Description
These Lemon Stuffed Cupcakes are a burst of sunshine in every bite! Fluffy vanilla cupcakes are filled with tangy homemade lemon curd and topped with a bright, creamy lemon frosting. Perfect for spring gatherings, summer parties, or anytime you’re craving a sweet and citrusy treat.
Ingredients
Scale
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 2/3 cup granulated sugar
- 2 eggs, at room temperature
- 1 1/2 teaspoons vanilla extract
- 1/2 cup milk, at room temperature
For the Lemon Curd:
- 4 large egg yolks
- 2/3 cup granulated sugar
- 1 tablespoon lemon zest (about 1 medium lemon)
- 1/3 cup fresh lemon juice (2–3 lemons)
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter
For the Lemon Frosting:
- 1/2 cup unsalted butter, at room temperature
- 2 1/4 cups powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla.
- Add dry ingredients to wet ingredients in two additions, alternating with milk. Mix until just combined.
- Divide batter evenly among cupcake liners and bake for 18–20 minutes, or until a toothpick comes out clean. Cool completely.
- While cupcakes bake, prepare lemon curd: In a saucepan, whisk egg yolks, sugar, lemon zest, juice, and salt. Cook over medium heat, stirring constantly, until thickened (about 7–10 minutes). Remove from heat and whisk in butter. Chill until set.
- Make frosting: Beat butter until creamy, then gradually add powdered sugar. Mix in lemon juice until smooth and fluffy.
- Assemble: Use a small knife or cupcake corer to cut out the center of each cooled cupcake. Fill with lemon curd, then pipe or spread frosting on top.
- Garnish with extra lemon zest or slices if desired, and enjoy!
Notes
- You can make the lemon curd up to 3 days in advance and store in the refrigerator.
- If you prefer less tangy frosting, reduce the lemon juice slightly or add more powdered sugar.
- Store cupcakes in the fridge for freshness, but bring to room temperature before serving for the best texture.
- Prep Time: 25 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 31g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg