Lemon Cupcakes with Homemade Lemon Curd Filling 🍋

These tender, zesty cupcakes are filled with bright, tangy homemade lemon curd and ready to be topped with your favorite frosting—a refreshing twist on classic lemon treats.

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Why You’ll Love This Recipe

• Burst of citrus in each bite—fresh zest, juice, and tangy lemon curd combine for irresistible flavor.

• Moist, buttery crumb thanks to the blend of buttermilk, butter, and eggs.

• Make-ahead potential—prepare the curd ahead to speed up final assembly.

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ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the cupcakes:

• 1 ½ cups all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• ½ cup (1 stick) unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs, room temperature

• 1 tsp vanilla extract

• 1 Tbsp lemon zest

• 2 Tbsp fresh lemon juice

• ½ cup buttermilk, room temperature

For the lemon curd filling (homemade):

• 3 large egg yolks

• ½ cup granulated sugar

• ⅓ cup fresh lemon juice

• 1 Tbsp lemon zest

• 4 Tbsp unsalted butter, cubed

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directions

1. Bake the cupcakes

1. Preheat oven to 350 °F (175 °C) and line a 12-cup muffin tin.

2. Whisk together flour, baking powder, baking soda, and salt in a bowl.

3. In a separate bowl, beat butter and sugar until light and fluffy (~2–3 min).

4. Add eggs one at a time, mixing well after each addition. Stir in vanilla, lemon zest, and lemon juice.

5. Alternate adding the dry ingredients and buttermilk—beginning and ending with the dry mixture. Mix until just combined.

6. Divide batter among liners (approximately ⅔ full) and bake for 16–18 minutes, or until a toothpick comes out clean.

7. Remove from oven and allow cupcakes to cool completely before filling.

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2. Make the lemon curd

1. In a small saucepan, whisk together egg yolks, sugar, lemon juice, and lemon zest.

2. Cook over medium heat, stirring constantly for 6–8 minutes, until the mixture thickens and coats the back of a spoon.

3. Remove from heat and whisk in cubed butter until fully melted and incorporated.

4. Strain the curd through a fine-mesh sieve into a bowl to remove any cooked bits.

5. Cover with plastic wrap (pressed on the surface) and refrigerate until cooled and set.

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3. Fill and frost (optional)

1. Core the center of each cupcake using a small knife or cupcake corer.

2. Spoon or pipe lemon curd into the hole until filled.

3. Top with your preferred frosting—lemon buttercream, cream cheese, or vanilla swirl—and garnish with a thin lemon zest strand if desired.

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Servings and timing

• Yield: 12 filled cupcakes

• Prep time: ~20 minutes (plus cooling)

• Bake time: 16–18 minutes

• Curd cooking: 6–8 minutes, then chilling

• Total time: ~1 hour (including curd cooling)

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storage/reheating

• Refrigerator: Store cupcakes in an airtight container for up to 3 days. Bring to room temperature (~15 min) before serving.

• Freezing: Freeze cupcakes (unfrosted or frosted) for up to 2 months. Thaw overnight in the fridge and bring to room temperature before serving.

• Lemon curd: Store in a jar for up to 1 week in the refrigerator.

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variations

• Lemon cream cheese frosting: Blend 4 oz cream cheese with 1 stick butter, 2–3 cups powdered sugar, and 1 Tbsp lemon juice.

• Lemon blueberry: Fold ½ cup fresh blueberries into the batter before baking.

• Meyer lemon version: Substitute Meyer lemons for a sweeter, floral profile.

• Vegan adaptation: Use dairy-free milk and butter, flax egg substitute, and aquafaba meringue-style curd.

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FAQs

Can I skip the curd filling?

Yes—the cupcakes are delicious on their own or with lemon buttercream and zest garnish.

Do I need a water bath for the curd?

No—the stovetop method works fine; just use gentle heat and constant stirring to avoid curdling.

Why cool cupcakes before filling?

Hot cupcakes may melt the curd and cause it to seep out.

Can I use bottled lemon juice?

Yes—but fresh juice ensures the brightest flavor.

How do I keep the curd thick?

Ensure it reaches a temperature where it coats the spoon (~170 °F), then chill thoroughly before piping.

Is gelatin necessary?

Not for curd—the eggs and butter provide the set; gelatin is needed only for mousse-style fillings.

Can I make these ahead?

Yes—prepare cupcakes and curd a day ahead, fill and frost before serving.

What pan is best?

Standard 12-cup muffin tins yield the ideal size for filling and presentation.

How can I reduce sweetness?

Use ¾ cup sugar in the cupcakes and ⅓–½ cup in the curd to taste.

Are these freezer-friendly?

Yes—ensure frosting is stable (buttercream or Swiss meringue). Thaw before serving.

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Conclusion

These Lemon Cupcakes with Homemade Lemon Curd Filling combine moist, citrus-infused cake with tangy curd and creamy frosting—delivering a balance of creamy, tart, and sweet. Ideal for spring and summer, they make a cheerful treat for any occasion. Light, flavorful, and vibrant in every bite—enjoy!

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