Lemon Cupcakes with Lemon Curd Filling 🍋
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
¾ cup (150g) granulated sugar
2 large eggs
1 tsp vanilla extract
2 tbsp lemon zest (from about 2 lemons)
2 tbsp fresh lemon juice
½ cup (120ml) buttermilk
For the Lemon Curd Filling:
½ cup (120ml) fresh lemon juice
1 tbsp lemon zest
½ cup (100g) granulated sugar
3 large egg yolks
4 tbsp (56g) unsalted butter, cut into pieces
For the Lemon Buttercream Frosting:
1 cup (230g) unsalted butter, softened
3 cups (360g) powdered sugar
2 tbsp fresh lemon juice
1 tsp lemon zest
1–2 tbsp heavy cream (as needed for consistency)
Instructions
Make the Lemon Cupcakes:
Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat butter and sugar together until light and fluffy.
Add eggs one at a time, beating well after each addition. Mix in vanilla, lemon zest, and lemon juice.
Alternately add dry ingredients and buttermilk to the batter, starting and ending with the dry ingredients. Mix until just combined.
Divide batter evenly into cupcake liners, filling about ⅔ full.
Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
Let cupcakes cool completely before filling and frosting.
Make the Lemon Curd Filling:
In a saucepan over medium heat, whisk together lemon juice, zest, sugar, and egg yolks.
Stir constantly and cook until the mixture thickens (about 5–7 minutes).
Remove from heat and whisk in butter until smooth.
Transfer to a bowl, cover with plastic wrap (pressing it directly onto the surface), and refrigerate until cool.
Fill the Cupcakes:
Using a small knife or a cupcake corer, remove the center of each cupcake.
Spoon or pipe the chilled lemon curd into the holes.
Make the Lemon Buttercream Frosting:
Beat butter until smooth and creamy.
Gradually add powdered sugar and mix until combined.
Add lemon juice, zest, and 1 tbsp of heavy cream. Beat until fluffy.
If needed, add another tbsp of cream to reach desired consistency.
Assemble the Cupcakes:
Pipe or spread the frosting over the filled cupcakes.
Garnish with extra lemon zest or a small lemon slice if desired.