Embark on a delightful culinary journey with these Sun-Kissed Lemon Cupcakes, each bite bursting with the fresh zestiness of lemon and the sweetness of a dreamy custard sauce. These cupcakes are not just a treat for the palate but a feast for the senses, combining the tender crumb of cake with a creamy, tangy filling. Made with the finest ingredients and a touch of love, this recipe is your ticket to a moment of pure bliss.
Why You'll Love This: These lemon cupcakes are a masterpiece of flavor and texture. With their moist, fluffy base and a core of rich lemon custard sauce, they offer a harmonious blend of tangy and sweet that lemon lovers will adore. The recipe's attention to detail, from the choice of cake flour for a lighter crumb to the homemade lemon custard, elevates this from a simple dessert to an exquisite experience. These cupcakes promise to be a memorable treat for anyone who takes a bite.
Perfect Occasion: Ideal for spring celebrations, afternoon tea, or as a refreshing summer dessert, these cupcakes are versatile enough for any event. They're a hit at birthday parties, baby showers, or even as a sophisticated dessert at dinner parties. Their sunny, cheerful appearance and delectable taste make them a surefire way to brighten any table and impress your guests.
Decoration Tips: For an extra touch of elegance, garnish these cupcakes with a thin slice of lemon or a sprinkle of lemon zest atop the custard sauce. Edible flowers or mint leaves can add a splash of color and a hint of freshness, making each cupcake look as delightful as it tastes. A dusting of powdered sugar just before serving adds a final, magical flourish.
Cupcake Ingredients:
- 100g butter, unsalted and softened
- 85g sugar
- 2 eggs, at room temperature
- 95g cake flour (low-protein, about 8% protein content, not self-rising)
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon vanilla extract
Lemon Custard Sauce Ingredients:
- 1 egg yolk
- 35g sugar, divided (20g for the yolk mixture, 15g for the cream)
- 15g lemon juice
- 7.5g cornstarch
- 1 tablespoon lemon zest
- 75g milk
- 60g heavy cream
- 5g vanilla extract
Instructions:
Cupcakes:
- Cream the softened butter and sugar until fluffy. Blend in eggs.
- Gently sift in the flour, folding until just combined.
- Stir in lemon juice, zest, and vanilla until the mixture is smooth.
- Line a muffin tin with cupcake liners and preheat your oven to 338°F (170°C).
- Distribute the batter among the liners and bake for 28 minutes, or until they turn golden and pass the toothpick test.
- Cool the cupcakes on a wire rack before coring and filling with custard sauce.
Lemon Custard Sauce:
- Whisk egg yolk with 20g sugar, lemon juice, vanilla, and cornstarch until smooth.
- Heat milk and lemon zest until simmering, then gradually incorporate into the egg mixture.
- Return the mixture to medium heat, stirring until it thickens. Chill the custard in the refrigerator, covered.
- Whip the chilled custard with the remaining sugar and heavy cream until thick.
- Pipe the custard sauce into the cooled cupcakes.
Enjoy every bite of these Sun-Kissed Lemon Cupcakes, where the zest of lemon and the sweetness of custard combine to create a moment of pure dessert bliss.