If you adore bright, zesty flavors packed into a tender, moist cake, then you are absolutely going to fall head over heels for this Lemon Cupcakes with Lemon Curd Filling and Lemon Buttercream Recipe. These cupcakes are a burst of sunshine, combining a soft, citrus-infused crumb with a luscious lemon curd center and a creamy, tangy lemon buttercream frosting that keeps you coming back for more. Every bite feels like a celebration of lemony goodness, perfect for springtime gatherings, afternoon treats, or anytime you want to brighten someone’s day.
Ingredients You’ll Need
This Lemon Cupcakes with Lemon Curd Filling and Lemon Buttercream Recipe uses simple, everyday ingredients that come together to create a magnificent blend of flavors and textures. Each item plays a crucial role, whether it’s the fresh lemon zest adding an aromatic sparkle or the butter lending a rich, velvety touch that makes these cupcakes irresistible.
- All-purpose flour (150g / 1 1/4 cups): The base that gives your cupcakes structure and a tender crumb.
- Baking powder (1 tsp): Helps the cupcakes rise perfectly light and fluffy.
- Salt (1/4 tsp): Enhances all the other flavors, balancing the sweetness and tartness.
- Unsalted butter, softened (100g / 1/2 cup + 30g + 150g): Adds richness and moisture — the key to a soft texture and smooth buttercream.
- Granulated sugar (100g / 1/2 cup + 50g): Sweetens the cupcake and curd, creating that perfect balance.
- Eggs (2 large + 2 yolks): Provide structure and moisture; yolks add silkiness to the lemon curd.
- Fresh lemon juice (4 tbsp total): Bursts of fresh citrus brighten every component.
- Lemon zest (1 tbsp + 1 tbsp + 1 tbsp): Intensifies the lemon flavor with fragrant oils and texture.
- Vanilla extract (1/2 tsp): Adds warmth and depth to the cake batter.
- Whole milk (60 ml / 1/4 cup + 1-2 tbsp): Keeps the batter moist and perfect for the buttercream’s creamy consistency.
- Powdered sugar (250g / 2 cups): Essential for the luscious lemon buttercream frosting.
How to Make Lemon Cupcakes with Lemon Curd Filling and Lemon Buttercream Recipe
Step 1: Get Ready and Mix Dry Ingredients
Start by preheating your oven to 175°C (350°F) and lining a cupcake tray with liners—this step sets you up for baking success. In a large bowl, whisk the all-purpose flour, baking powder, and salt together. This ensures your cupcakes will rise evenly and have the ideal texture.
Step 2: Cream Butter and Sugar
In another bowl, beat the softened butter with granulated sugar until the mixture becomes light and fluffy. This creaming step isn’t just about mixing; it’s about incorporating air that will help make your cupcakes beautifully tender and airy.
Step 3: Add Eggs and Flavorings
Now add the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the lemon juice, lemon zest, and vanilla extract to infuse your batter with fresh, zesty aromas and depth of flavor.
Step 4: Combine Wet and Dry Ingredients
Slowly mix the dry ingredients into your wet mixture, alternating with the milk. This careful mixing keeps the batter smooth and perfectly balanced, so you get that lovely crumb without overworking it.
Step 5: Bake the Cupcakes
Divide the batter evenly into the cupcake liners—this helps each one bake uniformly. Pop them into your preheated oven for about 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before moving on to filling and frosting.
Step 6: Make the Lemon Curd Filling
In a small saucepan, whisk together the egg yolks, sugar, fresh lemon juice, and lemon zest over low heat. Keep stirring constantly until the mixture thickens, which takes about 5 minutes. Once thickened, remove from heat and stir in butter until silky smooth. Let the lemon curd cool completely—this vibrant filling is what makes this Lemon Cupcakes with Lemon Curd Filling and Lemon Buttercream Recipe truly shine.
Step 7: Prepare the Lemon Buttercream
Beat the softened butter until creamy, then gradually add powdered sugar, lemon juice, and lemon zest. Adjust texture with a little milk until you reach a smooth, fluffy frosting that’s bursting with citrus brightness, the perfect finish to your cupcakes.
How to Serve Lemon Cupcakes with Lemon Curd Filling and Lemon Buttercream Recipe
Garnishes
A sprinkle of extra lemon zest or a thin lemon slice on top of each cupcake adds a pop of color and a fresh zing that’s just so inviting. For a bit of contrast, candied lemon peel or tiny edible flowers can make them feel truly special and elegant.
Side Dishes
These cupcakes pair beautifully with a light fruit salad or a cup of herbal tea to round out the tart and sweet flavors. Especially with Earl Grey or chamomile, you get a harmonious balance between floral notes and the bright lemon in your cupcakes.
Creative Ways to Present
Try serving these cupcakes on a rustic wooden board for a casual brunch or fancy tiered stands for celebrations. You can also pipe the lemon buttercream into elegant rosettes or swirl it generously for a playful look. Mini cupcake versions are perfect bite-sized treats that still capture all the lemony goodness.
Make Ahead and Storage
Storing Leftovers
Leftover lemon cupcakes can be stored in an airtight container at room temperature for up to two days. Because of the lemon curd filling, refrigeration is advisable after that, which will keep them fresh for about 3-4 days without sacrificing too much texture.
Freezing
You can freeze both the cupcakes and the lemon curd separately for longer storage. Wrap the cooled cupcakes tightly in plastic wrap and place them in a freezer-safe container for up to three months. Freeze the curd in a small airtight jar. Thaw overnight before assembling and frosting.
Reheating
To enjoy your cupcakes as if freshly baked, gently warm them in a microwave for about 10-15 seconds or until just warmed through. Avoid overheating, or the buttercream may melt. This revives their softness without compromising the delicate lemon flavors.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is strongly recommended for this Lemon Cupcakes with Lemon Curd Filling and Lemon Buttercream Recipe because it provides bright, natural flavor and acidity that bottled juice often lacks. However, if fresh lemons are not available, use bottled juice sparingly and consider adding a bit of extra zest for aroma.
How do I fill the cupcakes with lemon curd?
Once the cupcakes have cooled, use a small knife or cupcake corer to remove a small section from the center. Pipe or spoon the lemon curd into the hollow, then replace the top piece or frost immediately. This technique makes every bite burst with zesty surprise.
Can I make this recipe dairy-free?
Yes! Substitute the butter with a plant-based margarine and use a non-dairy milk such as almond or oat milk in the batter and buttercream. The texture might vary slightly, but the citrus flavor will still be delightful.
What if I don’t have a piping bag for the buttercream?
No problem at all! You can spread the lemon buttercream with a small offset spatula or even a butter knife. For a more playful look, try swirling the frosting with the back of a spoon—it still looks charming and tastes fantastic.
Is this recipe suitable for beginners?
Absolutely! The steps are straightforward, and with a little patience, even novice bakers can master this Lemon Cupcakes with Lemon Curd Filling and Lemon Buttercream Recipe. Plus, the reward is worth every minute spent in the kitchen.
Final Thoughts
I cannot encourage you enough to give this Lemon Cupcakes with Lemon Curd Filling and Lemon Buttercream Recipe a whirl. It’s one of those recipes that brings sunshine into your kitchen and smiles to your table. Bursting with fresh lemon flavor and boasting a luxurious texture from crumb to frosting, these cupcakes are destined to become a favorite treat for you and anyone lucky enough to taste them.
