Lemon Curd Filled Cupcakes
Highlighted under: Dreamy Dessert Lab
I absolutely love making these Lemon Curd Filled Cupcakes because they are the perfect sweet treat with a citrusy twist. Every bite gives you a burst of fresh lemon flavor, complemented by a light, fluffy cake that practically melts in your mouth. Not only are they delightful to eat, but they're also a joy to create. The combination of tangy lemon curd and soft vanilla frosting makes these cupcakes a go-to for any celebration or just a simple afternoon snack.
When I first decided to make Lemon Curd Filled Cupcakes, I was inspired by the bright and zesty flavor of lemons. I wanted something that could bring sunshine to a gloomy day, and these cupcakes did just that. Using homemade lemon curd makes all the difference; the fresh taste wins over any store-bought option.
One of my favorite tips is to use a piping bag to fill the cupcakes with the curd. It ensures that every cupcake has the perfect amount, resulting in that delicious burst of lemon with each bite. Trust me, it's worth taking the extra few minutes for that detail!
Why You Will Love These Cupcakes
- Bright and zesty lemon flavor that awakens the taste buds
- Light and fluffy texture with a delightful filling
- Perfect for birthdays, gatherings, or just a sweet treat at home
Mastering the Lemon Curd
The lemon curd is a crucial component of these cupcakes, adding that distinctive burst of tanginess. When cooking the curd, it's important to keep the heat at medium to avoid scrambling the eggs. Stir constantly with a wooden spoon or silicone spatula to ensure even cooking and to help it thicken properly. You'll know it's ready when you can draw a line through it with your finger, and it holds its shape. Also, cooling it thoroughly before filling the cupcakes is essential; warm curd can make the cake soggy.
If you’re short on time, you can easily make the lemon curd a day in advance. Store it in an airtight container in the refrigerator. Just make sure to cover the surface with plastic wrap to prevent a skin from forming. When you're ready to use it, give it a quick stir before filling the cupcakes. This makes it convenient to whip up a batch of cupcakes while the curd is waiting patiently, ensuring all those zesty flavors are intact.
Cupcake Tips for Success
To achieve that light and fluffy cupcake texture, make sure your butter is softened properly, reaching a creamy consistency before you start. I find that leaving it out at room temperature for about an hour works best. When you cream it with sugar, you should aim for a pale and fluffy mixture, which typically takes about 3-5 minutes using an electric mixer. This incorporated air creates the lift needed for tender cupcakes. Be cautious not to overmix once you add the dry ingredients; mixing just until combined helps retain that airy quality.
Filling the cupcake liners appropriately is another key step. Aim to fill them to about two-thirds full to give them enough room to rise without overflowing. Once baked, look for a lightly golden top and a toothpick test that comes out clean. Also, letting them cool completely is crucial before filling them with lemon curd; this prevents the curd from melting into the cupcakes, ensuring that each bite has the perfect balance of cake and filling.
Ingredients
Gather these ingredients to create a wonderful batch of Lemon Curd Filled Cupcakes:
For the Cupcakes
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- Zest of 1 lemon
For the Lemon Curd
- 1/2 cup fresh lemon juice
- Zest of 2 lemons
- 1/2 cup granulated sugar
- 3 large eggs
- 1/4 cup unsalted butter
For the Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons lemon juice
- Zest of 1 lemon
Make sure to have these ingredients ready for a successful baking session!
Instructions
Follow these steps to make perfect Lemon Curd Filled Cupcakes:
Prepare the Lemon Curd
In a medium saucepan, whisk together lemon juice, zest, sugar, and eggs. Cook over medium heat, stirring constantly until thickened. Remove from heat and mix in the butter. Let it cool before using.
Make the Cupcake Batter
In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then the vanilla and lemon zest. In another bowl, combine flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk until just combined.
Bake the Cupcakes
Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners. Fill each liner about two-thirds full with batter. Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let cool completely.
Fill and Frost the Cupcakes
Using a piping bag, fill the cooled cupcakes with lemon curd. For the frosting, beat the butter until creamy, then add powdered sugar, lemon juice, and zest. Frost the cupcakes and top with a hint of lemon zest if desired.
Once the cupcakes are frosted, enjoy this refreshing treat with friends or family!
Pro Tips
- For best results, make the lemon curd a day in advance to allow the flavors to meld. Feel free to experiment with flavored extracts in the frosting for a creative twist.
Storage and Make-Ahead Options
These Lemon Curd Filled Cupcakes can be stored in an airtight container at room temperature for up to two days or in the refrigerator for up to a week. If you’d like to prepare them ahead of time, bake the cupcakes one day in advance and store them without frosting. The lemon curd can be made up to a week in advance, and the frosting can also be prepared and refrigerated. Just make sure to bring everything back to room temperature before assembling the cupcakes for the best texture and flavor.
If you’re looking to freeze the cupcakes, I recommend doing so before frosting. Wrap them tightly in plastic wrap and then in aluminum foil to protect from freezer burn. They will keep in the freezer for up to three months. When you’re ready to enjoy them, defrost at room temperature and then frost with the lemon buttercream. This way, you’ll have a delightful treat ready to impress guests or for an impromptu dessert craving.
Variations to Try
While the traditional lemon curd and frosting combination is fantastic, consider experimenting with flavors to put a twist on these cupcakes. For instance, you can add a touch of lavender or thyme to the lemon curd for an aromatic profile. Alternatively, swapping the vanilla in the frosting for almond extract provides a deliciously nutty complement to the zesty lemon. Lemon-lime variations can also be achieved by using half lemon and half lime juice in your curd, offering a vibrant citrus medley.
Additionally, if you’re looking to make these cupcakes gluten-free, consider using a 1:1 gluten-free flour blend in place of all-purpose flour. Just be sure to check that the baking powder and soda you use are also gluten-free to maintain the integrity of these delightful treats. These variations can help keep this recipe fresh and exciting every time you bake!
Questions About Recipes
→ Can I use store-bought lemon curd?
Yes, store-bought lemon curd works well, but homemade is recommended for the best flavor.
→ How do I store the cupcakes?
Store them in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
→ Can I freeze these cupcakes?
Yes, you can freeze the unfrosted cupcakes. Thaw them before filling and frosting.
→ What can I substitute for buttermilk?
You can mix 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice and let it sit for 5 minutes as a buttermilk substitute.
Lemon Curd Filled Cupcakes
I absolutely love making these Lemon Curd Filled Cupcakes because they are the perfect sweet treat with a citrusy twist. Every bite gives you a burst of fresh lemon flavor, complemented by a light, fluffy cake that practically melts in your mouth. Not only are they delightful to eat, but they're also a joy to create. The combination of tangy lemon curd and soft vanilla frosting makes these cupcakes a go-to for any celebration or just a simple afternoon snack.
Created by: Emma
Recipe Type: Dreamy Dessert Lab
Skill Level: Intermediate
Final Quantity: 12 servings
What You'll Need
For the Cupcakes
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- Zest of 1 lemon
For the Lemon Curd
- 1/2 cup fresh lemon juice
- Zest of 2 lemons
- 1/2 cup granulated sugar
- 3 large eggs
- 1/4 cup unsalted butter
For the Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons lemon juice
- Zest of 1 lemon
How-To Steps
In a medium saucepan, whisk together lemon juice, zest, sugar, and eggs. Cook over medium heat, stirring constantly until thickened. Remove from heat and mix in the butter. Let it cool before using.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then the vanilla and lemon zest. In another bowl, combine flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk until just combined.
Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners. Fill each liner about two-thirds full with batter. Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let cool completely.
Using a piping bag, fill the cooled cupcakes with lemon curd. For the frosting, beat the butter until creamy, then add powdered sugar, lemon juice, and zest. Frost the cupcakes and top with a hint of lemon zest if desired.
Extra Tips
- For best results, make the lemon curd a day in advance to allow the flavors to meld. Feel free to experiment with flavored extracts in the frosting for a creative twist.
Nutritional Breakdown (Per Serving)
- Calories: 250 kcal
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 45mg
- Sodium: 150mg
- Total Carbohydrates: 35g
- Dietary Fiber: 1g
- Sugars: 20g
- Protein: 2g