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–+ servings

Lemon Curd Filled Vanilla Cupcakes

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Zesty lemon cupcakes with a luscious lemon curd center and sweet buttercream. The perfect spring treat! Best lemon curd filled cupcakes.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 1
Course: Dessert, Snack
Cuisine: American, British
Ingredients Method Notes

Ingredients
  

For the Cupcakes:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • Zest of 2 large lemons
  • 1/2 cup unsalted butter at room temperature
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 3 tablespoons fresh lemon juice
  • 1/4 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

Method
 

  1. Preheat the oven to 350°F and line a 12-cup cupcake pan with paper liners.
  2. Whisk the flour, baking powder, and salt in a medium bowl. In a separate small bowl, rub the sugar and lemon zest together with your fingers until fragrant.
  3. Beat the butter and lemon sugar in a stand mixer for about 8 minutes until light and fluffy. Scrape down the sides of the bowl with a rubber spatula.
  4. Add the eggs one at a time, beating well after each addition, then mix in the vanilla.
  5. Alternately add the flour mixture and milk, beginning and ending with the flour. Mix until just incorporated, then stir in the lemon juice.
  6. Divide the batter among the liners, filling each two-thirds full. Bake for 18 to 20 minutes until a toothpick comes out clean, then cool completely on a wire rack.
  7. Beat the butter in a stand mixer until creamy. Gradually add the powdered sugar one cup at a time on low speed, then beat in the milk, vanilla, and lemon zest until smooth.
  8. Cut a small hole in the center of each cupcake and remove the core. Fill the cavity with a teaspoon of lemon curd and replace the top of the cupcake piece to cover.
  9. Transfer the frosting to a pastry bag fitted with a 1M tip and frost the cupcakes. Decorate with yellow sprinkles if desired and serve.
  10. Prepare the frosting up to 2 days ahead and the lemon curd up to 2 weeks ahead. Store finished cupcakes in the refrigerator for 1 to 2 days and serve at room temperature.

Notes

Citrus Infusion: I discovered that rubbing the lemon zest into the sugar with my fingertips is the best way to release the natural oils, which gives the cake a much more intense aroma than just stirring