These lemon curd cupcakes are fluffy and tender lemon cupcakes, with a lemon curd filling and topped with a tart and creamy lemon buttercream frosting.
I don’t know about you, but I am ready for springtime!
And to me, nothing says spring quite like a burst of bright, fresh lemon.
These lemon curd cupcakes are a little sunshine in every bite: a moist and tender lemony cake filled with a tart lemon curd center, topped with smooth and creamy lemon buttercream.
They’re the perfect treat for literally any occasion, from weekend brunch to backyard BBQs (and don’t be surprised at how fast they get gobbled up!)
Looking for even more lemon desserts? Try my Homemade Lemon Bars, Vanilla Bean Lemon Sugar Cookies, or my Lemon Loaf Cake.
Table of Contents
Ingredients for lemon curd cupcakes
Cupcake ingredients:
- Whole milk – This will add moisture to the batter.
- Vegetable oil – Vegetable oil will keep the cupcakes moist.
- Eggs – Eggs will emulsify the batter and combine all of the ingredients.
- Vanilla extract – Vanilla extract will give the cupcakes a sweet vanilla flavor.
- Granulated sugar – This will add sweetness to the cupcakes.
- All-purpose flour – All-purpose flour is a common baking flour that will make up the batter of the cupcakes.
- Baking powder – Baking powder will keep the cupcakes fluffy and light.
- Lemon zest – Lemon zest will add a burst of lemon flavor to the cupcakes.
Filling ingredients:
- Lemon curd – Get help from the store and buy premade lemon curd!
Buttercream ingredients:
- Butter – Butter is the main ingredient in buttercream to keep the frosting smooth and creamy.
- Powdered sugar – Powdered sugar dissolves easily in frosting and will add sweetness.
- Lemon curd and lemon zest will add a tart and tangy lemon flavor to our frosting.
- Vanilla extract – Vanilla extract will add a sweet vanilla flavor to the frosting.
Make ahead
I love making this lemon cream frosting and keeping it in my refrigerator so it’s ready when I need it!
Make the frosting, and store it in an airtight container in the refrigerator for up to 2 days before making your cupcakes.
When ready, let the frosting come to room temperature before topping the cupcakes.
Serving suggestions for lemon cupcakes
I love serving these cupcakes with my homemade Starbucks pink drink or yummy pineapple agua fresca.
My crispy, clean, and refreshing cilantro cucumber boozy lemonade is a perfect choice.
Have leftover lemon curd? Make this lemon curd cake!
Storage and leftovers
Lastly, leftover lemon curd cupcakes can be stored in an airtight container in the refrigerator for up to 2-3 days.
More desserts
- Craving more lemon? Try my Mini Lemon Meringue Tarts
- Need something chocolaty? Try my Double Chocolate Thumbprint Cookies
- Want something simple? Try my Cinnamon Baked Apples
- Love all things tangy? Try my Raspberry Blondies
Lemon Curd Cupcakes
Ingredients
For cupcakes:
- ½ cup whole milk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup granulated sugar
- 1-½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon lemon zest
- ⅓ cup lemon curd
For buttercream:
- 1 stick ½ cup butter, softened
- 2-½ cups powdered sugar
- 2 tablespoons lemon curd
- 1 teaspoon lemon zest
- 1 teaspoon pure vanilla extract
Instructions
For cupcakes:
- Preheat your oven to 350 degrees F and line 12 muffin tins with paper liners.
- In a large bowl, whisk together the milk, vegetable oil, eggs, and vanilla.
- Add the sugar and whisk to combine.
- Next, add the flour, baking powder, and lemon zest. Mix just until no large lumps of flour remain.
- Divide the cake batter between the muffin tins, filling each one with about ¼ cup of batter.
- Bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes to a wire rack and cool completely.
- When the cupcakes are cool, cut a small circle out of the center of each cupcake (about the size of a quarter).
- Fill each hole with 1 teaspoon of lemon curd and place the cut-out piece of cake back to cover the lemon curd.
For buttercream:
- Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment.
- Beat on medium speed until the butter is smooth, about 30 seconds.
- With the mixer on low speed, slowly add the powdered sugar.
- Once all of the powdered sugar has been incorporated, add the lemon curd, lemon zest, and vanilla extract.
- Turn the mixer to high speed and beat for 1-2 minutes, or until the frosting is light and fluffy.
- Transfer the buttercream to a piping bag and frost the cooled cupcakes as desired (I’m using a Wilton 2D). Garnish with a wedge of lemon and enjoy.
- Storage: Store any leftover cupcakes in an airtight container in the fridge for up to three days.
Nutrition
