Lemon Curd Filled Cupcakes
⭐ Makes: 12 cupcakes
⏱ Total Time: ~1 hour (plus cooling & filling)
Ingredients
Vanilla Cupcakes:
1½ cups all-purpose flour
1½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1½ tsp vanilla extract
½ cup milk
Zest of 1 lemon (adds bright flavor!)
Lemon Curd (homemade or store-bought):
(If homemade, here's an easy version)
½ cup fresh lemon juice (~2–3 lemons)
2 tsp lemon zest
½ cup granulated sugar
3 large egg yolks
¼ cup unsalted butter, cubed
Frosting Ideas (choose your fave):
1. Lemon Buttercream:
½ cup unsalted butter, softened
2 cups powdered sugar
1–2 tbsp lemon juice
Zest of 1 lemon
Pinch of salt
2. Whipped Cream Cheese Frosting (light & tangy):
4 oz cream cheese, softened
¼ cup unsalted butter
1½ cups powdered sugar
½ tsp vanilla
1–2 tbsp milk or cream
Instructions
1. Make the Cupcakes
Preheat oven to 350°F (175°C) and line a 12-cup muffin pan.
Whisk flour, baking powder, and salt in a bowl.
In another bowl, beat butter and sugar until fluffy.
Add eggs one at a time, then mix in vanilla and lemon zest.
Alternately add dry ingredients and milk, mixing until just combined.
Divide into liners (about ¾ full) and bake 18–20 minutes.
Cool completely before filling.
2. Make the Lemon Curd (if making from scratch)
Whisk lemon juice, zest, sugar, and yolks in a heatproof bowl.
Cook over a double boiler or low heat, stirring constantly until thickened (~7–10 minutes).
Remove from heat, whisk in butter until smooth.
Cool completely and refrigerate until ready.
3. Fill the Cupcakes
Core the center of each cupcake with a knife or corer.
Spoon or pipe in about 1 tsp lemon curd per cupcake.
4. Frost ‘Em Up
Make your frosting of choice.
Pipe or spread onto cupcakes.
Optional: drizzle extra lemon curd on top, or add a twist of lemon peel.
✨ Fancy Tips:
Garnish with fresh berries, mint leaves, or edible flowers 🌼
Add a bit of toasted meringue for lemon meringue vibes
Make mini versions for bite-sized bliss!