Sun-Kissed Lemon Cupcakes with Velvety Lemon Custard Sauce: A Bite of Pure Bliss

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:

1. Cream the softened butter and sugar until fluffy. Blend in eggs.
2. Gently sift in the flour, folding until just combined.
3. Stir in lemon juice, zest, and vanilla until the mixture is smooth.
4. Line a muffin tin with cupcake liners and preheat your oven to 338°F (170°C).
5. Distribute the batter among the liners and bake for 28 minutes, or until they turn golden and pass the toothpick test.
6. Cool the cupcakes on a wire rack before coring and filling with custard sauce.

Lemon Custard Sauce:

1. Whisk egg yolk with 20g sugar, lemon juice, vanilla, and cornstarch until smooth.
2. Heat milk and lemon zest until simmering, then gradually incorporate into the egg mixture.
3. Return the mixture to medium heat, stirring until it thickens. Chill the custard in the refrigerator, covered.
4. Whip the chilled custard with the remaining sugar and heavy cream until thick.
5. 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.