Luscious Lemon Curd Filled Cupcakes with Creamy Buttercream Frosting Recipe for Perfect Homemade Treats

Let me tell you, the scent of zesty lemon curd mingling with the sweet aroma of freshly baked cupcakes is enough to make anyone’s mouth water instantly. The first time I baked these luscious lemon curd filled cupcakes with creamy buttercream frosting, I was instantly hooked. It was one of those rare moments where you pause, take a deep breath, and just smile because you know you’re onto something truly special. I still remember baking them on a rainy weekend years ago when I was knee-high to a grasshopper, trying to recreate the lemon treats my grandma used to make for summer picnics. Honestly, I wish I’d discovered this recipe way sooner because my family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). These cupcakes bring pure, nostalgic comfort with a dangerously easy twist, perfect for brightening up your Pinterest cookie board or sweetening up any potluck.

You know what makes these cupcakes stand out? It’s the perfect balance of tart and sweet, with a creamy buttercream frosting that feels like a soft cloud atop every bite. I’ve tested this recipe multiple times—in the name of research, of course—and it’s become a staple for family gatherings and gifting. If you want a treat that feels like a warm hug wrapped in sunshine, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

Having baked and perfected these luscious lemon curd filled cupcakes with creamy buttercream frosting over many weekends, I can confidently say this recipe is a winner in so many ways. Here’s why you’ll fall for it too:

• Quick & Easy: Comes together in under 45 minutes, perfect for last-minute cravings or busy weeknights.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen pantry.
• Perfect for Any Occasion: Whether it’s a birthday, brunch, or a cozy afternoon tea, these cupcakes fit right in.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike—trust me, they disappear fast.
• Unbelievably Delicious: The moist cupcake, tangy lemon curd center, and silky buttercream make for next-level comfort food.

This isn’t just another lemon cupcake recipe. The trick to making the lemon curd ultra-smooth and the frosting irresistibly creamy turns it into a truly special treat. The cupcakes have a tender crumb that melts in your mouth, balanced with the citrusy punch of homemade lemon curd. Honestly, this recipe makes you close your eyes after the first bite—and that’s the kind of magic worth sharing.

What Ingredients You Will Need

This luscious lemon curd filled cupcakes with creamy buttercream frosting recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these you probably have on hand, and substitutions are easy if needed!

• For the Cupcakes:
  • 1 ½ cups (190g) all-purpose flour (I prefer King Arthur for consistent results)
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup (115g) unsalted butter, softened (use Kerry Gold for rich flavor)
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) whole milk (or almond milk for dairy-free)
  • 2 tbsp fresh lemon juice (about 1 lemon)
  • 1 tbsp lemon zest (freshly grated for best aroma)
  • 1 tsp pure vanilla extract
• For the Lemon Curd Filling:
  • 3 large egg yolks
  • ⅔ cup (130g) granulated sugar
  • ¼ cup (60ml) fresh lemon juice
  • 2 tbsp unsalted butter, cut into small pieces
  • 1 tbsp lemon zest
• For the Creamy Buttercream Frosting:
  • 1 cup (230g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 2-3 tbsp heavy cream or milk (adjust for consistency)
  • Pinch of salt (to balance sweetness)

Pro tip: Look for firm, fresh lemons for the brightest flavor in your lemon curd. If lemons aren’t in season, Meyer lemons work beautifully for a sweeter twist. You can swap regular sugar with coconut sugar for a deeper flavor, but I find the classic granulated sugar works best here. For a gluten-free version, almond flour can be used but expect a denser cupcake.

Equipment Needed

• Standard 12-cup muffin tin (non-stick preferred to avoid sticking cupcakes)
• Mixing bowls (at least two, medium and large)
• Electric hand mixer or stand mixer (makes creaming butter and sugar a breeze)
• Whisk and rubber spatula (for folding and mixing lemon curd)
• Small saucepan (to cook lemon curd gently without scrambling eggs)
• Measuring cups and spoons (accurate measurements = perfect cupcakes!)
• Piping bag fitted with a round tip (for filling cupcakes with lemon curd)
• Offset spatula or butter knife (for frosting cupcakes smoothly)
• Cooling rack (essential for letting cupcakes cool evenly)

If you don’t have a stand mixer, no worries—a sturdy hand whisk and a bit of elbow grease will do just fine. For the piping bag, a zip-top bag with a small hole cut in the corner works well too if you’re in a pinch. Personally, I recommend investing in a good quality non-stick muffin tin; it makes removing cupcakes a lot less stressful.

Preparation Method

1. Preheat the oven to 350°F (175°C). Line your muffin tin with cupcake liners. This usually takes about 10 minutes including prepping ingredients.
2. Prepare the cupcake batter: In a medium bowl, whisk together 1 ½ cups (190g) all-purpose flour, 1 ½ tsp baking powder, and ¼ tsp salt. Set aside.
3. Cream the butter and sugar: In a large bowl, beat ½ cup (115g) softened unsalted butter with 1 cup (200g) granulated sugar using a mixer on medium speed until light and fluffy, about 3-4 minutes. This step is key to a tender crumb.
4. Add eggs and flavorings: Add eggs one at a time, beating well after each addition. Stir in 1 tsp vanilla extract, 2 tbsp fresh lemon juice, and 1 tbsp lemon zest.
5. Alternate adding dry ingredients and milk: Reduce mixer speed to low. Add the flour mixture in three additions, alternating with ½ cup (120ml) milk, beginning and ending with flour. Mix just until combined; overmixing can make cupcakes dense.
6. Divide batter into liners: Spoon batter evenly into 12 cupcake liners, filling each about ⅔ full. This ensures perfect rise without overflowing.
7. Bake for 18-20 minutes: Bake until a toothpick inserted in center comes out clean. You’ll know they’re done when the tops are lightly golden and spring back when touched.
8. Cool completely: Transfer cupcakes to a cooling rack and let cool for at least 30 minutes before filling and frosting.
9. Make the lemon curd filling: In a small saucepan, whisk together 3 egg yolks, ⅔ cup (130g) sugar, ¼ cup (60ml) lemon juice, and 1 tbsp lemon zest. Cook over low heat, stirring constantly, until thickened (about 5-7 minutes). Remove from heat and whisk in 2 tbsp butter until smooth. Let cool.
10. Core the cupcakes: Use a small knife or cupcake corer to remove a small cone of cake from the center of each cupcake. Fill each cavity with 1-2 teaspoons of lemon curd.
11. Prepare the buttercream frosting: Beat 1 cup (230g) softened butter on medium speed until creamy. Gradually add 4 cups (480g) powdered sugar, mixing on low. Add 2 tbsp lemon juice, 1 tsp vanilla, pinch of salt, and 2-3 tbsp cream until desired consistency is reached.
12. Frost the cupcakes: Pipe or spread buttercream over each filled cupcake. For a finishing touch, sprinkle a little lemon zest or a tiny edible flower on top.

Pro tip: When making lemon curd, low and slow is your friend—high heat can scramble the eggs. Don’t rush cooling the cupcakes before filling or frosting; otherwise, you’ll end up with a melty mess. Trust me, I learned this the hard way!

Cooking Tips & Techniques

Getting these luscious lemon curd filled cupcakes with creamy buttercream frosting just right is easier than you think, but a few insider tips go a long way.

• Creaming butter and sugar properly: This step traps air, giving cupcakes a light texture. It’s worth the extra couple of minutes.
• Room temperature ingredients: Eggs and butter that are too cold won’t mix well, leading to uneven texture. I usually take them out 30 minutes before baking.
• Folding versus mixing: When adding flour, fold gently to avoid overworking gluten, which can toughen cupcakes.
• Watch your oven temperature: Ovens vary, so use an oven thermometer if possible. Too hot, and cupcakes dry out; too cool, and they won’t rise properly.
• Cooling is crucial: Always cool cupcakes fully before coring or frosting to prevent melting and sliding frosting.

One time, I skipped sifting the powdered sugar for the frosting and ended up with lumpy buttercream—lesson learned! Also, filling cupcakes is easier with a piping bag, but if you don’t have one, a small spoon or knife can work with patience. Lastly, multitasking by making lemon curd while cupcakes bake saves a good 10 minutes.

Variations & Adaptations

These luscious lemon curd filled cupcakes with creamy buttercream frosting are incredibly versatile. Here are some ways to switch things up:

• Berry Twist: Add fresh raspberries or blueberries into the cupcake batter or swirl mixed berry jam into the lemon curd for a fruity surprise.
• Gluten-Free Version: Replace all-purpose flour with a gluten-free blend, and add 1 tsp xanthan gum for structure.
• Dairy-Free Option: Use coconut oil or dairy-free butter substitute, almond or oat milk, and coconut cream for frosting.
• Cream Cheese Frosting: Try swapping buttercream for cream cheese frosting for a tangier finish that pairs beautifully with lemon.
• Mini Cupcakes: Bake in mini liners for bite-sized treats, adjusting baking time to 12-15 minutes.

I once tried adding a pinch of lavender to the lemon curd, which gave a lovely floral note—perfect for spring gatherings. Feel free to experiment and find your favorite flavor combo!

Serving & Storage Suggestions

These luscious lemon curd filled cupcakes with creamy buttercream frosting are best served at room temperature to enjoy the full flavor of the lemon curd and smooth frosting. Present them on a pretty platter with a few lemon slices or edible flowers for that Instagram-worthy look.

They pair wonderfully with a cup of Earl Grey tea or a refreshing glass of sparkling lemonade—ideal for afternoon tea or a summer party. If you’re serving them at a gathering, they hold up well on the counter for a few hours but are best eaten within 24 hours.

To store, place cupcakes in an airtight container in the refrigerator for up to 3 days. Bring them back to room temp before serving to soften the frosting. For longer storage, freeze unfrosted cupcakes for up to 2 months. Thaw completely and frost just before serving. The flavors actually develop beautifully over a day, so if you have time, make the lemon curd a day ahead!

Nutritional Information & Benefits

Each luscious lemon curd filled cupcake with creamy buttercream frosting contains approximately 320 calories, 18g fat, 40g carbohydrates, and 3g protein (values vary slightly based on brands). The recipe uses fresh lemons, which are a good source of vitamin C and antioxidants, helping to boost immunity and add a bright flavor without artificial ingredients.

This treat is naturally free from artificial preservatives and colorings. For those mindful of gluten or dairy, simple substitutions make this recipe accessible to many dietary needs. Just a heads up: these cupcakes contain eggs, dairy, and gluten, so keep that in mind if you’re serving guests with allergies.

From my wellness perspective, a homemade cupcake like this—made with love and real ingredients—beats store-bought sweets any day. It’s a little indulgence that feels wholesome and satisfying, perfect for treating yourself without guilt.

Conclusion

To sum it up, these luscious lemon curd filled cupcakes with creamy buttercream frosting are a must-try for anyone who loves a balance of tangy and sweet in a soft, tender cupcake. They’re easy enough for weeknights but special enough for celebrations. Customize them your way—add berries, make them mini, or go dairy-free—and you’ll have a recipe that keeps on giving.

Personally, I adore this recipe because it brings back warm memories and always fills the kitchen with a scent that feels like sunshine on a plate. If you try it, please drop a comment below—I’d love to hear your twists or how your family enjoyed them. And hey, don’t forget to share this recipe with your fellow cupcake lovers!

Happy baking, and may your kitchen smell of lemony goodness!

FAQs About Luscious Lemon Curd Filled Cupcakes with Creamy Buttercream Frosting

Can I make the lemon curd ahead of time?

Absolutely! Lemon curd can be made up to a week in advance and stored in the fridge. Just bring it to room temperature before filling the cupcakes.

How do I prevent the buttercream frosting from melting?

Make sure your cupcakes are completely cooled before frosting, and keep the cupcakes in a cool place or refrigerate if it’s warm. Using room-temp butter, not melted, for the frosting helps keep it stable.

Can I use store-bought lemon curd instead of homemade?

You can, but homemade lemon curd has a fresher, brighter flavor that really makes these cupcakes special. If using store-bought, choose a high-quality brand without added preservatives.

What’s the best way to fill the cupcakes with lemon curd?

Use a piping bag with a small round tip or a cupcake corer to remove a small cone-shaped piece from the center, then pipe or spoon the lemon curd in carefully.

Are these cupcakes freezer-friendly?

Yes! You can freeze unfrosted cupcakes for up to 2 months. Thaw completely before frosting and serving for best results.

Print