Lemon Curd Cupcakes start with a light and airy lemon cupcake recipe that is filled with a dollop of lemon curd and topped with a refreshing homemade lemon frosting. Recipe for homemade lemon curd included too.
Are you a lemon lover? It is a favorite for so many. It’s a great flavor to serve when celebrating birthdays, baby and bridal showers, and even when served at weddings. My mom made A LOT of lemon wedding cakes in her day.
This is why I just had to share with you this recipe for these lemon curd cupcakes. We made the homemade lemon cupcakes then filled them with homemade lemon curd and then topped them with a homemade lemon buttercream that is TO DIE FOR. These cupcakes are every lemon-lovers dream. I know you’ll love them too.
I love this recipe because not only is it delicious but it is so easy to make too. Each of the recipes, for the cupcakes, the lemon curd, and the frosting are simple.
Nothing complicated here. Just make each of the easy recipes and then assemble – then enjoy everyone telling you how amazing they are. That little dollop of lemon curd in the center is a nice surprise and gives you that flavor and texture of wedding cake, without the commitment of a whole slice.
Lemon Cupcakes with Lemon Curd Filling
Here are some commonly asked questions
Can lemon curd cupcakes be frozen?
Yes, I do it often. Once baked – the cupcakes can be frozen at all stages of the creation process. I like to remove the freshly baked and cooled cupcakes from the pan, wrap them tightly in plastic wrap and freeze them for later use. (this is also handy when you want to work with cold cupcakes to keep the frosting from getting too soft.)
I also like to freeze the cupcakes once I have added the filling and replaced the top. This helps the final frosting decorating go much smoother. Often times I will get the cupcakes to this stage days before the event I’m making for. Then just finish up the decorating the night before.
You can also gently wrap the completely decorated cupcakes on a plate or serving tray and freeze them until you need them. Remember that the frosting won’t be completely firm and can still be dented if something gets pushed up against it while in the freezer.
Just make sure to thaw the cupcakes in the fridge the night before as they do taste best when not frozen. I also like to leave them at room temperature for 1-2 hours before serving so the frosting is more creamy than stiff.
Lemon Filled Cupcakes
What is the best way to store leftover lemon cupcakes?
Just keep these refrigerated for up to 7 days. As long as you don’t let them sit out at room temperature for too long, they should keep well when chilled.
Lemon Cupcakes
What is bakers release?
Bakers release is a combination of oil, flour, and shortening that makes releasing cakes and other baked goods almost effortless.
To make Bakers Release – it is as simple as 1,1 & 1.
- 1 cup all-purpose flour
- 1 cup shortening
- 1 cup cooking oil
Mix the ingredients together – whisking well. Store in an airtight container in the pantry or refrigerator. When ready to use, dip a pastry brush into the mixture and spread it over the cake pan.
Lemon Cupcake Filling
Ingredients for Lemon Cupcakes
- all-purpose flour
- granulated sugar
- lemon zest
- baking powder
- vegetable oil
- milk
- large eggs
- pure vanilla extract
Ingredients for Homemade Lemon Curd
- granulated sugar
- fresh lemon juice
- finely grated lemon zest
- large eggs
- butter – room temperature
Lemon Buttercream Frosting
Ingredients for Lemon Buttercream Frosting
- butter softened
- lemon zest
- vanilla extract
- confectioner’s sugar
How to Make Lemon Cupcakes
- Preheat the oven to 350F and grease a standard cupcake tin with nonstick spray or bakers release. You can also line it with wrappers if desired.
- In a large bowl, combine the flour, granulated sugar, baking powder, and lemon zest. Whisk to combine.
- Add the vegetable oil, milk, eggs, and vanilla. Whisk to combine– just until no large lumps of flour remain.
- Fill each cupcake tin ¾ of the way full and bake the cupcakes until a toothpick inserted into the center comes out clean– about 14-16 minutes.
- Allow the cupcakes to cool completely on a wire rack before decorating.
How to Make Lemon Buttercream Frosting
- Using a stand or hand mixer, beat the butter, lemon zest, and vanilla extract on medium speed until smooth — about 2 minutes.
- On low speed, add the confectioner’s sugar a little at a time.
- After you’ve added all the confectioner’s sugar, turn the mixer to high speed and beat until the frosting is light and fluffy– about 2 minutes.
- Transfer the frosting to a piping bag fitted with your choice of tip and set aside until ready to use.
How to Make Homemade Lemon Curd
- Combine the sugar, lemon juice, lemon zest and eggs in a small saucepan. Whisk to combine.
- Add the butter and then cook over low heat, whisking constantly until the first bubble appears. The mixture will be thick. It should take approx 6-8 minutes.
- Strain the mixture with a fine-mesh strainer.
- Transfer to a jar or bowl. Cover the surface with plastic wrap (it should be touching the curd to avoid it forming a skin) and chill in the refrigerator until ready to use.
- Can be stored for up to 1 week.
If you love this delicious cupcake recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for these lemon curd cupcakes as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Lemon Curd Cupcakes
Ingredients
Cupcakes
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp lemon zest
- 1 tsp baking powder
- ½ cup vegetable oil
- ½ cup milk
- 2 large eggs
- 1 tsp pure vanilla extract
Lemon Curd
- 1/3 cup granulated sugar
- 1/3 cup fresh lemon juice
- 2 tsp finely grated lemon zest
- 2 large eggs
- 1/4 cup butter – room temperature
Frosting
- 1/2 cup butter softened
- 1 tsp lemon zest
- 1 tsp pure vanilla extract
- 2 cups confectioner’s sugar
- ½ cup lemon curd homemade or store bought
Instructions
Cupcakes
- Preheat the oven to 350F and grease a standard cupcake tin with nonstick spray or bakers release. You can also line it with wrappers if desired.
- In a large bowl, combine the flour, granulated sugar, baking powder, and lemon zest. Whisk to combine.
- Add the vegetable oil, milk, eggs, and vanilla. Whisk to combine– just until no large lumps of flour remain.
- Fill each cupcake tin ¾ of the way full and bake the cupcakes until a toothpick inserted into the center comes out clean– about 14-16 minutes.
- Allow the cupcakes to cool completely on a wire rack before decorating.
Lemon Curd
- Combine the sugar, lemon juice, lemon zest and eggs in a small saucepan. Whisk to combine.
- Add the butter and then cook over low heat, whisking constantly until the first bubble appears. The mixture will be thick. It should take approx 6-8 minutes.
- Strain the mixture with a fine-mesh strainer.
- Transfer to a jar or bowl. Cover the surface with plastic wrap (it should be touching the curd to avoid it forming a skin) and chill in the refrigerator until ready to use.
- Can be stored for up to 1 week.
Frosting
- Using a stand or hand mixer, beat the butter, lemon zest, and vanilla extract on medium speed until smooth — about 2 minutes.
- On low speed, add the confectioner’s sugar a little at a time.
- After you’ve added all the confectioner’s sugar, turn the mixer to high speed and beat until the frosting is light and fluffy– about 2 minutes.
- Transfer the frosting to a piping bag fitted with your choice of tip and set aside until ready to use.
Assemble
- Scoop out a small hole in the center of each cupcake and fill the center with lemon curd (about 1-2 teaspoons).
- Place the piece of cake you scooped out back on top of the lemon curd.
- Frost the cupcakes as desired (I did a simple swirl with a Wilton 2D tip).
- Store any leftover cupcakes in an airtight container at room temperature for up to three days.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Lisa Bischoff says
Love the frosting (I added a tsp of lemon extract to increase the lemon flavor) and loved the lemon curd. The cupcakes did not have enough lemon flavor even with the addition of lemon extract. The texture was too dense – more like a muffin than the light and airy description. I would also add yellow food coloring to make it look more like a lemon cupcake.
Giftbasketworldwide says
Simply amazing, great utilization of resources.
Gloria Pearson says
Hi. You never gave the specific measurement amounts. I guess I have to wing it. Thanks for the help. I’m sure the lemon curd cupcakes will turn out just fine 🙂.
Gloria Pearson says
Hi. You never gave the specific measurement amounts. I guess I have to wing it. Thanks for the help. I’m sure the lemon curd cupcakes will turn out just fine 🙂. I apologize I saw them at the bottom of the recipe. Thanks again