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lemon zest cupcakes
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Lemon Curd Cupcakes

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.
Course Dessert
Cuisine American, French
Keyword cupcakes, frosting, lemon, lemon buttercream frosting, lemon curd
Prep Time 38 minutes
Cook Time 20 minutes
Servings 12

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.