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)