If you have a soft spot for anything bright, zesty, and utterly irresistible, this Lemon Cupcakes with Lemon Curd Frosting Recipe is going to be your new best friend. Imagine bite-sized clouds of tender, buttery cake infused with fresh lemon zest and juice, topped with a luxuriously smooth lemon curd frosting that dances on your tongue. This recipe is pure sunshine in dessert form, perfect for sharing at a picnic, a cozy afternoon tea, or anytime you want to brighten someone’s day with a delightful treat.
Ingredients You’ll Need
Gathering the ingredients for this Lemon Cupcakes with Lemon Curd Frosting Recipe is refreshingly straightforward. Each component plays a key role, from the creamy butter that keeps things moist to the fresh lemons that deliver that unmistakable zing. Understanding these ingredients helps you appreciate how they work together to create that perfect balance of sweet and tangy.
- 2/3 cup butter (at room temperature): Provides richness and tenderness to the cupcakes.
- 2/3 cup sugar: Sweetens the batter while helping with moisture retention.
- 2 large eggs (at room temperature): Bind the ingredients and add structure for a light crumb.
- 4 tablespoons milk: Adds moisture and helps keep the cupcakes soft.
- 1 large lemon (zest and juice): Imparts vibrant freshness and that classic lemon flavor.
- 1/2 teaspoon vanilla extract: Enhances the lemon notes by adding warmth and depth.
- 1 1/3 cups all-purpose flour: The base that creates the cupcake’s structure and crumb.
- 2 1/4 teaspoons baking powder: Leavens the cupcakes for a light, fluffy texture.
- 1/2 cup lemon curd: Used inside the frosting for a luscious burst of citrus tartness.
- 1 cup butter (at room temperature) for the frosting: Creates a smooth, creamy base for the lemon curd frosting.
- 3 cups powdered sugar: Sweetens and thickens the frosting to the perfect consistency.
- 1 large lemon, juice of: Adds fresh tang to the frosting to balance the sweetness.
- Extra lemon zest and lemon slices: For garnishing with an elegant and fresh look.
How to Make Lemon Cupcakes with Lemon Curd Frosting Recipe
Step 1: Prepare Your Batter
Start by preheating your oven to 350°F (175°C) and lining a cupcake tin with paper liners. In a large mixing bowl, cream together the 2/3 cup softened butter and sugar until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated. Add in the fresh lemon juice and zest along with the vanilla extract, then mix in the milk. Finally, sift together the flour and baking powder, gradually folding them into the wet ingredients until you have a smooth batter without overmixing.
Step 2: Bake the Cupcakes
Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising. Pop them into the oven and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the cupcakes cool completely on a wire rack—this step is crucial so your frosting doesn’t melt later.
Step 3: Make the Lemon Curd Frosting
While the cupcakes cool, prepare the frosting. Beat the cup of softened butter until it’s creamy and pale. Gradually add the powdered sugar along with the freshly squeezed lemon juice. Continue beating until fluffy, then gently fold in the 1/2 cup lemon curd. This frosting is a delightful balance of tart and sweet, with a silky texture that complements the cupcakes perfectly.
Step 4: Frost and Garnish
Once the cupcakes have completely cooled, generously frost them using a piping bag or a butter knife. For that extra wow factor, sprinkle some fresh lemon zest on top and add thin lemon slices as a charming garnish. These finishing touches not only make your Lemon Cupcakes with Lemon Curd Frosting Recipe look stunning but also amplify the zesty flavor.
How to Serve Lemon Cupcakes with Lemon Curd Frosting Recipe
Garnishes
Adding extra lemon zest or a small lemon slice to each cupcake adds a pop of color and a fresh aromatic complexity. You can also sprinkle some edible flowers or a light dusting of powdered sugar for a charming presentation. These little details invite your guests to savor the bright and cheery character of the cupcakes before even taking a bite.
Side Dishes
These lemon cupcakes pair wonderfully with a simple cup of tea or coffee. For a more elaborate spread, serve alongside fresh berries or a light fruit salad to enhance the citrus notes. A dollop of whipped cream or a scoop of vanilla ice cream can also make the experience decadent and delightful.
Creative Ways to Present
Try stacking the cupcakes in a tiered stand for parties or arrange them on a bright, colorful platter with slices of lemon and sprigs of mint for a garden-party feel. For an extra surprise, hollow out the centers slightly and fill with additional lemon curd before frosting. It’s a showstopper that turns this classic recipe into an even more memorable treat.
Make Ahead and Storage
Storing Leftovers
Store leftover lemon cupcakes in an airtight container at room temperature for up to two days. To keep the frosting fresh and prevent it from drying, a cool environment is best, especially if your kitchen tends to be warm. Avoid storing them in direct sunlight or near heat sources.
Freezing
You can freeze unfrosted cupcakes for up to one month. Allow them to cool completely after baking, then wrap individually in plastic wrap and store in a freezer-safe container. When ready to enjoy, thaw overnight in the refrigerator and add the lemon curd frosting fresh to maintain its bright flavor and texture.
Reheating
Reheat cupcakes gently by popping them in the microwave for about 10 to 15 seconds if you want a warm treat. Be sure to remove the frosting before reheating, as it can melt. Adding frosting after warming makes sure your Lemon Cupcakes with Lemon Curd Frosting Recipe tastes just as fresh as the day you baked them.
FAQs
Can I use bottled lemon juice instead of fresh lemons?
While bottled lemon juice can work in a pinch, fresh lemon juice and zest provide a brighter, more intense flavor that is essential to this Lemon Cupcakes with Lemon Curd Frosting Recipe’s signature zestiness. Fresh lemons also add more aromatic oils from the zest that bottled juice lacks.
How can I make these cupcakes dairy-free?
You can substitute the butter with a dairy-free margarine or coconut oil, and switch out the milk for your favorite plant-based milk like almond or oat milk. These swaps keep the cupcakes moist and flavorful while making them suitable for dairy-sensitive guests.
Is it possible to make the lemon curd from scratch?
Absolutely! Homemade lemon curd tastes incredible and allows you to control the sweetness and tartness perfectly. It’s made by gently cooking lemon juice, sugar, eggs, and butter until thickened, giving your frosting an ultra-fresh citrus punch.
How do I prevent the frosting from being too runny?
Add powdered sugar slowly while beating until you reach the desired consistency. If the frosting is still too soft, chilling it for 15-20 minutes helps it firm up. Avoid adding too much lemon juice at once since it can thin out the frosting quickly.
Can I double the recipe for a larger batch?
Yes, doubling this Lemon Cupcakes with Lemon Curd Frosting Recipe is straightforward and perfect for bigger gatherings. Just make sure you have enough mixing space and baking tins. Baking time might vary slightly depending on your oven and cupcake size.
Final Thoughts
This Lemon Cupcakes with Lemon Curd Frosting Recipe is a dazzling delight that brings together simple, fresh ingredients for a sunny dessert that’s hard not to love. Whether you’re treating yourself or sharing with friends, these cupcakes radiate joy and vibrant flavor. Give this recipe a try—you might just find yourself baking these bright little beauties again and again.
Print
Lemon Cupcakes with Lemon Curd Frosting Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Lemon Cupcakes are a delightful treat bursting with bright lemon flavor, featuring a moist, tender crumb and a luscious lemon curd center. Topped with a creamy lemon buttercream frosting and garnished with fresh lemon zest and slices, they are perfect for spring gatherings, afternoon teas, or whenever you crave a refreshing citrus dessert.
Ingredients
Cupcakes
- 2/3 cup butter (at room temperature)
- 2/3 cup sugar
- 2 large eggs (at room temperature)
- 4 tablespoons milk
- 1 large lemon (zest and juice)
- 1/2 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 2 1/4 teaspoons baking powder
Filling
- 1/2 cup lemon curd
Frosting
- 1 cup butter (at room temperature)
- 3 cups powdered sugar
- 1 large lemon, juice of
- Extra lemon zest (for garnish)
- Lemon slices (for garnish)
Instructions
- Prepare the batter: In a large mixing bowl, cream together 2/3 cup of butter and 2/3 cup of sugar until light and fluffy. Beat in the 2 eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the milk, lemon zest and juice from one large lemon, and vanilla extract until well combined. In a separate bowl, whisk together the all-purpose flour and baking powder, then gradually fold the dry ingredients into the wet mixture until just blended, avoiding overmixing to keep the batter light.
- Bake the cupcakes: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. Fill each liner about two-thirds full with the cupcake batter. Bake in the preheated oven for approximately 20-25 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow cupcakes to cool completely in the pan on a wire rack.
- Fill and frost: Once the cupcakes are fully cooled, hollow out a small portion from the center of each cupcake using a small knife or cupcake corer. Spoon about a teaspoon of lemon curd into each hollowed cavity. For the frosting, beat one cup of softened butter until creamy, then gradually add the powdered sugar, mixing well after each addition. Stir in the lemon juice from one large lemon until the frosting is smooth and fluffy. Pipe or spread the lemon buttercream generously over each filled cupcake. Garnish with extra lemon zest and lemon slices for an elegant presentation.
Notes
- Ensure butter and eggs are at room temperature for a smoother batter.
- Do not overmix the batter as it can lead to dense cupcakes.
- Use fresh lemon zest and juice for the brightest flavor.
- You can substitute lemon curd with homemade or store-bought varieties.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
