|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||33%|
|Saturated Fat 16g||78%|
|Total Carbohydrate 71g||26%|
|Dietary Fiber 1g||2%|
|Total Sugars 57g|
|Vitamin C 3mg||14%|
|*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.|
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
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
Gather the ingredients.
Preheat oven to 350 F. Line a 12-cup cupcake pan with paper liners and set aside.
Beat the sugar and butter in the bowl of a stand mixer with a paddle attachment, until light and fluffy, about 4-5 minutes.
Add the eggs and vanilla extract. Beat to combine.
Mix the flour, baking powder, and salt in a medium bowl.
Add in the flour mixture to the stand mixer bowl alternately with the milk, beginning and ending with the flour.
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..
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.
Transfer to a wire rack and cool completely, about 30 minutes.
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.
Fill each hole with about 1 teaspoon of the prepared lemon curd.
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.
Place the frosting in a pastry bag fitted with a star tip and decorate the tops of the cupcakes.
Garnish with additional lemon zest, if desired.
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.
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.