Introduction
Moist Lemon Cupcakes with Tangy Lemon Curd Filling bring together the best of citrus baking: a soft, fluffy lemon sponge bursting with freshness and a surprise center of smooth, tangy lemon curd that delivers a delightful zing. These cupcakes are a bright and cheerful dessert, perfect for spring and summer events, afternoon tea, birthdays, or simply to lift your mood on a cloudy day. The combination of lemon zest in the sponge and silky curd in the center creates a multi-dimensional lemon experience—light and aromatic on the outside, rich and bold on the inside. Finished with a swirl of buttercream or whipped topping, they look elegant and taste divine. Whether you’re a novice baker or a pro, these cupcakes will earn rave reviews and disappear quickly from any dessert table.
The History of Lemon-Filled Cupcakes
The idea of filling cupcakes dates back to the early 20th century when bakers began to innovate beyond traditional sponge cakes, inspired by layer cakes and pastries. Lemon, long a favorite in European and Mediterranean desserts, became a popular flavor in curds, tarts, and drizzle cakes. Lemon curd, originally a British invention served with scones, found its way into pies and cakes for its intense citrus profile and luscious texture. The pairing of lemon curd with cupcakes adds both sophistication and surprise, bridging the freshness of a classic lemon sponge with the rich indulgence of a custard-like center. Today, lemon-filled cupcakes are a staple in bakeries and home kitchens alike, loved for their bold flavor and beautiful presentation.
Ingredients Breakdown
For the Lemon Cupcakes: 1½ cups (188g) all-purpose flour – the structure of the cupcake; 1 cup (200g) granulated sugar – sweetens and retains moisture; ½ cup (113g) unsalted butter, softened – adds richness and a tender crumb; 2 large eggs – provide structure and help bind the ingredients; ⅓ cup (80ml) whole milk – contributes to a soft, fluffy texture; zest of 2 lemons – infuses the batter with citrus aroma; 2 tablespoons fresh lemon juice – brightens and balances the sweetness; 1½ teaspoons baking powder – helps the cupcakes rise; ¼ teaspoon baking soda – enhances lift when combined with lemon juice; ¼ teaspoon salt – rounds out the flavor.
For the Lemon Curd Filling: 3 large egg yolks – thicken the curd and provide a smooth texture; ½ cup (100g) sugar – balances tartness; ¼ cup (60ml) fresh lemon juice – the star of the filling; zest of 1 lemon – boosts citrus flavor; ¼ cup (56g) unsalted butter – creates a silky, glossy finish.
Optional Frosting: Swiss meringue, whipped cream, or lemon buttercream – adds creaminess and visual appeal.
To Decorate: Extra lemon zest, candied lemon peel, or a small dollop of lemon curd – all optional but beautiful.
Step-by-Step Recipe
Preheat your oven to 350°F (177°C) and line a 12-count muffin tin with cupcake liners. In a bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large mixing bowl, cream the butter and sugar together until pale and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest and lemon juice. Add the dry ingredients in two additions, alternating with the milk, mixing just until incorporated—do not overmix. Divide the batter evenly among the cupcake liners, filling each about ⅔ full. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean. Let cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Meanwhile, make the lemon curd by whisking the egg yolks, sugar, lemon juice, and zest together in a heatproof bowl over a pan of simmering water (double boiler method). Cook, whisking constantly, until thickened—about 10–12 minutes. Remove from heat and stir in the butter until smooth and glossy. Transfer to a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and chill until set. Once cupcakes are completely cool, use a small knife or cupcake corer to remove the center of each cupcake. Fill each cavity with a spoonful of chilled lemon curd. Frost with your choice of topping and garnish with zest or peel.
Tips for the Perfect Cupcakes
Use fresh lemon juice and zest—this is crucial for vibrant citrus flavor. Make sure ingredients like butter, eggs, and milk are at room temperature for smooth blending and an even rise. Don’t overmix the batter once the flour is added, or the cupcakes may turn out dense. Allow lemon curd to cool completely before filling to avoid soaking the cupcake base. For easier filling, use a piping bag or small spoon. If frosting, make sure the cupcakes and curd are fully cooled to prevent melting or sliding. Store cupcakes in the fridge but let them come to room temperature before serving for best texture.
Variations and Customizations
Swap lemon curd with lime or passion fruit curd for a tropical twist. Add a handful of blueberries or raspberries to the batter for a fruity variation. Use a graham cracker or biscuit crumb topping instead of frosting for a pie-like experience. Make a cream cheese frosting instead of buttercream for extra tang. Want less sugar? Reduce the cupcake sugar slightly and use a thinner drizzle of lemon curd as a topping instead of filling. For extra crunch, top with toasted coconut or crushed meringue bits. You can also bake these as mini cupcakes—just adjust the baking time to 11–13 minutes.
Health Considerations and Nutritional Value
These cupcakes are an indulgent treat, but small modifications can make them lighter. Use reduced-fat butter or Greek yogurt for part of the fat to cut calories. Replace some of the sugar with a natural sweetener or use less sweet frosting. Add whole wheat pastry flour for extra fiber without compromising the crumb. Each cupcake provides carbohydrates for energy, some vitamin C from the lemon juice and zest, and fats for flavor and satisfaction. If you’re gluten-free, a 1:1 GF baking flour blend can be used in place of all-purpose flour. For dairy-free options, substitute butter with vegan spread and milk with almond or oat milk. Lemon curd can be made with coconut oil instead of butter for a plant-based version.
FAQ
Can I make these in advance? Yes! Bake the cupcakes and make the lemon curd up to 2 days in advance. Store them separately and assemble before serving.
Can I freeze lemon cupcakes? Yes, freeze unfrosted and unfilled cupcakes for up to 2 months. Thaw at room temperature and fill/frost before serving.
What if I don’t have a cupcake corer? Simply use a paring knife to cut out a small cone shape from the center of each cupcake.
Can I use store-bought lemon curd? Absolutely—homemade is best, but a good-quality store-bought curd will work well in a pinch.
Do I have to frost them? Not at all. They’re delicious simply dusted with powdered sugar or topped with extra lemon curd.
How long do filled cupcakes last? Store them covered in the refrigerator for up to 3 days. Best enjoyed within 24 hours for optimal texture.
Moist Lemon Cupcakes with Tangy Lemon Curd Filling
Ingredients
Cupcake Batter
- 1½ cups 215g all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup 200g granulated sugar, divided
- 3 tablespoons 42g unsalted butter, melted
- ⅓ cup 80ml sunflower oil
- 1 tablespoon freshly grated lemon zest
- 2 large eggs at room temperature
- 1 large egg yolk
- 1 teaspoon 5ml pure vanilla extract
- ⅔ cup 160ml milk or light cream, at room temperature
Frosting
- 125 g ½ block cream cheese, softened
- 1 cup 237ml cold heavy whipping cream (35% fat)
- 2 tablespoons 25g granulated sugar
- ½ teaspoon fresh lemon juice
Instructions
- Preheat the oven to 325°F (163°C) and line 16 standard muffin cups with paper liners.
- In a medium bowl, sift together the flour, baking powder, and baking soda. Add in half of the granulated sugar along with all of the salt, and whisk to combine evenly.
- In a separate small bowl, whisk together the eggs, egg yolk, oil, the remaining ½ cup of sugar, melted butter, lemon zest, and vanilla extract until the mixture is light and frothy. Gently whisk in half of the dry flour mixture, followed by half of the milk. Add the remaining flour mixture, then the rest of the milk, mixing gently after each addition. Be careful not to overmix the batter.
- Divide the batter evenly among the prepared muffin cups. Bake for 18 to 22 minutes, or until a toothpick or cake tester inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- To make the frosting, beat the softened cream cheese until smooth and creamy. Add 2 tablespoons of cream and continue beating until completely smooth with no lumps. Slowly pour in the remaining cream and beat until soft peaks form. Gradually add the sugar, beating until the frosting thickens to a spreadable consistency. Finally, mix in the lemon juice.
- Once the cupcakes are completely cooled, spread the cream cheese frosting generously over the tops. Finish with a small dollop of Small Batch Lemon Curd for a bright, tangy touch.