Lemon Cupcakes with Lemon Curd Filling
Yield: 12 cupcakes
Prep Time: 30 minutes
Cook Time: 18–20 minutes
Cool Time: 30 minutes
Ingredients
For the Lemon Cupcakes:
1½ cups all-purpose flour
1½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
2 tbsp lemon zest (from about 2 lemons)
½ cup sour cream
¼ cup fresh lemon juice
¼ cup whole milk
For the Lemon Curd Filling:
½ cup fresh lemon juice (about 2 lemons)
¼ cup granulated sugar
3 large egg yolks
4 tbsp unsalted butter, cubed
1 tsp lemon zest
For the Lemon Buttercream Frosting:
1 cup unsalted butter, softened
3–3½ cups powdered sugar
2 tbsp fresh lemon juice
1 tsp lemon zest
Pinch of salt
1–2 tbsp heavy cream (optional, to adjust consistency)
Instructions
1. Make the Lemon Curd:
In a medium saucepan, whisk together lemon juice, sugar, and egg yolks. Cook over medium heat, whisking constantly, until the mixture thickens (about 5–7 minutes). Be careful not to let it boil.
Once thickened, remove from heat and whisk in the cubed butter until smooth.
Stir in the lemon zest. Let cool to room temperature, then refrigerate until ready to use.
2. Make the Lemon Cupcakes:
Preheat oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, beat the butter and sugar together until light and fluffy (about 3 minutes).
Add eggs, one at a time, beating well after each addition. Stir in vanilla extract and lemon zest.
Add the dry ingredients alternately with the sour cream, lemon juice, and milk, starting and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly between the cupcake liners, filling them about ¾ full.
Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
3. Make the Lemon Buttercream:
Beat the softened butter until creamy and smooth (about 2 minutes).
Gradually add powdered sugar, 1 cup at a time, mixing on low until combined.
Stir in lemon juice, lemon zest, and salt, then beat on high for 3–5 minutes until fluffy.
If the frosting is too thick, add a tablespoon of heavy cream to achieve the desired consistency.
4. Assemble the Cupcakes:
Once the cupcakes are completely cool, use a small spoon or a cupcake corer to remove a portion of the center of each cupcake (creating a well).
Fill each cupcake well with a spoonful of lemon curd.
Frost the cupcakes with the lemon buttercream using a piping bag or a spatula.
Optional: Garnish with a little lemon zest or a candied lemon slice for an extra touch of citrus.
🍋 Tips & Variations:
For a tangy twist, mix a teaspoon of lemon extract into the batter or frosting.
For extra lemon flavor, add a teaspoon of lemon zest directly to the cupcake batter.
Store the cupcakes in an airtight container at room temperature for 1-2 days or refrigerate for up to 4 days. The lemon curd filling can be refrigerated for up to 1 week.