Lemon Curd Cupcakes Recipe

These Lemon Curd Cupcakes are a delightful dessert that combines the bright, tangy flavor of lemon curd with a moist cupcake base. Perfect for spring gatherings or any occasion that calls for a refreshing treat, this recipe is sure to impress.

The Lemon Curd Cupcakes Recipe is straightforward and ideal for both novice and experienced bakers. With a zesty lemon flavor and a creamy filling, these cupcakes are a delicious addition to your dessert repertoire.

Delicious Lemon Curd Cupcakes

These cupcakes feature a light and fluffy lemon-flavored cake filled with luscious lemon curd and topped with a swirl of lemon buttercream frosting. The recipe takes about 1 hour from start to finish and yields 12 cupcakes.

Ingredients

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup lemon curd (store-bought or homemade)
1/2 cup unsalted butter, softened (for frosting)
2 cups powdered sugar
2 tablespoons fresh lemon juice (for frosting)
1 teaspoon lemon zest (for frosting)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
Mix the Batter: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the milk, lemon juice, and lemon zest.
Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fill the Cupcakes: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Fill: Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Once cooled, use a small knife or cupcake corer to remove a small portion from the center of each cupcake and fill with lemon curd.
Make the Frosting: In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, lemon juice, and lemon zest, mixing until smooth and fluffy.
Frost the Cupcakes: Use a piping bag or a spatula to frost the filled cupcakes with the lemon buttercream. Optionally, garnish with additional lemon zest or a small dollop of lemon curd on top.