Step 1: Preheat & Prepare

1. Preheat oven to 425°F (220°C) for a metal muffin tin, or 400°F (200°C) for a non-metal pan.
2. Line a muffin tin with cupcake liners and lightly grease them if desired.

Step 2: Make the Batter

1. In a large bowl, whisk eggs and sugar until pale, thick, and fluffy (about 3–4 minutes).
2. Stir in lemon zest and lemon juice until evenly combined.
3. Sift flour and salt over the mixture, then gently fold until just incorporated.
4. Drizzle in the melted butter and continue folding until smooth.

Step 3: Assemble the Cupcakes

1. Spoon the batter into each cupcake liner, filling them halfway.
2. Drop 1 teaspoon of lemon curd into the center of each cupcake.
3. Cover with a little more batter to completely enclose the lemon curd.

Step 4: Bake

1. Place the muffin tin in the oven and bake for 10–12 minutes until the edges are set while the center remains soft and molten.
2. Remove from the oven and let cupcakes cool in the tin for 1–2 minutes before transferring to a cooling rack.

Step 5: Prepare the White Chocolate Drizzle

1. In a microwave-safe bowl, combine white chocolate and heavy cream.
2. Microwave in 20-second intervals, stirring each time, until the chocolate melts and becomes smooth. (Alternatively, use a double boiler.)

Step 6: Finish & Serve

1. Drizzle melted white chocolate over the warm cupcakes.
2. Top with fresh berries and an optional dusting of powdered sugar.
3. Serve immediately and enjoy the perfect blend of tangy lemon, rich white chocolate, and fresh fruit.

Optional: Homemade Lemon Curd

Ingredients

• 3 large egg yolks
• ½ cup granulated sugar
• ⅓ cup freshly squeezed lemon juice
• Zest from 2 lemons
• 4 tbsp unsalted butter, cut into small pieces

Method

1. In a medium saucepan, whisk together egg yolks, sugar, lemon juice, and zest.
2. Cook over medium-low heat, stirring constantly until thickened to a custard-like consistency (8–10 minutes). Do not let it boil.
3. Remove from heat and stir in butter until fully melted and smooth.
4. Strain through a fine-mesh sieve and let cool to room temperature before using.

Recipe Notes & Tips

✔️ For extra lemon flavor, add more zest to the batter or drizzle with a lemon glaze instead of white chocolate.
✔️ Make ahead – Bake the cupcakes in advance, then warm them slightly before serving for the perfect molten center.
✔️ Pair with a scoop of vanilla ice cream for an ultra-decadent treat.

These Warm Lemon Lava Cupcakes are the ultimate citrus indulgence—soft, gooey, tangy, and beautifully balanced with the sweetness of white chocolate and fresh berries. Bake a batch and enjoy the taste of spring and summer in every bite!