Lemon Curd Cupcakes

By
Kristina Vanni
Kristina Vanni
Kristina Vanni
An internationally recognized culinary authority, Kristina Vanni is well-known for her recipe development, food photography, and experience as a TV show host.
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Updated on 08/23/21
Tested by
Hannah Packman
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Tested by Hannah Packman

Hannah was an editorial intern for The Spruce Eats.

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Lemon Curd Cupcakes

Kristina Vanni

Prep: 45 mins
Cook: 20 mins
Cool: 30 mins
Total: 95 mins
Servings: 12 cupcakes
Yield: 12 cupcakes

Lemon lovers rejoice! These triple lemon cupcakes are made with a moist and fluffy lemon cake, a tart lemon curd filling, and sweet and creamy lemon buttercream frosting. All you have to do is bake up a batch of cupcakes, cut out the center and fill the cupcakes with lemon curd, then top with the lemon buttercream frosting. Either store bought or homemade lemon curd can be used here. They are the perfect light and fresh dessert to serve at a shower, birthday party, or summertime celebration.

"I am a huge fan of lemon cupcakes and these did not disappoint! The triple punch of lemon flavor wasn’t overpowering and made for that perfect sweet and tart combo that we all know and love. These would be great for any party or special event and taste just like summer." —Hannah Packman

Lemon Curd Cupcakes Tester Image
A Note From Our Recipe Tester

Ingredients

Lemon Cupcakes:

  • 1 cup granulated sugar

  • 1/2 cup unsalted butter, softened to room temperature

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1 1/2 cups all-purpose flour

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1/2 cup whole milk

  • 2 tablespoons lemon zest

  • 3 tablespoons freshly squeezed lemon juice

  • 1/2 cup lemon curd

Lemon Buttercream Frosting:

  • 4 cups powdered sugar

  • 1 cup unsalted butter, softened to room temperature

  • 2 tablespoons lemon juice, more if needed

  • Lemon zest, for optional garnish

Steps to Make It

  1. Gather the ingredients.

    Lemon Curd Cupcakes

    Kristina Vanni

  2. Preheat oven to 350 F. Line a 12-cup cupcake pan with paper liners and set aside.

    Lemon Curd Cupcakes

    Kristina Vanni

  3. Beat the sugar and butter in the bowl of a stand mixer with a paddle attachment, until light and fluffy, about 4-5 minutes.

    Lemon Curd Cupcakes

    Kristina Vanni

  4. Add the eggs and vanilla extract. Beat to combine.

    Lemon Curd Cupcakes

    Kristina Vanni

  5. Mix the flour, baking powder, and salt in a medium bowl.

    Lemon Curd Cupcakes

    Kristina Vanni

  6. Add in the flour mixture to the stand mixer bowl alternately with the milk, beginning and ending with the flour.

    Lemon Curd Cupcakes

    Kristina Vanni

  7. Mix in the lemon zest and lemon juice. Scrape down the sides of the bowl with a rubber spatula to make sure all ingredients are combined..

    Lemon Curd Cupcakes

    Kristina Vanni

  8. Divide the batter into the prepared cupcake pan, filling each liner almost to the top. Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.

    Lemon Curd Cupcakes

    Kristina Vanni

  9. Transfer to a wire rack and cool completely, about 30 minutes.

    Lemon Curd Cupcakes

    Kristina Vanni

  10. To put filling inside cupcakes, first use a small knife to cut a small hole in the center of each cupcake. Remove the center and set aside.

    Lemon Curd Cupcakes

    Kristina Vanni

  11. Fill each hole with about 1 teaspoon of the prepared lemon curd.

    Lemon Curd Cupcakes

    Kristina Vanni

  12. Beat powdered sugar and butter on low. Add the lemon juice, one tablespoon at a time until the frosting reaches the desired consistency. Use additional lemon juice if necessary.

    Lemon Curd Cupcakes

    Kristina Vanni

  13. Place the frosting in a pastry bag fitted with a star tip and decorate the tops of the cupcakes.

    Lemon Curd Cupcakes

    Kristina Vanni

  14. Garnish with additional lemon zest, if desired.

    Lemon Curd Cupcakes

    Kristina Vanni

Lemon Curd Cupcake Tips

  • A melon baller or apple corer would also work well for cutting a hole in the cupcakes.
  • If you choose to use homemade lemon curd, be sure to make it a day or so in advance so it can cool and set before spooning into the cupcakes.
  • To fill the cupcakes quickly and cleanly, fill a resealable plastic bag with the curd and cut a small hole in one corner to pipe the curd into the center of each cupcake.

Recipe Variations

For another delicious option, try making Lime Curd Cupcakes. Swap the lemon curd for lime curd, and use the equivalent amount of lime zest and juice in the recipe.

Lemon Curd Cupcake Storage

These cupcakes are best when stored in the refrigerator. Cupcakes with lemon curd and buttercream frosting keep their shape best when refrigerated. They can hold up at room temperature for a couple of hours, but any longer than that and the filling and frosting might start to wilt.


If you want to freeze these cupcakes, bake and cut the hole in the cupcakes before freezing. When ready to serve, fill and frost. The baked frozen cupcakes can be kept in an airtight container in the freezer for up to 2 months. Defrost completely in the refrigerator before filling and serving.

What makes a cupcake light and fluffy?

Cupcakes are light and fluffy by not over mixing the batter. This is why the flour mixture is added alternately with the milk to combine. This helps everything come together without over mixing.

Nutrition Facts (per serving)
520 Calories
26g Fat
71g Carbs
4g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 520
% Daily Value*
Total Fat 26g 33%
Saturated Fat 16g 78%
Cholesterol 107mg 36%
Sodium 190mg 8%
Total Carbohydrate 71g 26%
Dietary Fiber 1g 2%
Total Sugars 57g
Protein 4g
Vitamin C 3mg 14%
Calcium 64mg 5%
Iron 1mg 6%
Potassium 65mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)