🍋 Lemon cupcakes with a creamy centre

17 cupcakes · prep 20 min · cook 20 min

Ingredients

• 200 g sugar
• 1 tbsp lemon zest
• 60 g softened butter
• 2 large eggs
• 60 ml lemon juice
• 120 ml buttermilk
• 60 ml neutral oil
• 190 g all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 225 g cold mascarpone
• 180 ml cold heavy cream
• 80 g powdered sugar
• 1 tsp vanilla bean paste
• 240 g lemon curd

Method

1. Preheat the oven to 175 °C (350 °F) and line a tin with cases.
2. Rub the sugar and lemon zest between your fingers until fragrant and damp: that gesture releases the oils in the zest and carries all the flavour.
3. Add the softened butter and work to a sandy mixture, then the eggs one at a time.
4. Mix in the lemon juice, buttermilk and oil.
5. Whisk the flour, baking powder, baking soda and salt separately, then fold into the wet mixture, just enough.
6. Fill the cases three quarters full and bake 18 to 22 min. Cool 5 min in the tin then on a rack.
7. Once cold, hollow the centre of each cupcake and fill with 1 to 2 tsp lemon curd.
8. For the cream, whip the mascarpone, cream, powdered sugar and vanilla: start slow then speed up, to stiff peaks.
9. Fold in 120 g of chilled lemon curd, without overmixing.
10. Pipe onto the cupcakes and finish with a drizzle of lemon curd and a slice of lemon.

Adapted from The Cooking Foodie (YouTube)

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