Lemon Curd Cupcakes
Yields: 12 cupcakes
Prep Time: 25 mins
Cook Time: 18–20 mins
Cool Time: 30 mins
Total Time: ~1 hr 15 mins
Ingredients
For the Lemon Cupcakes:
1 1/4 cups (160g) all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup (115g) unsalted butter, room temp
3/4 cup (150g) granulated sugar
2 large eggs
2 tbsp fresh lemon juice
1 tbsp lemon zest
1/2 tsp vanilla extract
1/2 cup (120ml) buttermilk (or milk + 1 tsp lemon juice)
For the Lemon Curd Filling (Homemade or Store-bought):
Homemade Lemon Curd:
1/3 cup (70g) sugar
2 large egg yolks
2 tbsp unsalted butter
1/4 cup (60ml) fresh lemon juice
1 tsp lemon zest
Pinch of salt
(or use ~1/2 cup store-bought lemon curd for ease)
For the Lemon Buttercream:
1 cup (226g) unsalted butter, room temp
2 1/2 – 3 cups (300–360g) powdered sugar
2 tbsp lemon juice
1 tbsp lemon zest
1–2 tbsp heavy cream or milk (to adjust consistency)
Pinch of salt
Instructions
1. Make the Lemon Cupcakes:
Preheat oven to 350°F (175°C). Line a cupcake pan with 12 liners.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well. Stir in lemon juice, zest, and vanilla.
Alternate adding dry ingredients and buttermilk, starting and ending with dry.
Divide batter into liners (about 2/3 full). Bake 18–20 mins or until a toothpick comes out clean.
Let cool 5 mins in pan, then transfer to wire rack to cool completely.
2. Make the Lemon Curd (if homemade):
In a saucepan, whisk sugar and yolks until smooth.
Stir in lemon juice, zest, and a pinch of salt.
Cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon (~5–7 mins).
Remove from heat, stir in butter until melted. Chill until ready to use.
3. Fill the Cupcakes:
Once cupcakes are cool, use a paring knife or cupcake corer to remove a small center.
Spoon in 1–2 teaspoons of lemon curd.
Replace a little bit of cake on top (optional).
4. Make the Lemon Buttercream:
Beat butter until creamy (2–3 minutes).
Add powdered sugar in batches, beating well.
Add lemon juice, zest, and salt. Mix until fluffy.
Add cream or milk as needed to reach a spreadable consistency.
5. Frost and Finish:
Pipe or spread frosting over cupcakes.
Optional: Garnish with lemon zest, a drizzle of lemon curd, or a candied lemon slice. 🍋