Lemon Curd Cupcakes-lemon cupcakes topped with buttercream frosting and filled with lemon curd. Lemon lovers will go crazy for these delightful cupcakes!
On Friday, I shared my favorite recipe for Lemon Curd. It is good eaten right out of the jar, but it is also great for creating desserts, like these Lemon Curd Cupcakes. I put a little lemon curd inside of a lemon cupcake and the combo is lemonicious! There is lots of lemon going on and that is just how I like it! These cupcakes are bursting with lemon and that is a very good thing.
I don’t bake cupcakes very often because I am a cookie girl at heart, but after tasting these cupcakes, I think I need to bake cupcakes more often. They are amazing! I could get used to this cupcake thing.
I baked up a basic lemon cupcake and when they came out of the oven I cut a little piece out of the center and filled the cupcakes with lemon curd.
I piped buttercream frosting on top of the cupcakes and added yellow sprinkles. You don’t have to add sprinkles, but they are super cute and give the cupcakes a little burst of sunshine! Plus, Caleb is all about the sprinkles. They are his favorite. Maybe I should try putting sprinkles on his vegetables:)
The cupcakes were almost too pretty to eat, but we did! Oh, we did! We ate them ALL. Ok, we shared with friends, but they didn’t last long. Everyone was dying over these cute cuppy cakes!
And I loved watching everyone’s reaction when they found the lemon curd in the center. Good, just got better! The hidden lemon curd inside was a very pleasant surprise! Double the lemon, double the YUM!
If you are looking for a fun and delicious recipe for spring, you have to make Lemon Curd Cupcakes. They are sure to brighten your day…and anyone’s day you decide to share them with. I am going to make a batch for Easter! They are the perfect spring cupcake!
Lemon Curd Cupcakes
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- Zest of 2 large lemons
- ½ cup unsalted butter at room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- 3 tablespoons fresh lemon juice
- ¼ cup Lemon Curd
For the Frosting:
- 1 cup unsalted butter at room temperature
- 4 cups powdered sugar
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- Zest of 1 large lemon
- Yellow sprinkles if desired
- Preheat oven to 350 degrees F. Line a cupcake pan (12 cups) with paper liners. Set aside.
- In a medium bowl, whisk the flour, baking powder, and salt together. Set aside. In a small bowl, combine the sugar and lemon zest. Rub together with your fingers until fragrant.
- In a stand mixer, beat the butter and sugar mixture together until light and fluffy and lightened in color. This will take about 8 minutes. Scrape down the sides of the bowl with a rubber spatula.
- Add the eggs one at at time, beating after each addition. Add in the vanilla.
- Add the flour mixture and milk alternately, starting and ending with the flour. Mix until flour is just incorporated. Don't overmix. Mix in the lemon juice.
- Divide batter evenly in prepared cupcake liners, filling 2/3 full. Bake cupcakes for 18-20 minutes or until a toothpick inserted in the center comes out clean. Transfer pan to a wire cooling rack and cool completely.
- While the cupcakes are cooling, make the frosting. Using a stand mixer, beat the butter until creamy. With the mixer on low, add 1 cup of powdered sugar at a time until all of the powdered sugar is added. Beat in the milk, vanilla extract, and lemon zest. Beat until smooth.
- To fill the cupcakes, using a knife, cut out a small hole in the center of the cupcake, about the size of a dime. Carefully remove the center piece and set aside. Fill each hole with about 1 teaspoon of lemon curd. Push the top of the cupcake piece you removed over the hole to cover up the lemon curd. A little lemon curd might squirt out and that is ok. Just wipe it off. You can leave the lemon curd showing if you wish and just eat the scraps. You will cover the hole with frosting. It works both ways.
- Place the frosting in a pastry bag and frost. I used the 1M Wilton tip. Decorate with yellow sprinkles, if desired. Serve!
- Note-Frosting can be made up to 2 days ahead of time and stored in the refrigerator. Let it come to room temperature and beat briefly before using. The lemon curd can be made up to two weeks in advance. Store in the refrigerator until ready to use. You can store the finished cupcakes in the refrigerator for 1-2 days. Let the cupcakes come to room temperature before serving. They are best the day they are made.
Have you tried this recipe?
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