Lemon Surprise Cupcakes

These Lemon Surprise Cupcakes are soft, buttery, and bursting with tangy lemon filling. Topped with smooth yellow buttercream frosting, they’re a show-stopping treat for birthdays, brunches, or any spring gathering.

Recipe Information

Total Time:

Yield:

24 servings

Ingredients

Cupcakes

1½ cups granulated sugar

1 cup salted butter, softened

2 teaspoons vanilla extract

4 large eggs, at room temperature

2 cups cake flour

1½ teaspoons baking powder

¾ teaspoon salt

½ cup milk

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Lemon Filling

2 large eggs, at room temperature

2 large egg yolks, at room temperature

1 cup granulated sugar

½ cup salted butter, softened

Juice of 2 lemons

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Yellow Buttercream Frosting

4 cups powdered sugar

10 tablespoons salted butter, melted

2 tablespoons heavy whipping cream or milk

2 teaspoons vanilla extract

2 to 4 drops yellow food coloring

Directions

For cupcakes, preheat oven to 350°F. Line 24 (2½-inch) muffin cups with paper baking cups; set aside.
In a large bowl, beat sugar and butter with an electric mixer on medium until light and fluffy. Beat in vanilla. Beat in eggs, one at a time, beating well after each addition.
Sift together cake flour, baking powder and salt. Alternately beat flour mixture and milk into butter mixture on low until combined. Fill prepared muffin cups ¾ full with batter.
Bake for 18 to 20 minutes or until a toothpick inserted near centers comes out clean. Remove hot cupcakes from pan; cool completely on a wire rack.
For lemon filling, whisk together eggs and yolks in stainless-steel or heat-safe glass bowl. Nestle bowl on the top of a saucepan containing 1 to 2 inches of simmering water. Bowl should not touch the water. Whisk in sugar, butter and lemon juice. Cook and stir until mixture is consistency of pudding. Remove from heat and set aside.
For yellow buttercream frosting, in a small bowl, beat together powdered sugar and melted butter with an electric mixer on low until combined. Beat in whipping cream, vanilla extract and food coloring until smooth.
To assemble, use a paring knife to cut a small cone from the center of each cupcake; reserve cake centers. Spoon 1 tablespoon lemon filling into each hole. Replace reserved cake centers. Frost with buttercream frosting.