Lemon Curd Cupcakes

These zesty lemon curd cupcakes, brimming with taste, will help you elevate your dessert game! Imagine a cupcake that is airy and fluffy, and one that is covered with a lemon curd icing that is creamy and tangy, and that dances on your taste buds and makes any day more enjoyable.

Ingredients:

For the Lemon Cupcakes:

• 1 ½ cups (190g) all-purpose flour

• 1 ½ tsp baking powder

• ¼ tsp salt

• ½ cup (115g) unsalted butter, softened

• 1 cup (200g) granulated sugar

• 2 large eggs, room temperature

• 1 tsp vanilla extract

• Zest of 1 lemon

• ½ cup (120ml) whole milk

• 2 tbsp fresh lemon juice

For the Lemon Curd Filling:

• ½ cup (120ml) store-bought or homemade lemon curd (or make your own with egg yolks, sugar, lemon juice, and butter)

For the Frosting:

• ½ cup (115g) unsalted butter, softened

• 2 cups (250g) powdered sugar

• 1 tsp vanilla extract

• 1-2 tbsp heavy cream or milk

• Optional: Yellow food colouring, extra lemon zest for garnish

Instructions:

1. Make the Cupcakes:

• Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.

• In a bowl, whisk together flour, baking powder, and salt.

• In another bowl, beat butter and sugar until light and fluffy (~3 mins).

• Add eggs, vanilla, and lemon zest, mixing well.

• Alternatively, add the dry ingredients and milk + lemon juice, mixing until just combined.

• Fill cupcake liners 2/3 full and bake for 18-20 minutes or until a toothpick comes out clean. Let cool completely.

2. Fill with Lemon Curd:

• Use a cupcake corer or spoon to remove a small centre from each cupcake.

• Fill each hole with 1-2 tsp lemon curd.

3. Make the Frosting:

• Beat butter until smooth. Gradually add powdered sugar, then vanilla and cream until fluffy.

• Pipe or spread frosting onto cupcakes.

• Optional: Drizzle with extra lemon curd and sprinkle with lemon zest.

More Cupcake Recipes

• Strawberry Lemon Cupcakes
• Coffee Cake Muffins

Frequently Asked Questions

Can I use bottled lemon juice instead of fresh?

• Yes, but fresh lemon juice gives the best flavour. If using bottled, reduce the amount slightly, as it can be more acidic.

How do I prevent my cupcakes from sinking?

• Avoid overmixing the batter.

• Ensure your baking powder is fresh.

• Don’t open the oven door too early—wait until at least 15 minutes into baking.

My lemon curd is too runny—how can I thicken it?

• If homemade, cook it longer until it coats the back of a spoon.

• If store-bought, mix in a little cornstarch slurry (1 tsp cornstarch + 1 tsp water, heated briefly) and let cool.

Can I skip the lemon curd filling?

• Yes, but the cupcakes will be less moist and tangy. For extra flavour, you can mix 1-2 tbsp lemon curd into the frosting instead.

Lemon Curd Cupcakes

Treat yourself to zesty Lemon Curd Cupcakes! Our easy recipe will guide you to create these deliciously refreshing desserts that everyone will love.

Prep Time 35 minutes mins

Cook Time 25 minutes mins

Print Recipe Pin Recipe

Ingredients

  

• 1 ½ cups (190g) all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• Zest of 1 lemon
• ½ cup (120ml) whole milk
• 2 tbsp fresh lemon juice

For the Lemon Curd Filling:

• ½ cup (120ml) store-bought or homemade lemon curd (or make your own with egg yolks, sugar, lemon juice, and butter)

For the Frosting:

• ½ cup (115g) unsalted butter, softened
• 2 cups (250g) powdered sugar
• 1 tsp vanilla extract
• 1-2 tbsp heavy cream or milk
• Optional: Yellow food colouring, extra lemon zest for garnish

Instructions

 

• Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
• In a bowl, whisk together flour, baking powder, and salt.
• In another bowl, beat butter and sugar until light and fluffy (~3 mins).
• Add eggs, vanilla, and lemon zest, mixing well.
• Alternatively, add the dry ingredients and milk + lemon juice, mixing until just combined.
• Fill cupcake liners 2/3 full and bake for 18-20 minutes or until a toothpick comes out clean. Let cool completely.

Fill with Lemon Curd:

• Use a cupcake corer or spoon to remove a small centre from each cupcake.
• Fill each hole with 1-2 tsp lemon curd.

Make the Frosting:

• Beat butter until smooth. Gradually add powdered sugar, then vanilla and cream until fluffy.
• Pipe or spread frosting onto cupcakes.
• Optional: Drizzle with extra lemon curd and sprinkle with lemon zest.

Course: Baking, Dessert

Cuisine: All

Keyword: lemon cupcakes with lemon curd, Lemon Curd Cupcakes