Lemon Curd Filled Cupcakes

Name: Lemon Curd Filled Cupcakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 cupcakes
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; ½ cup milk; 2 tsp baking powder; 1 tsp vanilla extract; ¼ tsp salt; ½ cup fresh lemon juice; zest of 2 lemons; 1 cup granulated sugar; 2 large eggs; ½ cup unsalted butter

Highlighted under: Indulgent Dessert Recipes

I absolutely love these Lemon Curd Filled Cupcakes! The bright, zesty lemon curd perfectly complements the light, fluffy vanilla cupcake base. I used to struggle with getting the right balance of sweetness and tartness, but this recipe nails it. The cupcakes are delicious on their own, but once you add that luscious lemon curd filling, they transform into a delightful treat. Trust me, every bite is a burst of citrus goodness that will remind you of sunny days. They're perfect for any occasion, especially spring gatherings!

Created by

Emily

Last updated on 2026-02-07T18:58:27.689Z

While experimenting in the kitchen, I decided to create something refreshing and light, leading to these Lemon Curd Filled Cupcakes. The process involves both baking and making a homemade lemon curd, which I discovered is easier than I expected! I learned that using fresh lemon juice really enhances the flavor and makes a huge difference from store-bought options.

Something that really worked well for me was allowing the lemon curd to cool completely before filling the cupcakes. This avoids a soggy base and enables the curd to hold its shape perfectly inside the moist cupcake. I couldn’t believe how well it turned out—I’ll definitely be making them again!

Why You'll Love These Cupcakes
Tangy lemon flavor that refreshes your palate
Moist cupcake base that compliments the filling perfectly
A delightful surprise with every bite

Mastering the Lemon Curd

The lemon curd is a crucial element of this cupcake, and getting it right will elevate your dessert dramatically. When whisking the mixture in the saucepan, it's essential to maintain a gentle medium heat. If the heat is too high, you risk scrambling the eggs, which will ruin the smooth texture of the curd. Stir continuously until you see the mixture thicken significantly, achieving a consistency that coats the back of a spoon, usually around 10-15 minutes.

Once you remove the pan from heat, the curd should be glossy. Stir in the butter until fully melted; this not only enriches the flavor but helps provide a velvety finish. Make sure to let the lemon curd cool completely to room temperature before filling the cupcakes to ensure it holds its shape and doesn’t melt the cake.

Perfectly Fluffy Cupcakes

For the perfect cupcake, proper creaming of butter and sugar is key. Aim for a light and fluffy texture; this can take about 3-5 minutes with an electric mixer. While mixing, you want to incorporate as much air as possible to help the cupcake rise beautifully in the oven. When adding eggs one at a time, ensure they're fully mixed in before adding the next to create a uniform batter.

Another important step is to be careful when combining the wet and dry ingredients. Overmixing can lead to tough cupcakes. It's best to mix just until no flour streaks remain, ensuring a light and airy structure. A few lumps in the batter are perfectly acceptable and will bake out.

Tips for Filling and Serving

When it comes to filling the cupcakes, using a piping bag can make this process cleaner and more efficient. If you don’t have one, a plastic bag with a corner snipped off works just as well. For a more precise cut when creating holes, a cupcake corer is ideal, but a small knife can suffice; just be careful not to cut too deep, or you might create a mess.

These lemon curd filled cupcakes can be stored in an airtight container in the fridge for up to 4 days. If you want to prepare them ahead of time, consider baking the cupcakes without the filling and storing them. Just fill them with curd on the day you plan to serve them, ensuring that they remain delightfully fresh and moist.

Ingredients

Ingredients for Lemon Curd Filled Cupcakes

For the Cupcakes

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
½ cup milk
2 tsp baking powder
1 tsp vanilla extract
¼ tsp salt

For the Lemon Curd

½ cup fresh lemon juice
zest of 2 lemons
1 cup granulated sugar
2 large eggs
½ cup unsalted butter

Make sure to prepare the lemon curd ahead of time for the best results.

Instructions

Make the Lemon Curd

In a saucepan, whisk together the lemon juice, lemon zest, sugar, and eggs. Cook over medium heat, stirring continuously until the mixture thickens. Remove from heat and stir in the butter until melted. Let cool completely.

Prepare the Cupcakes

Preheat the oven to 350°F (175°C) and line a cupcake tray with liners. In a bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the milk and vanilla. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined.

Bake the Cupcakes

Pour the batter into the liners, filling each about 2/3 full. Bake for 15 minutes, or until a toothpick inserted in the center comes out clean. Allow them to cool completely.

Fill the Cupcakes

Using a cupcake corer or a knife, create a small hole in the center of each cupcake. Fill each hole with the cooled lemon curd. You can use a piping bag for a more precise fill.

Top with your favorite frosting for an extra special touch!

Pro Tips

For an extra zing, try adding a pinch of salt to the lemon curd, which enhances the flavors even more.

Ingredient Substitutions

If you're looking for egg alternatives, you can use flax eggs or applesauce to replace the eggs in the cupcake batter. For a dairy-free version, swap out the milk for almond or oat milk. These substitutions work well to maintain the integrity of the cupcake while catering to different dietary needs.

For a twist on flavor, consider using lime juice and zest instead of lemon for a key lime version of these cupcakes. This variation can provide a different but equally delightful tartness that pairs wonderfully with the vanilla base.

Troubleshooting Common Issues

If your cupcakes come out dense, it’s likely due to overmixing the batter. Always mix just until dry ingredients are incorporated. On the other hand, if they rise too much in the oven but fall afterward, it could be an issue with oven temperature. An oven thermometer can help ensure that your oven temperature is accurate, preventing under or over-baking.

Should you find that your lemon curd is too runny, it may not have cooked long enough. Try returning it to the heat and cooking it while stirring until it thickens to the desired consistency. Conversely, if it’s too thick, a splash of lemon juice or water can help loosen it up.

Questions About Recipes

→ Can I use store-bought lemon curd?

Yes, you can use store-bought lemon curd for convenience, but homemade has a fresher taste.

→ How long can these cupcakes last?

These cupcakes are best enjoyed within 2-3 days if stored in an airtight container.

→ Can I freeze the cupcakes?

Yes, you can freeze the baked cupcakes without frosting, for up to 3 months.

→ What can I do if I don't have fresh lemons?

You can use bottled lemon juice, but fresh lemons provide the best flavor for the curd.