Lemon Cupcakes with Lemon Curd Filling

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Lemon Cupcakes with Lemon Curd Filling

Lemon cupcakes with lemon curd filling are the perfect treat for citrus lovers. These cupcakes are bursting with bright, zesty lemon flavor, featuring a soft and fluffy cupcake base filled with rich, tangy lemon curd and topped with a luscious, creamy frosting. Whether for a summer party, a birthday, or just a delightful afternoon snack, these cupcakes will impress everyone. The combination of sweet and tart creates a balanced dessert that is both refreshing and indulgent. Let’s dive into this detailed recipe to create the most delicious lemon cupcakes ever!

Ingredients:

For the Lemon Cupcakes:
  • 1 1/2 cups (190g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) whole milk
  • 2 tablespoons fresh lemon juice
  • Zest of 1 large lemon
For the Lemon Curd Filling:
  • 1/2 cup (120ml) fresh lemon juice
  • Zest of 1 large lemon
  • 1/2 cup (100g) granulated sugar
  • 3 large egg yolks
  • 4 tablespoons (60g) unsalted butter, cut into small pieces
For the Frosting:
  • 1 cup (230g) unsalted butter, softened
  • 3 cups (375g) powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons heavy cream or milk

Preparation:

Step 1: Prepare the Lemon Curd
  1. In a small saucepan over medium heat, whisk together the lemon juice, zest, sugar, and egg yolks.
  2. Cook, stirring constantly, until the mixture thickens, about 5-7 minutes. It should coat the back of a spoon.
  3. Remove from heat and stir in the butter until smooth.
  4. Strain the curd through a fine-mesh sieve to remove any lumps.
  5. Let the curd cool, then refrigerate for at least 1 hour until thickened.
Step 2: Make the Lemon Cupcakes
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream together the butter and sugar until light and fluffy.
  4. Beat in the eggs, one at a time, then add the vanilla extract.
  5. Mix in the lemon juice and zest.
  6. Gradually add the flour mixture, alternating with milk, beginning and ending with the flour mixture. Mix until just combined.
  7. Fill the cupcake liners about 2/3 full with batter.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Step 3: Fill the Cupcakes with Lemon Curd
  1. Once cupcakes are fully cooled, use a small knife or cupcake corer to remove the center of each cupcake.
  2. Fill each hole with a spoonful of chilled lemon curd.
  3. Replace a small portion of the cupcake tops to cover the filling.
Step 4: Prepare the Frosting
  1. In a large bowl, beat butter until smooth and creamy.
  2. Gradually add powdered sugar, one cup at a time, beating well after each addition.
  3. Add lemon juice, vanilla extract, and heavy cream (or milk) and beat until smooth and fluffy.
  4. Adjust consistency by adding more powdered sugar if too thin, or more cream if too thick.
Step 5: Frost and Decorate
  1. Transfer the frosting to a piping bag fitted with a decorative tip.
  2. Pipe the frosting onto each cupcake in a swirl pattern.
  3. Garnish with lemon zest, lemon slices, or a drizzle of lemon curd.

Variations

  • Lemon Blueberry Cupcakes: Fold 1/2 cup fresh or frozen blueberries into the batter.
  • Lemon Coconut Cupcakes: Add 1/4 cup shredded coconut to the batter and top with toasted coconut flakes.
  • Gluten-Free Version: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
  • Lemon Raspberry Cupcakes: Fill with raspberry jam instead of lemon curd for a different fruity twist.

Cooking Notes

  • Ensure all ingredients are at room temperature for better mixing.
  • Do not overmix the batter, as it can make the cupcakes dense.
  • Straining the lemon curd ensures a silky smooth texture.
  • Refrigerate leftover cupcakes in an airtight container for up to 3 days.

Serving Suggestions

  • Serve with a cup of hot tea or iced lemonade for a refreshing combination.
  • Dust lightly with powdered sugar before serving for an extra elegant touch.
  • Pair with a scoop of vanilla ice cream for a delightful dessert experience.
  • Perfect for birthdays, baby showers, and bridal parties.

Tips

  • Use freshly squeezed lemon juice for the best flavor.
  • For a stronger lemon flavor, add an extra teaspoon of lemon zest to the batter.
  • Store lemon curd in the fridge for up to one week or freeze for longer storage.
  • Use a piping bag with a round tip to easily fill the cupcakes with curd.
  • Chill the frosting for 10 minutes before piping if it’s too soft.

Prep Time: 20 minutes

Cooking Time: 20 minutes

Total Time: 40 minutes

Nutritional Information (Per Cupcake):

  • Calories: 320
  • Protein: 3g
  • Sodium: 120mg
  • Carbohydrates: 42g
  • Fat: 16g
  • Sugar: 32g

FAQs

1. Can I make these cupcakes ahead of time?

Yes! Bake the cupcakes and prepare the lemon curd a day in advance. Store cupcakes at room temperature and curd in the fridge. Assemble before serving.

2. How do I store leftover cupcakes?

Store in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving.

3. Can I freeze these cupcakes?

Yes, freeze unfrosted cupcakes for up to 2 months. Thaw at room temperature before filling and frosting.

4. Can I use store-bought lemon curd?

Absolutely! If short on time, store-bought lemon curd works perfectly.

5. What’s the best way to fill cupcakes?

Use a cupcake corer, a small knife, or the back of a piping tip to remove the centers and fill them with lemon curd.

Conclusion

Lemon cupcakes with lemon curd filling are a delightful treat for any occasion. Their bright citrus flavor, soft texture, and creamy filling make them a crowd favorite. Whether you enjoy them fresh with a cup of tea or serve them at a special event, these cupcakes are guaranteed to impress. Follow this detailed recipe to create a bakery-quality dessert at home and savor the irresistible tangy-sweet combination!

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Lemon Cupcakes with Lemon Curd Filling

Lemon Cupcakes with Lemon Curd Filling

  • Author: Imili Johnson
  • Total Time: 40 minutes
Print Recipe

Ingredients

Scale

Ingredients:

For the Lemon Cupcakes:

  • 1 1/2 cups (190g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) whole milk
  • 2 tablespoons fresh lemon juice
  • Zest of 1 large lemon

For the Lemon Curd Filling:

  • 1/2 cup (120ml) fresh lemon juice
  • Zest of 1 large lemon
  • 1/2 cup (100g) granulated sugar
  • 3 large egg yolks
  • 4 tablespoons (60g) unsalted butter, cut into small pieces

For the Frosting:

  • 1 cup (230g) unsalted butter, softened
  • 3 cups (375g) powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons heavy cream or milk

Instructions

Preparation:

Step 1: Prepare the Lemon Curd

  1. In a small saucepan over medium heat, whisk together the lemon juice, zest, sugar, and egg yolks.
  2. Cook, stirring constantly, until the mixture thickens, about 5-7 minutes. It should coat the back of a spoon.
  3. Remove from heat and stir in the butter until smooth.
  4. Strain the curd through a fine-mesh sieve to remove any lumps.
  5. Let the curd cool, then refrigerate for at least 1 hour until thickened.

Step 2: Make the Lemon Cupcakes

  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream together the butter and sugar until light and fluffy.
  4. Beat in the eggs, one at a time, then add the vanilla extract.
  5. Mix in the lemon juice and zest.
  6. Gradually add the flour mixture, alternating with milk, beginning and ending with the flour mixture. Mix until just combined.
  7. Fill the cupcake liners about 2/3 full with batter.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Step 3: Fill the Cupcakes with Lemon Curd

  1. Once cupcakes are fully cooled, use a small knife or cupcake corer to remove the center of each cupcake.
  2. Fill each hole with a spoonful of chilled lemon curd.
  3. Replace a small portion of the cupcake tops to cover the filling.

Step 4: Prepare the Frosting

  1. In a large bowl, beat butter until smooth and creamy.
  2. Gradually add powdered sugar, one cup at a time, beating well after each addition.
  3. Add lemon juice, vanilla extract, and heavy cream (or milk) and beat until smooth and fluffy.
  4. Adjust consistency by adding more powdered sugar if too thin, or more cream if too thick.

Step 5: Frost and Decorate

  1. Transfer the frosting to a piping bag fitted with a decorative tip.
  2. Pipe the frosting onto each cupcake in a swirl pattern.
  3. Garnish with lemon zest, lemon slices, or a drizzle of lemon curd.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes

Nutrition

  • Calories: 320
  • Sugar: 32g
  • Sodium: 120mg
  • Fat: 16g
  • Carbohydrates: 42g
  • Protein: 3g

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