Lemon Curd Cupcakes: The Best Easy Lemon Dessert Recipe with Fresh Lemon Flavor

Lemons. They always seem like a good idea when I buy them. A big bag of fresh, bright yellow lemons sitting in my kitchen, making me feel like the kind of person who drinks lemon water every morning and whips up fresh, homemade salad dressing every night. But then reality hits, and suddenly I’ve got way too many lemons sitting on the counter, staring at me, daring me to figure out what to make with lemons before they go bad.

If you’ve ever found yourself wondering about things to do with lemons, let me tell you—desserts are the answer. Always. There’s just something about a good lemon treat that makes life a little brighter. Whether you’re looking for easy dessert recipes, a way to use up those lemons before they start looking sad, or a summer lemon dessert to bring to a cookout, these lemon curd cupcakes check all the boxes.

They’re light and fluffy, filled with tangy homemade lemon curd, and topped with the creamiest butter frosting. It’s the perfect mix of sweet and tart, and honestly, one of the best lemon desserts I’ve ever made. If you love lemon lush dessert, lemon sweets, or really any delicious lemon desserts, these cupcakes are going to be your new favorite. Plus, they’re easy. Like, actually easy. No complicated steps, no weird ingredients—just simple lemon dessert recipes easy enough to make while your kids are running circles around you.

So if you’re looking for recipes to use up lemons or just craving something bright and citrusy, let’s get baking. These cupcakes are proof that lemon desserts with fresh lemons are always a good idea.

What You’ll Need

For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup whole milk
• Zest of 1 lemon (trust me, don’t skip this)

For the Lemon Curd Filling:

• get the recipe here: lemon curd

For the Frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1-2 tbsp heavy cream (as needed)

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Step 1: Make the Lemon Curd

Get the recipe here: lemon curd

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Step 2: Bake the Cupcakes

Now for the fun part. This is where the kids usually swarm the kitchen, trying to “help” (aka, sneak batter).

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt. This is where I let my kids pretend they’re doing the most important job in the world.
3. In a large mixing bowl, beat the butter and sugar until it’s all light and fluffy. This takes about 2 minutes, and yes, you do need to beat it that long—it makes a difference.
4. Add the eggs one at a time, mixing well after each. Then mix in the vanilla and lemon zest.
5. Add half of the flour mixture, stir, then pour in the milk and mix again. Finish by adding the rest of the flour. Try not to overmix—just until combined.
6. Divide the batter evenly into your cupcake liners (about ¾ full) and bake for 18-20 minutes, or until a toothpick comes out clean.
7. Let them cool completely before we move on to the best part—filling them with lemon curd.

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Step 3: Fill with Lemon Curd

Okay, now for the good stuff. This is where these cupcakes go from “Oh, cute cupcakes” to “Wow, did you buy these from a bakery?”

1. Once the cupcakes are fully cool, grab a small knife or a cupcake corer (if you’re fancy like that).
2. Cut out a small hole in the center of each cupcake. Don’t go all the way to the bottom—we just need a little space to hide the lemon curd surprise inside.
3. Spoon or pipe in the chilled lemon curd. Try to resist eating it straight out of the bowl. Or don’t—I’m not judging.

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Step 4: Make the Frosting

Alright, last step! This frosting is smooth, buttery, and just the right amount of sweet to balance out the tart lemon curd.

1. In a large mixing bowl, beat the butter until it’s smooth and creamy.
2. Add the powdered sugar, one cup at a time, mixing well after each addition.
3. Pour in the lemon juice, vanilla, and a splash of heavy cream. Beat until fluffy. If it’s too thick, add a little more cream. If it’s too thin, add a bit more powdered sugar.
4. Taste-test. Just a little, you know, for quality control.

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Step 5: Frost & Enjoy!

Now for the grand finale.

• Pipe or spread the frosting onto the cupcakes. No need to be fancy—unless you want to.
• If you wanna take it up a notch, garnish with a little lemon zest, a small dollop of lemon curd, or even a thin lemon slice.
• Take a step back, admire your masterpiece, and then dig in.

FAQs – Lemon Curd Cupcakes

Lemon Curd Cupcakes Recipe Card

If you love easy lemon desserts, these are a no-brainer. They’re perfect for summer BBQs, birthdays, or just a random Tuesday when you need a little treat. Trust me, once you taste that homemade lemon curd hiding inside, you’ll wonder why you haven’t been making lemon desserts with fresh lemons all along.

And honestly, if you’re ever looking for easy dessert recipes or just recipes to use up lemons, this one will never let you down. Whether you’re a die-hard lemon lover or just someone who wants to try a new lemon sweets recipe, these cupcakes are a must-bake. They’re kinda like a mini lemon lush dessert, but in cupcake form—which means built-in portion control (unless you eat two… or three. No judgment).

So next time you’re scrolling for lemon dessert recipes easy, wondering things to do with lemons, remember this recipe. It’s quick, it’s delicious, and it’ll make you feel like a baking pro—even if you’ve got kids running circles around you while you’re trying to frost cupcakes. Happy baking!