A lovely lemon curd cupcake topped with a cream cheese lemon curd frosting is the perfect treat for lemon lovers. Light, zesty, and creamy, these cupcakes are ideal for parties, afternoon tea, or any lemon dessert craving.
Ingredients of Lemon Curd Cupcakes
Lemon Cake:
- 3 cups flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 cup butter, room temperature
- 2 cups sugar
- 4 eggs, separated
- 1 cup milk
- 1 tsp vanilla extract
- 1 tsp lemon extract
- Zest of 2 lemons
Lemon Curd:
- 2 lemons, juiced and zested
- 4 egg yolks
- 3/4 cup sugar
- 4 Tbsp cold butter
Lemon Cream Cheese Frosting:
- 1 8 oz. package cream cheese, softened
- 1 cup powdered sugar
- 1/8 tsp salt
- 1 tsp vanilla
- 1 1/2 cups whipping cream
- Half of the above lemon curd recipe
Instructions
Lemon Cake
- Preheat oven to 350°F (177°C) and line cupcake tins with liners.
- Mix together flour, baking powder, and salt.
- Beat butter and sugar together until light and fluffy. Add egg yolks one at a time, mixing well after each.
- Alternately add flour mixture and milk, beginning and ending with flour. Stir in vanilla, lemon extract, and lemon zest.
- In a separate bowl, beat egg whites until stiff but not dry. Gently fold into batter.
- Spoon batter into prepared cupcake liners. Bake 20–25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
- Use half of the lemon curd to fill the cupcakes with a squeeze bottle or by cutting a small hole in the center.
Lemon Curd
- Zest and juice lemons.
- In a small saucepan, whisk together egg yolks and sugar until smooth. Stir in lemon juice and zest.
- Cook over medium heat until thickened, stirring constantly.
- Add butter 1 Tbsp at a time, stirring until fully incorporated.
- Cover with plastic wrap and refrigerate until chilled and thickened.
Lemon Cream Cheese Frosting
- In a small bowl, beat whipping cream until stiff peaks form.
- In another bowl, beat cream cheese, powdered sugar, salt, and vanilla until smooth.
- Add in lemon curd and beat until combined.
- Fold in whipped cream gently.
- Frost or pipe onto cooled cupcakes. Refrigerate leftovers overnight and bring to room temperature before serving.
How to Serve
Serve at room temperature for the best flavor and texture. Perfect for lemon lovers and bright summer desserts.
How to Store
Keep cupcakes refrigerated due to the cream cheese frosting. The frosting can sit at room temperature for up to 8 hours.
Tips for Best Results
- Beat egg whites to stiff peaks for a light, airy cake.
- Gently fold egg whites and whipped cream to avoid deflating the batter or frosting.
- Chill lemon curd before using to make filling easier to handle.
- Bring refrigerated cupcakes to room temperature before serving to enjoy full flavor.
Recipe Variations
- Add a teaspoon of lemon zest to the frosting for extra brightness.
- Substitute lime juice and zest for a lime-flavored version.
- Use blueberry curd instead of lemon curd for a fruity twist.
Frequently Asked Questions
Can I make the cupcakes ahead?
Yes, bake and fill cupcakes a day in advance. Keep refrigerated and frost before serving.
Can I freeze these cupcakes?
Yes, freeze unfrosted cupcakes in an airtight container for up to 2 months. Thaw in the refrigerator before filling and frosting.
Do I have to use fresh lemons?
Fresh lemons are best for flavor and zest. Bottled lemon juice may alter the taste slightly.
