Lemon Curd Cupcakes
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These fluffy Lemon Curd Cupcakes are filled with homemade lemon curd and topped with tangy cream cheese frosting!
These Lemon Curd Cupcakes are a lemon lover’s dream! They have a moist and fluffy lemon cupcake base filled with homemade lemon curd and are topped with a simple cream cheese frosting. They’re so perfect for any occasion in the spring or summer!
Looking for more lemon dessert recipes? Try my Lemon Ice Box Cake, Lemon Angel Food Cake, Lemon Cake Donuts or Lemon Thumbprint Cookies!
Ingredient Breakdown
All-purpose flour – this gives the cupcakes structure.
Baking powder and baking soda – both are necessary to help the cupcakes rise.
Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 3/4 teaspoon of salt. Do not use cold or melted butter.
Granulated sugar – provides sweetness and texture.
Lemon zest – adds extra lemon flavor by rubbing zest and sugar together until it looks like wet sand. This releases lemon oil from the zest.
Vegetable oil – adds moisture and tenderizes cupcakes.
Eggs – binds the ingredients and provides structure.
Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
Milk – adds flavor, moisture and provides structure.
Lemon juice – gives the cupcakes their lemon flavor. Always use fresh lemon juice for the best flavor!
How To Make Lemon Curd Cupcakes
1. Make the Lemon Curd: In a small bowl rub together granulated sugar and lemon zest until it looks like wet sand. Add 1/2 of the lemon sugar to a small pot and set aside.
2. Whisk the eggs into the small bowl with the sugar until well combined then set aside.
3. Combine the lemon juice with the sugar in the small pot then bring to a boil over medium low heat. Once boiling remove from heat and temper the eggs by very slowly pouring 3/4 of the boiling liquid into the egg mixture while constantly and vigorously whisking.
4. Return all the liquid back to the small pot and whisk constantly over low heat until thickened. The curd will be done when it coats the back of a spoon and a line remains after running your finger through it. Remove from heat then mix in cubed butter until fully incorporated.
5. Strain curd into an airtight container then press a layer of plastic wrap to the surface to prevent a skin from forming. Cover with lid then store Lemon Curd in the fridge for up to a week.
6. Make the Lemon Cupcakes: In a small bowl combine the all-purpose flour, baking powder, salt and baking soda.
7. In a medium bowl, rub together the granulated sugar and lemon zest until it looks like wet sand. Using a hand mixer or a stand mixer fitted with the paddle attachment cream the butter and lemon sugar until light and fluffy then add the vegetable oil. Mix in the eggs one at a time then add the vanilla extract.
8. Fold in half of the dry ingredients then add all of the milk and lemon juice. Fold in the remaining half of the dry ingredients until just combined.
9. Scoop batter into prepared pans 3/4 full. Bake at 350°F for 18 minutes or until a toothpick comes out clean. Allow to cool completely on a wire rack.
10. Make the Cream Cheese Frosting: using a stand mixer fitted with the paddle attachment or a hand mixer cream the butter and cream cheese. Mix in the confectioners’ sugar and vanilla extract until smooth. Add salt to taste.
11. Cut a small hole in the center of each cupcake using a cupcake corer or a knife. Fill each cupcake with lemon curd. Decorate cupcakes with cream cheese frosting as desired. Store Lemon Curd Cupcakes in an airtight container for up to 5 days in the fridge.
Pro Tips For Lemon Curd
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
- Do not use bottled lemon juice, it will not taste as good.
- Do not stop whisking curd while on heat or it will burn/curdle.
- Only use low heat to cook the curd once you add the egg mixture otherwise it may burn/curdle.
- Strain curd after it finishes cooking to make it super smooth and silky.
- Press plastic wrap to the surface of the curd to prevent a skin from forming.
Pro Tips For Lemon Curd Cupcakes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Don’t over mix the cupcake batter otherwise it will develop too much gluten and be dense/gummy.
- Do not over fill your cupcake liners. Only fill them 3/4 full. I love this cookie scoop because it fills them with the perfect amount of batter!
- Wait until the cupcakes are COMPLETELY COOLED before frosting otherwise the frosting will melt and slide off.
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Lemon Curd Cupcakes
Equipment
- Fine mesh sieve
- Two 12-count cupcake pans
- Stand mixer or hand mixer
Ingredients
Lemon Curd
- 100 g (1/2 cup) granulated sugar
- 1 tsp lemon zest
- 2 eggs
- 120 g (1/2 cup) lemon juice
- 56 g (4 tbsp) unsalted butter, cubed
Lemon Cupcakes
- 270 g (2 1/4 cups) all-purpose flour
- 1 tsp baking powder
- ¾ tsp salt
- ½ tsp baking soda
- 300 g (1 1/2 cups) granulated sugar
- 2 tbsp lemon zest (about 2 lemons)
- 113 g (1/2 cup) unsalted butter, softened
- 60 g (1/4 cup) vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- 180 g (3/4 cup) whole milk
- 60 g (1/4 cup) lemon juice
Cream Cheese Frosting
- 113 g (1/2 cup) unsalted butter, softened
- 8 oz cream cheese, softened
- 390 g (3 1/4 cups) confectioners' sugar
- 1 tsp vanilla extract
- salt, to taste
Instructions
Lemon Curd
- In a small bowl rub together granulated sugar and lemon zest until it looks like wet sand. Add 1/2 of the lemon sugar to a small pot and set aside.
- Whisk the eggs into the small bowl with the sugar until well combined then set aside.
- Combine the lemon juice with the sugar in the small pot then bring to a boil over medium low heat. Once boiling remove from heat and temper the eggs by very slowly pouring 3/4 of the boiling liquid into the egg mixture while constantly and vigorously whisking.
- Return all the liquid back to the small pot and whisk constantly over low heat until thickened. The curd will be done when it coats the back of a spoon and a line remains after running your finger through it. Remove from heat then mix in cubed butter until fully incorporated.
- Strain curd into an airtight container then press a layer of plastic wrap to the surface to prevent a skin from forming. Cover with lid then store Lemon Curd in the fridge for up to a week.
Lemon Cupcakes
- Preheat oven to 350°F and line two 12-count cupcake pans with paper liners.
- In a small bowl combine the all-purpose flour, baking powder, salt and baking soda.
- In a medium bowl, rub together the granulated sugar and lemon zest until it looks like wet sand. Using a hand mixer or a stand mixer fitted with the paddle attachment cream the butter and lemon sugar until light and fluffy then add the vegetable oil. Mix in the eggs one at a time then add the vanilla extract.
- Fold in half of the dry ingredients then add all of the milk and lemon juice. Fold in the remaining half of the dry ingredients until just combined.
- Scoop batter into prepared pans 3/4 full. Bake for 18 minutes or until a toothpick comes out clean. Allow to cool completely on a wire rack.
Cream Cheese Frosting
- Using a stand mixer fitted with the paddle attachment or a hand mixer cream the butter and cream cheese. Mix in the confectioners' sugar and vanilla extract until smooth. Add salt to taste.
- Cut a small hole in the center of each cupcake using a cupcake corer or a knife. Fill each cupcake with lemon curd. Decorate cupcakes with cream cheese frosting as desired. Store Lemon Curd Cupcakes in an airtight container for up to 5 days in the fridge.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Store Lemon Curd Cupcakes in an airtight container for up to 5 days in the fridge.
- Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
Yummy!