Lemon Curd Filled Cupcakes

Name: Lemon Curd Filled Cupcakes
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 12 cupcakes
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; 1/2 cup milk; 2 teaspoons baking powder; 1 teaspoon vanilla extract; Zest of 1 lemon; Pinch of salt; 1/2 cup fresh lemon juice; 1/2 cup granulated sugar; 3 large eggs; 1/2 cup unsalted butter, cut into pieces; Zest of 1 lemon; 1 cup unsalted butter, softened; 3 cups powdered sugar; 2 tablespoons milk; 1 teaspoon vanilla extract; Optional: lemon zest for garnish

Highlighted under: Dessert Lover’s Collection

I’ve always had a soft spot for cupcakes, but adding a tangy twist with lemon curd takes them to a whole new level! I love how the zesty flavor lightens up the sweetness, making each bite refreshing and satisfying. These cupcakes are perfect for spring gatherings or whenever I crave something cheerful and bright. With their fluffy texture and a burst of lemony goodness from the filling, they never fail to impress my friends and family. Let’s dive into this delightful baking adventure together!

Created by

Leo

Last updated on 2026-02-07T21:18:28.196Z

When I went on the hunt for the perfect cupcake recipe, I stumbled upon a lemon curd idea that made my mouth water immediately. I tweaked the fillings and frosting to balance the tartness of the curd with a buttery base and sweet icing. The result was spectacular! Each bite offers a dance of flavors that truly brings a smile to my face.

While baking, the aroma of lemons fills the kitchen, creating an irresistible atmosphere. I recommend chilling the lemon curd before filling the cupcakes; it helps maintain its texture and enhances the flavor. These cupcakes have become a staple for my get-togethers!

Why You Will Love These Lemon Curd Filled Cupcakes
A bright and zesty lemon flavor that lifts your spirits.
Fluffy, light cupcakes that are a delight to eat.
The perfect balance between sweetness and tartness.
Easy to make for any occasion, from brunch to parties.

Mastering the Cupcake Technique

Getting the texture of your cupcakes just right is crucial. When creaming the butter and sugar, aim for a light and fluffy consistency, which usually takes about 3-5 minutes. This aeration creates a tender crumb that will hold up well once baked. Also, be careful not to overmix when combining the dry ingredients; you want just enough blending to hydrate the flour without developing gluten, which could lead to dense cupcakes.

Keep an eye on your baking time as well; the cupcakes may bake faster or slower depending on your oven's calibration. Always check for doneness a few minutes early and use a toothpick inserted into the center; if it comes out clean with a few crumbs attached, they're done. Overbaking even by a couple of minutes can lead to dry cupcakes, so trust your instinct and check frequently!

Creating the Perfect Lemon Curd

Lemon curd is all about balancing flavors and achieving a silky texture. When whisking the lemon juice, sugar, and eggs, be sure to keep the heat low to avoid scrambling the eggs. Continuous whisking is key; it helps emulsify the mixture and gives you a beautifully fragrant curd. You’ll know it’s ready when it thickens enough to coat the back of a spoon—this usually takes about 10-15 minutes over gentle heat.

If you find that your curd is too tart, you can easily adjust the sweetness by increasing the sugar slightly. Remember to let it cool completely before filling the cupcakes; this helps avoid soggy cupcakes, ensuring they remain light and airy. The curd can also be made a day ahead and stored in the refrigerator, which makes it convenient for your baking schedule!

Frosting and Finishing Touches

For the frosting, ensure that your butter is properly softened—ideally, it should be at room temperature, which allows for maximum creaminess and prevents lumps. Beat the butter until it is pale and fluffy before gradually incorporating the powdered sugar; this not only helps with smoothness but also adds air to the frosting, making it look light and luscious. Adjust the consistency with milk as needed; you want it spreadable but not too runny.

To add a decorative touch, consider using a piping bag with your favorite tip. This not only looks beautiful but also allows for more control over how much frosting each cupcake receives. A sprinkling of lemon zest on top not only enhances the visual appeal but also gives an extra punch of flavor. If you’re feeling adventurous, try adding a lemon extract to the frosting for an extra zing!

Ingredients

For the Cupcakes

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1/2 cup milk
2 teaspoons baking powder
1 teaspoon vanilla extract
Zest of 1 lemon
Pinch of salt

For the Lemon Curd

1/2 cup fresh lemon juice
1/2 cup granulated sugar
3 large eggs
1/2 cup unsalted butter, cut into pieces
Zest of 1 lemon

For the Frosting

1 cup unsalted butter, softened
3 cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract
Optional: lemon zest for garnish

Make sure to have everything ready before you start baking!

Instructions

Make the Cupcake Batter

Preheat your oven to 350°F (175°C) and line a cupcake tray with liners. In a bowl, cream together the softened butter and sugar until light and fluffy. Add in the eggs one at a time, mixing well after each addition. Stir in the milk, lemon zest, and vanilla extract. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until just combined.

Bake the Cupcakes

Fill each cupcake liner about two-thirds full with the batter. Bake in the preheated oven for about 15 minutes, or until a toothpick inserted into the center comes out clean. Remove the cupcakes from the oven and let them cool completely on a wire rack.

Make the Lemon Curd

In a saucepan, combine the lemon juice, sugar, and eggs. Cook over low heat, whisking constantly until thickened. Remove from heat and mix in butter and zest until smooth. Let cool and then refrigerate until set.

Assemble the Cupcakes

Once the cupcakes are cool, use a small knife to cut the center out of each cupcake. Fill with lemon curd, then replace the tops. Prepare the frosting by beating the butter until creamy, then gradually add the powdered sugar and milk, mixing until fluffy. Frost the filled cupcakes and garnish with lemon zest if desired.

Enjoy your delightful lemon curd filled cupcakes!

Pro Tips

For an extra lemony punch, consider adding a few drops of lemon extract to the frosting!

Make-Ahead Tips

If you're planning for a gathering, these cupcakes can be made ahead of time. The cupcakes themselves can be baked a day in advance and stored in an airtight container at room temperature. This makes them just as fresh when you’re ready to fill and frost them. Additionally, the lemon curd can also be prepared a day in advance, allowing the flavors to meld beautifully while chilling in the refrigerator.

Frosting can also be made ahead of time and stored in the fridge for up to a week. Just remember to let it come back to room temperature and re-whip it briefly before using. This helps maintain that fluffy texture and ensures it spreads or pipes smoothly onto your cupcakes.

Storage and Freezing

To keep your cupcakes fresh, store them in an airtight container at room temperature for up to three days. If you need to keep them for longer, you can freeze them. Just make sure the cupcakes are fully cooled, then wrap them tightly in plastic wrap and aluminum foil to prevent freezer burn. They can be frozen for up to three months; when ready to eat, simply thaw at room temperature before filling and frosting.

For filled and frosted cupcakes, it's best to consume them within a couple of days to enjoy the optimal freshness of the frosting and lemon curd. If you have leftover frosting, it can be stored in the fridge in an airtight container for another few days or frozen for longer shelf life.

Flavor Variations

While lemon curd is a delightful filling, don't hesitate to experiment with other flavors! Try filling these cupcakes with raspberry or strawberry jam for a fruity alternative. You could also mix in a bit of coconut or almond extract into your frosting for an unexpected twist. Each variation can add a unique flavor profile while keeping the same fluffy cupcake base.

For a slightly different touch, consider adding a layer of lemon glaze on top of the frosting by mixing powdered sugar with lemon juice. This adds an extra layer of tangy flavor, enhancing the overall lemon experience. It's a fun way to elevate the presentation and taste of your cupcakes!

Questions About Recipes

→ Can I use store-bought lemon curd?

Yes, store-bought lemon curd can be a time-saver and still taste delicious in these cupcakes.

→ How do I store leftover cupcakes?

Store them in an airtight container in the refrigerator for up to 3 days.

→ Can I make the lemon curd in advance?

Absolutely! You can prepare the lemon curd up to a week ahead and store it in the refrigerator.

→ Is there an alternative to frosting?

You can dust the cupcakes with powdered sugar for a lighter option if you prefer.