Honestly, I could savor this each day and still adore it. It's just so wonderful.

Lemon custard cupcakes are a delightful treat that combines the zesty freshness of lemons with the creamy richness of custard. Growing up in the Midwest, I remember my grandmother making a similar version of these cupcakes for family gatherings. They were always a hit, and I loved how the tangy lemon flavor complemented the sweet, buttery cake. These cupcakes are perfect for any occasion, whether you're hosting a brunch, attending a potluck, or simply craving a sweet treat. Plus, they're a great way to use up any extra lemons you might have lying around.

These lemon custard cupcakes pair wonderfully with a light, refreshing salad or a cup of hot tea. For a more indulgent treat, serve them with a scoop of vanilla ice cream or a dollop of whipped cream. They also make a lovely addition to a dessert platter, alongside fresh berries or a fruit salad. If you're hosting a brunch, consider serving them with a selection of cheeses and charcuterie for a balanced spread.

Servings: 12

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
1 teaspoon vanilla extract
1 tablespoon lemon zest
1/4 cup lemon juice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup lemon curd (store-bought or homemade)

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

In a large bowl, cream together the butter and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Stir in the vanilla extract, lemon zest, and lemon juice.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Once cooled, use a small spoon or a cupcake corer to remove a small portion from the center of each cupcake.

Fill each cavity with a dollop of lemon curd.

Serve and enjoy!

For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. You can also experiment with different citrus fruits, such as lime or orange, for a unique twist. If you're feeling adventurous, try adding a crumbly streusel topping before baking for added texture. For a more decadent treat, top the cupcakes with a swirl of cream cheese frosting or a dusting of powdered sugar. To make your own lemon curd, simply whisk together eggs, sugar, lemon juice, and butter over low heat until thickened.