Lemon Cupcakes with Lemon Curd Filling
Cupcake Ingredients:
1½ cups (180g) all-purpose flour
1½ tsp baking powder
¼ tsp salt
½ cup (113g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs
1 tsp vanilla extract
Zest of 2 lemons
2 tbsp fresh lemon juice
½ cup (120ml) whole milk
Lemon Curd Filling:
3 large egg yolks
½ cup (100g) granulated sugar
Zest of 1 lemon
⅓ cup (80ml) fresh lemon juice
¼ cup (57g) unsalted butter, cut into pieces
Lemon Buttercream Frosting:
½ cup (113g) unsalted butter, softened
2 cups (240g) powdered sugar
1 tbsp lemon juice (plus more if needed)
1 tsp lemon zest
Pinch of salt
Optional: 1–2 tbsp heavy cream (for consistency)
Instructions:
Step 1: Make the Lemon Curd (can be done ahead)
In a small saucepan over medium heat, whisk together egg yolks, sugar, lemon juice, and zest.
Cook, whisking constantly, until the mixture thickens and coats the back of a spoon (~5–7 minutes). Do not boil.
Remove from heat, stir in butter until smooth.
Strain through a sieve for extra smoothness.
Cool completely, then refrigerate (curd will thicken more as it chills).
Step 2: Make the Cupcakes
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Whisk flour, baking powder, and salt together in a bowl.
In another bowl, cream butter and sugar until light and fluffy (2–3 mins).
Beat in eggs one at a time, then add vanilla, lemon zest, and juice.
Mix in dry ingredients alternately with milk, starting and ending with flour.
Divide batter evenly among cups. Bake 18–22 minutes or until a toothpick comes out clean.
Cool completely before filling.
Step 3: Fill the Cupcakes
Use a small knife or cupcake corer to cut out a ½-inch deep center from each cupcake.
Spoon or pipe lemon curd into the hole (don’t overfill).
Place the removed cake piece back on top (optional).
Step 4: Make the Frosting
Beat butter until creamy, then gradually add powdered sugar.
Mix in lemon juice, zest, and salt. Add cream if needed to thin.
Frost cooled, filled cupcakes as desired (pipe or spread).