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Luscious Lemon Curd Filled Cupcakes with Creamy Buttercream Frosting

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These cupcakes feature a perfect balance of tart lemon curd filling and sweet creamy buttercream frosting, delivering a moist, tender crumb and a bright citrus flavor. Ideal for any occasion, they are quick to make and loved by all ages.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup (115g) unsalted butter, softened
  • 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
  • 1 tsp pure vanilla extract
  • 3 large egg yolks (for lemon curd)
  • ⅔ cup (130g) granulated sugar (for lemon curd)
  • ¼ cup (60ml) fresh lemon juice (for lemon curd)
  • 2 tbsp unsalted butter, cut into small pieces (for lemon curd)
  • 1 tbsp lemon zest (for lemon curd)
  • 1 cup (230g) unsalted butter, softened (for buttercream)
  • 4 cups (480g) powdered sugar, sifted (for buttercream)
  • 2 tbsp fresh lemon juice (for buttercream)
  • 1 tsp vanilla extract (for buttercream)
  • 2–3 tbsp heavy cream or milk (for buttercream)
  • Pinch of salt (for buttercream)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar with a mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract, lemon juice, and lemon zest.
  5. Reduce mixer speed to low. Add the flour mixture in three additions, alternating with milk, beginning and ending with flour. Mix just until combined.
  6. Divide batter evenly into cupcake liners, filling each about two-thirds full.
  7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely on a cooling rack.
  8. To make lemon curd, whisk egg yolks, sugar, lemon juice, and lemon zest in a small saucepan. Cook over low heat, stirring constantly until thickened (5-7 minutes). Remove from heat and whisk in butter until smooth. Let cool.
  9. Core each cupcake by removing a small cone-shaped piece from the center. Fill each cavity with 1-2 teaspoons of lemon curd.
  10. For buttercream, beat softened butter until creamy. Gradually add powdered sugar on low speed. Add lemon juice, vanilla, salt, and cream until desired consistency is reached.
  11. Pipe or spread buttercream over each filled cupcake. Optionally, garnish with lemon zest or edible flowers.

Notes

Use firm, fresh lemons for best flavor. For gluten-free, substitute flour with gluten-free blend and add xanthan gum. For dairy-free, use dairy-free butter and milk alternatives. Cool cupcakes completely before filling and frosting to prevent melting. Low and slow heat is key for smooth lemon curd.

Nutrition

Keywords: lemon cupcakes, lemon curd, buttercream frosting, homemade cupcakes, lemon dessert, easy cupcakes, party treats

Find it online: https://prismtaste.com/luscious-lemon-curd-filled-cupcakes-with-creamy-buttercream-frosting-recipe-for-perfect-homemade-treats/