, cream together butter, sugar and lemon zest until light and fluffy. Adding the lemon zest early helps release more of its flavor. Blend in eggs one at a time, followed by vanilla extract. Stir in 1/3 of the flour mixture, followed by half of the milk. Add another 1/3 of the flour and the remaining milk, then stir in the remaining flour, mixing only until no streaks of flour remain.
  • Divide batter evenly into prepared muffin cups, filling each approx 2/3 to 3/4 full. Bake for 16-19 minutes, until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed. Cool completely on a wire rack.
  • To fill, use a melon baller to scoop a small hole in the top of each muffin. Alternatively, you can use a small knife to carve a small cone of cake out. Fill the depression with 2 tsp. lemon curd. Serve shortly after filling. Unfilled cupcakes can be stored in an airtight container until ready to fill and serve.


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