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Lemon Curd Cupcakes

These Lemon Curd Cupcakes are light, fluffy, and filled with tangy homemade lemon curd, then topped with a creamy lemon buttercream frosting. A perfect easy lemon dessert for any occasion—bright, refreshing, and absolutely delicious!
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 1 hour 13 minutes
Servings: 12 cupcakes
Ingredients Method Notes

Ingredients
  

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
For the Lemon Curd Filling
  • ½ cup fresh lemon juice about 2-3 lemons
  • ¾ cup granulated sugar
  • 3 large egg yolks
  • 4 tbsp unsalted butter cut into cubes
  • 1 tbsp lemon zest
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

Method
 

Step 1: Make the Lemon Curd
  1. In a saucepan over medium-low heat, whisk together the lemon juice, sugar, and egg yolks.
  2. Stir constantly for 8-10 minutes until thickened.
  3. Remove from heat, stir in butter and lemon zest until smooth.
  4. Transfer to a bowl, cover with plastic wrap (pressed onto the surface), and chill in the fridge.
Step 2: Bake the Cupcakes
  1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, beat butter and sugar until light and fluffy (about 2 minutes).
  4. Add eggs one at a time, then mix in vanilla and lemon zest.
  5. Add half the flour mixture, mix, then add milk, mix again, and finish with the remaining flour.
  6. Divide batter into cupcake liners (about ¾ full) and bake for 18-20 minutes.
  7. Let cupcakes cool completely before filling.
Step 3: Fill with Lemon Curd
  1. Use a small knife or cupcake corer to remove a small section from the center of each cupcake.
  2. Spoon or pipe in the chilled lemon curd.
Step 4: Make the Frosting
  1. Beat butter until smooth.
  2. Add powdered sugar, one cup at a time, mixing well after each addition.
  3. Mix in lemon juice, vanilla, and heavy cream. Beat until fluffy.
Step 5: Frost & Enjoy!
  1. Pipe or spread frosting onto cupcakes.
  2. Garnish with lemon zest or a small dollop of lemon curd if desired.

Notes

  • Store in an airtight container in the fridge for up to 3 days. Let sit at room temp for 15 minutes before serving.
  • Unfilled cupcakes can be frozen for up to 2 months.