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lemon cupcakes with curd

Lemon Cupcakes With Lemon Curd Filling

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Prep Time 25 minutes
Cook Time 18 minutes
Resting Time 45 minutes
Total Time 1 hour 28 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 Standard 12-cup muffin pan
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 large mixing bowl
  • 1 hand mixer or stand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 microplane or fine grater
  • 1 citrus juicer (optional)
  • 1 Small saucepan
  • 1 heatproof bowl
  • 1 Fine mesh strainer
  • 1 small paring knife
  • 1 teaspoon or small scoop
  • 1 wire cooling rack
  • 1 piping bag or small zip-top bag (for filling and/or frosting)

Ingredients
  

  • 3 large eggs
  • 120 gram granulated sugar
  • 80 milliliter fresh lemon juice
  • 1 tablespoon lemon zest finely grated
  • 56 gram unsalted butter cut into small cubes
  • 1 pinch salt
  • 180 gram all-purpose flour
  • 1 ½ tsp baking powder
  • 1 ¼ tsp salt
  • 113 gram unsalted butter softened
  • 150 gram granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoon lemon zest finely grated
  • 1 teaspoon vanilla extract
  • 120 milliliter whole milk room temperature
  • 2 tablespoon fresh lemon juice
  • 170 gram unsalted butter softened
  • 1 300–360 g powdered sugar sifted
  • 2 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest finely grated
  • 1 1–2 tbsp heavy cream or milk
  • 1 pinch salt

Instructions
 

  • Prepare the lemon curd first by whisking the eggs, sugar, lemon juice, lemon zest, and salt together in a heatproof bowl until well combined.
  • Set the bowl over a saucepan with gently simmering water (double-boiler style) and cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon, 8–10 minutes.
  • Remove the curd from heat, whisk in the butter pieces until smooth, then strain through a fine mesh strainer into a clean bowl.
  • Press plastic wrap directly onto the surface of the lemon curd and chill in the refrigerator for at least 30 minutes or until cold and thick.
  • Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper cupcake liners.
  • In a medium bowl, whisk together the flour, baking powder, and salt, then set aside.
  • In a large bowl, beat the softened butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 3 minutes.
  • Add the eggs one at a time, beating well after each addition, then mix in the lemon zest and vanilla extract until combined.
  • In a small bowl or jug, stir together the milk and lemon juice.
  • Add the dry ingredients to the butter mixture in two additions, alternating with the milk mixture, beginning and ending with the dry ingredients and mixing on low just until combined.
  • Divide the batter evenly among the 12 liners, filling each about two-thirds full.
  • Bake the cupcakes for 16–18 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely, about 20–30 minutes.
  • While the cupcakes cool, make the lemon buttercream by beating the softened butter in a large bowl until creamy, about 1–2 minutes.
  • Gradually add the powdered sugar, starting on low speed, then beat in the lemon juice, lemon zest, salt, and 1 tablespoon of cream or milk until smooth and fluffy, adding more powdered sugar or cream to reach piping consistency.
  • Once the cupcakes are completely cool, use a small paring knife to cut a cone-shaped piece from the center of each cupcake, reserving the cut-out pieces.
  • Spoon or pipe about 1–2 teaspoons of chilled lemon curd into the cavity of each cupcake.
  • Trim the reserved cupcake cones to make a small “lid,” then gently place them back over the lemon curd (optional).
  • Transfer the lemon buttercream to a piping bag fitted with your desired tip or use a small offset spatula to frost the tops of the cupcakes.
  • Optionally, garnish the cupcakes with a small swirl of extra lemon curd, a pinch of lemon zest, or thin lemon slices before serving.

Notes

For best results, make the lemon curd a day ahead so it has plenty of time to chill and thicken, which makes filling easier and prevents sogginess. Always start with room-temperature butter and eggs so your cupcake batter emulsifies smoothly and bakes up light; overmixing after adding the flour can make the cupcakes dense, so mix only until just combined. If your buttercream seems too loose, chill it briefly or add more powdered sugar; if it’s too thick, add cream a teaspoon at a time. Filled and frosted cupcakes keep well covered in the refrigerator for up to 3 days—let them sit at room temperature for 20–30 minutes before serving so the texture softens and the lemon flavors shine.
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