These lemon cupcakes filled with lemon curd and topped with vanilla buttercream are light, ultra-lemony, and like sunshine on a plate.
Hello friends! I hope you had a wonderful weekend. Mine was full of fun—time with friends, a beautiful wedding and a few refreshing cocktails. I also spent a spring weekend in sunny Florida with my niece Ally, who’s a talented baker and a great kitchen helper. Those visits always inspire new recipes.
With summer on the horizon, these lemon cupcakes feel especially right. They’re bright, light and refreshing: sweet and tart with double the lemon flavor. Each cupcake has a moist, lemon-scented cake, a pocket of tart lemon curd, and a swirl of creamy vanilla buttercream on top. You can use a cupcake corer to remove the center for filling, or a small paring knife to carve a one-inch well in each cooled cupcake before piping the frosting.
These cupcakes are perfect for warm-weather gatherings and a bright addition to any dessert table. They work wonderfully for Memorial Day, summer cookouts, or anytime you want a cheerful, citrusy treat. Below is the recipe so you can recreate them at home.
Lemon Cupcakes Filled with Lemon Curd Topped with Vanilla Buttercream
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. kosher salt
- 1/2 cup unsalted butter (1 stick)
- 1 cup granulated sugar
- 3 large eggs room temperature
- 1 tsp. vanilla extract
- 2 Tbsp. freshly squeezed lemon juice
- 1 Tbsp. freshly grated lemon zest
- 1/2 cup whole milk
- 1/2 cup lemon curd store-bought or homemade
- Vanilla Buttercream:
- 1 cup unsalted butter (2 sticks), room temperature
- 4 cups confectioner’s sugar sifted
- 1 tsp. vanilla extract
- 2 Tbsp. whole milk
Instructions
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Preheat oven to 350°F (175°C). Line a 12-count muffin tin with paper liners and set aside.
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In a medium bowl, whisk together the flour, baking powder and salt.
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In the bowl of a stand mixer fitted with the paddle attachment, beat the 1/2 cup butter and granulated sugar on medium-high speed until light and fluffy, about 2–3 minutes.
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Add the eggs one at a time, beating well after each addition. Add the vanilla and beat an additional minute.
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With a spatula, fold in the flour mixture until just combined. Add the lemon juice, lemon zest and milk, mixing gently until the batter is smooth. Do not overmix.
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Spoon the batter into the liners about 3/4 full. Bake 18–20 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and cool on a wire rack.
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When cupcakes are completely cool, remove a one-inch deep center from each cupcake using a cupcake corer or a small paring knife. Spoon a small amount of lemon curd into each well and set aside.
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To make the vanilla buttercream, combine the room-temperature butter and sifted confectioner’s sugar in the bowl of a stand mixer. Beat on low until the sugar is incorporated, about one minute.
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Add the vanilla and milk, then increase the speed to medium and beat for 3–4 minutes until the frosting is smooth, light and spreadable. Add a little more milk if needed to reach the desired consistency.
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Pipe or spread the buttercream over each filled cupcake. Serve and enjoy.
Enjoy these bright, citrusy cupcakes with friends and family—perfect for warm-weather celebrations and anytime you want a cheerful dessert.