Lemon Curd Filled Cupcakes

Name: Lemon Curd Filled Cupcakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 cupcakes
Ingredients: 1 ½ cups all-purpose flour; 1 ½ tsp baking powder; ½ tsp salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; ½ cup milk; 3 large eggs; 1 cup granulated sugar; ½ cup freshly squeezed lemon juice; 4 tbsp unsalted butter, cut into pieces; Zest of 2 lemons

Highlighted under: Sweet Dessert Recipes

I love how these Lemon Curd Filled Cupcakes put a bright spin on traditional desserts. Each bite offers a delightful burst of tart lemon curd, perfectly balanced by the buttery cupcake base. Preparing these treats not only satisfies my cravings for something sweet but also brings a touch of elegance to any occasion. The combination of flavors is refreshing, and I promise they will impress everyone who tries them. Plus, the process is simple enough that I can whip them up anytime I’m in the mood for a baking project.

Created by

Emily

Last updated on 2026-02-07T19:54:20.371Z

When I set out to create these Lemon Curd Filled Cupcakes, I knew I wanted a treat that was as visually appealing as it was delicious. After experimenting with several recipes, I found that using a tart, homemade lemon curd not only elevated the flavor but also kept the cupcakes moist. The first time I tested this recipe, the cupcakes disappeared within minutes!

One key tip I've learned is to let the lemon curd chill thoroughly before piping it into the cupcakes. This ensures that when you bite in, the curd is perfectly set and gives you that burst of flavor right at the center. I can’t wait for you to try them—they're truly a crowd-pleaser!

Why You'll Love This Recipe
Zesty lemon flavor that awakens the senses
Light and fluffy cupcakes that melt in your mouth
Perfect for any celebration or cozy afternoon treat

Understanding the Ingredients

The foundation of these Lemon Curd Filled Cupcakes lies in the quality of your ingredients. Using fresh lemons for both juice and zest ensures that your lemon curd has a vibrant, zesty flavor. Choose ripe, juicy lemons for the best results, as their acidity and natural sweetness are essential for balancing the sweetness of the cupcakes. Additionally, make sure your butter is at room temperature for easier creaming with sugar, which helps incorporate air for fluffy cupcakes.

When it comes to flour, all-purpose flour is the right choice here for its balance of protein, which contributes to the structure of the cupcake. If you prefer a gluten-free option, a 1:1 gluten-free all-purpose flour blend can work well, though it may slightly alter the texture. Also, remember that using eggs that are closer to room temperature can help achieve a smoother batter and improve the rise and texture of your cupcakes.

Perfecting Your Technique

A key technique for achieving the perfect cupcakes is to avoid overmixing the batter. Once you incorporate the wet and dry ingredients, mix just until combined. This ensures a lighter texture, while overmixing can lead to denser cupcakes. When filling the cupcake liners, aim for two-thirds full to allow room for the cupcakes to rise without overflowing, which can create uneven tops that are difficult to fill later.

While baking, keep an eye on your cupcakes, as variations in oven temperature can lead to overbaking. Look for golden edges and a springy top; the cupcakes should bounce back when lightly touched. If your toothpick comes out clean but the tops appear overly brown, you may need to adjust your oven temperature next time to prevent too much browning.

Ingredients

Gather the following ingredients to make these delightful cupcakes:

For the Cupcakes

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

For the Lemon Curd

3 large eggs
1 cup granulated sugar
½ cup freshly squeezed lemon juice
4 tbsp unsalted butter, cut into pieces
Zest of 2 lemons

Once you have everything, you're ready to get baking!

Instructions

Follow these steps to create your luscious Lemon Curd Filled Cupcakes:

Prepare Lemon Curd

In a saucepan, whisk together eggs and sugar until combined. Stir in lemon juice, butter, and zest. Cook over medium heat, stirring constantly, until thickened, about 10 minutes. Transfer to a bowl, cover with plastic wrap, and chill in the refrigerator.

Make Cupcake Batter

Preheat the oven to 350°F (175°C). In a bowl, mix flour, baking powder, and salt. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla. Gradually mix in dry ingredients alternately with milk.

Bake Cupcakes

Fill cupcake liners about two-thirds full with batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely on a wire rack.

Fill with Lemon Curd

Once cupcakes are cool, use a small knife or corer to cut out a small section from the center. Fill the hole with chilled lemon curd, then replace the cut-out section.

Enjoy your cupcakes with a dusting of powdered sugar on top!

Pro Tips

For a more intense lemon flavor, you can add additional lemon zest to the cupcake batter or drizzle a lemon glaze on top once they're filled.

Storage and Make-Ahead Tips

These Lemon Curd Filled Cupcakes can be made ahead of time, making them perfect for celebrations. Once baked and cooled, store the cupcakes in an airtight container at room temperature for up to two days. If you plan to make them even further in advance, freeze unfilled cupcakes for up to three months. Simply thaw at room temperature before filling them with lemon curd.

If stored properly, the lemon curd can also be made ahead. Keep it in the refrigerator in a sealed jar for up to a week. This not only intensifies its flavors as they meld together but also makes the cupcake assembly process quick and stress-free. Just be sure to stir the curd before using it to ensure a consistent texture.

Serving Suggestions and Variations

For an added touch of elegance, consider topping your Lemon Curd Filled Cupcakes with a swirl of whipped cream or a light lemon buttercream frosting. The creamy texture pairs beautifully with the lemon curd, enhancing the overall flavor profile. You can also sprinkle a bit of lemon zest on top for extra flair and visual appeal, creating a vibrant presentation.

Feel free to experiment with different fillings if you’re feeling adventurous. While lemon curd is a classic pairing, you might enjoy trying other fruit curds or jam for a new twist. Strawberry or raspberry curd can provide a lovely contrast to the lemon flavor, creating a refreshing summer treat that’s just as delightful.

Questions About Recipes

→ Can I make the lemon curd ahead of time?

Absolutely! You can prepare the lemon curd up to a week in advance and store it in the refrigerator.

→ What if I don't have lemon juice?

You can substitute with bottled lemon juice, but fresh lemon juice provides the best flavor.

→ Can I use other citrus fruits?

Yes! This recipe works well with orange or lime curd instead of lemon.

→ How should I store leftovers?

Keep the filled cupcakes in an airtight container in the fridge for up to three days.