Wonderfully lemony, these gorgeous cupcakes are sweet and soft, with a lemon curd center and a lemon cream cheese frosting. All components can be made ahead. Their bright and zesty flavors are perfect for spring celebrations, small weddings, Mother's Day and Easter.
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A triple dose of lemon
This is a wonderful sweet lemon cake batter, sturdy enough to nestle the thick curd center, topped with a smooth lemon cream cheese frosting.
These cupcakes are a citrus lover's dream come true. The tangy homemade lemon curd filling creates a beautiful contrast that is sure to bring raves.
The components can be made ahead, making them ideal for special occasions like Easter, birthdays and other small gatherings.
These lemon-filled cupcakes make an elegant option on a dessert table.
Three parts to this recipe
- Lemon cupcake: a great, tender crumb yet sturdy enough to hold the filling. That was the challenge, and we made it work.
- Lemon curd: it's sweet but very citrusy and can be made ahead and kept refrigerated or frozen.
- Lemon cream cheese frosting: the popular and irresistibly creamy frosting we love crowns these elegant cupcakes.
How to make lemon cupcakes
The lemon cake batter is a flavored butter cake with a nice dose of lemon juice and zest.
- Sifting the flour mixture: an important step for achieving a soft crumb; don't skip it.
- Dividing the batter: for the cupcakes to bake evenly, the batter must be distributed evenly among the paper liners. A large cookie scoop is a good gadget for this, but a regular spoon can also be used.
Assembling the cupcakes
- Making the center hole for the filling: you can use a teaspoon, but the easiest way is with a melon baller. It easily scoops out the amount of crumb you want, creating a larger or smaller space depending on your needs.
- Frosting: I like to use a piping bag with a simple star tip or a plain tip (like the cinnamon cupcake frosting). You can also use a spoon to mound the frosting and then smooth out the sides. Rustic is also good.
Lemon filling
How large should the hole be? It depends on how much curd you want. We like to use a good amount because although it's tangy and has a strong lemon flavor, the frosting is quite sweet. So they balance each other out.
Do a test run with one cupcake. Assemble it and make an effort (lol) to bite into it, adjusting if you want more or less curd.
Lemon cream cheese frosting
This is our favorite easy frosting for several reasons: it's easy to make, lasts for weeks in an airtight container, and can be piped or spooned on top of the cupcakes.
Even if decorating is not your forte (it sure isn't mine!), it's pretty easy to frost these beauties.
- Piping bag: I use disposable large piping bags because they're fuss-free, and regular ones can be a pain in the b**t to wash. I sometimes reuse disposable ones twice. You can keep the bag in the fridge for weeks if you have leftover frosting.
- Piping tips: I constantly reach for two that are great for beginners: the round tip and the star tip. You can buy a decorating piping tip set that includes the most common ones.
- To frost the cupcakes: place the piping bag at the center of the cupcake and squeeze as you make circles, closing in with each one so you end up in the middle.
- How much frosting? Despite the lemon zest, it's pretty sweet, so don't make very tall mounds unless you like very sweet cupcakes.
Variations & substitutions
- Lemon buttercream: it's creamier than cream cheese and a great option.
- White chocolate: in the batter or the frosting. I like to grate it from a block.
- Blueberry-filled cupcakes: add some fresh berries to the lemon curd before filling the cupcakes for a burst of flavor.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Frosting: besides the cream cheese one used for this recipe, you can use lemon buttercream frosting.
- Storage: the cupcakes, frosting, and lemon curd can all be made ahead. Keep the cupcakes for 2 days at room temperature, wrapped or in an airtight container to prevent dryness, or frozen for a month. Use airtight containers or jars for the filling and frosting and keep them in the fridge or frozen.
- Lemon curd cake: make layers instead of cupcakes, fill with lemon curd and frost with the cream cheese mixture.
Related recipes you might like:
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Lemon Curd Cupcakes
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Wonderfully lemony, these gorgeous cupcakes are sweet and soft, with a lemon curd center and a lemon cream cheese frosting. All components can be made ahead. They're perfect for spring celebrations, small weddings, Mother's Day and Easter.
Ingredients
For the cake:
- 1 cup unsalted butter, at room temperature
- 2 cups white sugar
- 1 tablespoon lemon zest, about 1 lemon
- 4 eggs, at room temperature
- 2 ¾ cups all-purpose or cake flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup milk, at room temperature
- ¼ cup fresh lemon juice
- ½ teaspoon vanilla extract
For the lemon curd:
- ½ cup fresh lemon juice
- 2 tablespoons unsalted butter
- 2 eggs
- 1 egg yolk
- ½ cup sugar
- pinch salt
- few drops vanilla extract
For the cream cheese frosting:
- ½ cup butter, at room temperature
- 1 cup cream cheese, at room temperature
- 1 teaspoon lemon juice
- 2 teaspoons lemon zest
- 3 to 4 cups confectioners' sugar
Instructions
For the cake
- Preheat the oven to 350ºF (180ºC).
- Line 12 muffin or cupcake pans with paper liners (cupcake liners).
- In a large bowl beat 1 cup unsalted butter while adding 2 cups white sugar gradually until creamy, 2-3 minutes.
- Add 1 tablespoon lemon zest and 4 eggs, one at a time, beating well each time to combine.
- Sift 2 ¾ cups all-purpose or cake flour, 1 teaspoon baking powder, and ¼ teaspoon salt and add them in 3 parts to the butter mixture, alternating with the ¾ cup milk, ¼ cup fresh lemon juice and ½ teaspoon vanilla extract in 2 parts. You can sift the dry ingredients before or have them measured and sift them directly over the butter mixture (my choice). Mix well but don’t overbeat.
- Divide cake batter evenly among the 12 paper cups.
- Bake for 20-25 minutes, or until a cake tester or toothpick comes out clean.
- Let cool completely on a wire rack.
For the lemon curd:
- In a medium-heavy saucepan, heat ½ cup fresh lemon juice and 2 tablespoons unsalted butter just below the boiling point.
- In a large bowl, stir to blend 2 eggs, 1 egg yolk and ½ cup sugar.
- Gradually add hot lemon mixture, mixing well.
- Transfer the mixture back to the saucepan and stir constantly over medium heat until it thickens and leaves a path in the back of the spoon. Be careful not to burn the bottom.
- Remove from heat, add pinch salt, a few drops vanilla extract and mix.
- Place a piece of plastic wrap or freezer sheets directly over the curd, covering it completely. This will prevent a layer from forming as it cools down.
- Refrigerate once it's cold. It keeps for 5 days in the refrigerator.
For the cream cheese frosting:
- In a large bowl, mix ½ cup butter, 1 cup cream cheese, 1 teaspoon lemon juice, and 2 teaspoons lemon zest. Beat until very smooth.
- Add 1 cup powdered sugar and beat well. Keep adding confectioners' sugar, ½ cup at a time, until the frosting is thick enough to pipe.
- Transfer to a large piping bag (I use disposable large piping bags) with a star piping tip (or any other you choose) and refrigerate for 1 hour before using.
To assemble cupcakes:
- With a small spoon or melon ball scoop, take out a piece of cake from the center of the cupcake. Discard.
- Pipe or spoon some of the cold lemon curd, filling the hole completely.
- Using a piping bag with a wide, star or plain tip, pipe the frosting on top of the cupcakes.
- Sprinkle some lemon zest on top of the frosting before serving.
Notes
Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use an oven thermometer to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
Storage: the cupcakes, frosting, and lemon curd can all be made ahead. Keep the cupcakes for 2 days at room temperature, wrapped or in an airtight container to prevent dryness, or frozen for a month. Use airtight containers or jars for the filling and frosting and keep them in the fridge or frozen.
Piping bag: I use disposable ones because they're fuss-free, and regular ones can be a pain in the b**t to wash. I sometimes reuse disposable ones twice. You can keep the bag in the fridge for weeks if you have leftover frosting.
Piping tips: I constantly reach for two that are great for beginners: the round tip and the star tip.
Did you try this recipe?Let me know in the comments below!
Sarah says
Shouldn’t there be baking soda in this? I made it with only the powder like it says and it’s pretty dense. The curd is delicious though!
Paula Montenegro says
Hi Sarah! The recipe doesn't use baking soda. It's the way I've always made it for cupcakes and layer cakes. But I'll definitely take it into account next time I test it. Thanks for the feedback and have a great day.
Pat says
DELICIOUS
Karen says
Curd says cream in the directions, but I do not see a cream measurement in the ingredients for it.
Paula Montenegro says
Hi Karen, there's no cream in the curd. It was a typo. Thanks for the heads-up!
Mikayla Sweitzer says
These are absolutely gorgeous!
As for why I learned sign language, it's always something that's interested me! When I found the option to learn online on top of my other school work, I jumped at it! It's been so rewarding, and loads of work! I start my 3rd semester soon 🙂
Cocoa and Lavender says
You and I have already discussed out love of blueberries and lemon together. Other than YUM, what more can I say? ~ David
e / dig in says
i go away for a long weekend, and look at everything you've cooked! you've been so busy.
i love lemon curd - just on a spoon, straight form the jar! and yes, i agree with terra - it has to be homemade.
Terra says
Those cupcakes look amazing! I adore lemon curd, but only homemade lemon curd:-) Love the idea of stuffing a delicious cupcake with loads of lemon curd, YUM! The blueberry cream cheese is a great flavor combo! Hugs, Terra
Andrea_TheKitchenLioness says
Paula, you certainly made very pretty cupcakes! They would be just the thing to make for my 10-year-old daughter (it is her Birthday tomorrow) - the flavor combination sounds "bright", not too sweet and they look wonderful!
P.S.: Sorry to read that you closed your Café but that probably means I will get to see a lot more of the wonderful fabrics that you make - looking forward to it!
Guru Uru says
What delicious treats my friend, I would love one right now 😀
Cheers
CCU
Jen @JuanitasCocina says
I want these. Like, I'd give an arm for one right now.
Also, GORGEOUS photos!
Renee Dobbs says
Mmmmm...blueberry cream cheese frosting. Brilliant! Oh the possibilities of cakes and cupcakes to use it on. And this combo with the lemon is a wonderful one for sure.
yummychunklet says
The blueberry sauce on top is just perfect!
Cher Rockwell says
You've channeled my favorite flavors into a cupcake! Lemon & blueberry. (And the dulce de leche cupcakes sound pretty awesome too).
I constantly struggle with having too many leftovers around when I bake. I would probably bake more if that weren't the case 🙁
Beth says
Dulce de leche cupcakes? Wonderful!