Lemon Curd Cupcakes are soft, buttery treats filled with tangy lemon curd and topped with rich cream cheese frosting. Bursting with bright citrus flavor, these cupcakes are perfect for spring gatherings, tea parties, or any time you crave something sweet and zesty.
Why We Love This Lemon Curd Cupcake Recipe
This Lemon Curd Cupcake recipe stands out for several reasons. First and foremost, the tartness of the lemon curd provides a delightful contrast to the sweetness of the cupcake and the creaminess of the frosting. Each bite offers a burst of tangy flavor complemented by a soft, moist cake, making it a truly enjoyable experience for anyone who loves citrus.
Furthermore, making these cupcakes allows you to discover the joy of baking while impressing your friends and family with an impressive dessert. The process is straightforward, and each step leads you closer to a cupcake that tastes as good as it looks. They’re perfect for spring and summer celebrations when lemons are in season and add a refreshing touch to any gathering.
Lastly, these cupcakes are highly customizable. You can adjust the level of sweetness in the frosting, use different citrus flavors, or even add extra toppings like fresh fruit or candied lemon slices. The possibilities are endless, and you can make these cupcakes your own!
Ingredients for Lemon Curd Cupcakes
To whip up a batch of these heavenly Lemon Curd Cupcakes, gather the following ingredients. Each element plays a crucial role in crafting the ultimate citrus experience.
- 1 cup unsalted butter, at room temperature
- 2 cups white sugar
- 1 tablespoon lemon zest
- 4 eggs, at room temperature
- 2 3/4 cups all-purpose or cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup milk, at room temperature
- 1/4 cup fresh lemon juice
- 1/2 teaspoon vanilla extract
For the Lemon Curd
- 1/2 cup fresh lemon juice
- 2 tablespoons unsalted butter
- 2 eggs
- 1 egg yolk
- 1/2 cup sugar
- Pinch of salt
- Few drops vanilla extract
For the Cream Cheese Frosting
- 1/2 cup butter, at room temperature
- 1 cup cream cheese, at room temperature
- 1 teaspoon lemon juice
- 2 teaspoons lemon zest
- 3 to 4 cups confectioners’ sugar
How to Make Lemon Curd Cupcakes
Creating these Lemon Curd Cupcakes is a delightful process that allows you to engage your baking skills. Follow these step-by-step directions to achieve cupcake perfection.
- Preheat the Oven: Start by preheating your oven to 350°F (180°C). Line 12 muffin or cupcake pans with paper liners to prepare for baking.
- Cream Butter and Sugar: In a large mixing bowl, beat together the unsalted butter and white sugar. Gradually add the sugar until the mixture becomes creamy and light in color.
- Incorporate Eggs and Zest: Add the lemon zest to the butter and sugar mixture, then crack in the eggs one by one. Make sure to beat well after each addition until fully incorporated.
- Sift Dry Ingredients: In another bowl, sift together the all-purpose or cake flour, baking powder, and salt.
- Combine Mixtures: Gradually add the dry ingredients to the buttery egg mixture in three parts. Alternate adding this mixture with the milk, fresh lemon juice, and vanilla extract. Mix until everything is well combined but avoid overbeating.
- Fill the Cupcake Liners: Evenly divide the batter among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 20-25 minutes or until a toothpick comes out clean when inserted into the center of one of the cupcakes.
- Cool the Cupcakes: Once baked, cool the cupcakes on a wire rack until they are completely cool.
- Prepare the Lemon Curd: For the lemon curd, heat the fresh lemon juice and butter in a saucepan. In a separate bowl, whisk together the eggs, egg yolk, and sugar. Gradually add the hot lemon mixture to the egg mixture while stirring constantly. Return this mixture to the saucepan and cook over medium heat, stirring frequently, until it thickens. Allow it to cool before refrigerating.
- Make the Cream Cheese Frosting: While the lemon curd cools, prepare the frosting by beating the butter and cream cheese together until smooth. Add the lemon juice and lemon zest, then gradually incorporate the confectioners’ sugar until the frosting reaches your desired thickness.
- Assemble the Cupcakes: Once the cupcakes are completely cooled, remove the centers using a cupcake corer or a small knife. Fill the center with lemon curd, then pipe the cream cheese frosting over the top. Garnish with extra lemon zest if desired.
How to Serve Lemon Curd Cupcakes
Lemon Curd Cupcakes are best enjoyed fresh but can be served in various ways. For an impressive dessert presentation, arrange them on a decorative platter. Highlight the bright yellow lemon curd and contrasting frosting by garnishing with additional lemon zest or even small edible flowers.
These cupcakes make an excellent companion for afternoon tea or casual gatherings. Pair them with a glass of iced tea or lemonade for a refreshing summer treat. Additionally, they are perfect for celebrations like birthdays, graduations, or picnic outings, bringing a touch of sweetness and brightness to any event.
Expert Tips: Lemon Curd Cupcakes
To elevate your Lemon Curd Cupcakes to the next level, consider these expert tips:
- Room Temperature Ingredients: Ensure that your butter and eggs are at room temperature, as this leads to better mixing and a lighter cupcake texture.
- Do Not Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can result in dense cupcakes.
- Use Fresh Ingredients: Opting for fresh lemons for juice and zest greatly enhances the flavor of your cupcakes and curd.
- Taste as You Go: Taste the lemon curd as it thickens and adjust the sweetness if necessary. Remember, the tangy flavor balances well with the sweet frosting.
- Pipe Frosting Neatly: Use a piping bag for the cream cheese frosting to create beautiful swirls on top of your cupcakes.
How to Store Lemon Curd Cupcakes
These cupcakes are best enjoyed fresh, but you can store any leftovers for later. Place them in an airtight container and keep them in the refrigerator. They will last for about 3-4 days. When serving refrigerated cupcakes, allow them to come to room temperature for the best flavor and texture.
If you wish to preserve the cupcakes for longer, consider freezing them without frosting. Wrap each cupcake individually in plastic wrap and then place them in a freezer-safe container. They can be frozen for up to 3 months. When you’re ready to enjoy them, thaw them in the refrigerator overnight and frost them before serving.
Variations of Lemon Curd Cupcakes
If you’re feeling adventurous or want to switch up the traditional flavor, there are plenty of variations you can explore:
- Berry Burst: Add a layer of fresh berries, like blueberries or raspberries, under the lemon curd for added flavor and texture. The sweet and tart combination works beautifully with lemon.
- Lavender Lemon: Incorporate dried culinary lavender into your cupcake batter for a floral note that pairs exquisitely with lemon.
- Ginger Zest: Add finely grated ginger root to the cupcake batter for a warm, spicy addition that complements the citrus.
- Chocolate Lemon: Enhance the lemon cupcakes with a chocolate ganache drizzle for a delightful contrast of flavors.
FAQs about Lemon Curd Cupcakes
What are Lemon Curd Cupcakes?
Lemon Curd Cupcakes are soft, buttery cupcakes filled with a tangy homemade lemon curd and topped with a creamy lemon-flavored cream cheese frosting.
How do I make lemon curd for my cupcakes?
To make lemon curd, you combine fresh lemon juice, butter, sugar, eggs, and a pinch of salt, then cook until thickened. This curd is used to fill the cupcakes after baking.
Can I make Lemon Curd Cupcakes in advance?
Yes, you can bake the cupcakes and prepare the lemon curd ahead of time. Assemble the cupcakes shortly before serving to maintain their freshness.
How do I store leftover Lemon Curd Cupcakes?
Store any leftover cupcakes in an airtight container in the refrigerator for 3-4 days. They can also be frozen without frosting for up to 3 months.
What occasions are best for Lemon Curd Cupcakes?
These cupcakes are great for spring and summer celebrations, birthday parties, gatherings, or simply as a delightful treat for yourself on any day!
Lemon Curd Cupcakes
Ingredients
For the Cupcakes
- 1 cup unsalted butter, at room temperature Ensure butter is softened
- 2 cups white sugar
- 1 tablespoon lemon zest Use fresh lemon zest
- 4 eggs at room temperature
- 2.75 cups all-purpose or cake flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.75 cup milk, at room temperature
- 0.25 cup fresh lemon juice Use freshly squeezed
- 0.5 teaspoon vanilla extract
For the Lemon Curd
- 0.5 cup fresh lemon juice Use freshly squeezed
- 2 tablespoons unsalted butter
- 0.5 cup sugar
- Pinch of salt
- Few drops vanilla extract
For the Cream Cheese Frosting
- 0.5 cup butter, at room temperature Ensure butter is softened
- 1 cup cream cheese, at room temperature Ensure cream cheese is softened
- 1 teaspoon lemon juice
- 2 teaspoons lemon zest Use fresh lemon zest
- 3 to 4 cups confectioners' sugar Adjust to desired thickness
Instructions
Preparation
- Preheat your oven to 350°F (180°C). Line 12 muffin or cupcake pans with paper liners.
- In a large mixing bowl, beat together the unsalted butter and white sugar until creamy and light in color.
- Add lemon zest, then crack in the eggs one by one, beating well after each addition.
- In another bowl, sift together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the buttery egg mixture in three parts, alternating with milk, lemon juice, and vanilla extract until well combined.
- Fill the cupcake liners about two-thirds full and bake for 20-25 minutes. Check with a toothpick to ensure they come out clean.
- Cool cupcakes on a wire rack.
Make the Lemon Curd
- Heat lemon juice and butter in a saucepan. In a separate bowl, whisk eggs, egg yolk, and sugar.
- Gradually add the hot lemon mixture to the egg mixture while stirring. Return the mixture to the saucepan and cook, stirring frequently, until thickened.
- Allow it to cool before refrigerating.
Make the Cream Cheese Frosting
- Beat butter and cream cheese together until smooth. Add lemon juice and zest, then incorporate confectioners' sugar to desired thickness.
Assemble the Cupcakes
- Remove centers of cupcakes using a cupcake corer or small knife. Fill with lemon curd and pipe cream cheese frosting on top.
- Garnish with extra lemon zest if desired.