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Lemon curd cupcakes with a fresh lemon garnish on a small wooden board.

Lemon Curd Cupcakes


Our lemon curd cupcakes are sunshiny and sweet, bursting with lemon flavor. They boast a secret lemony filling in the middle, and are topped with luscious swirls of lemon buttercream frosting.


Units Scale

Lemon Cupcakes

  • 1/2 cup whole milk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 cup granulated sugar
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1 teaspoon lemon zest
  • 1/3 cup lemon curd, homemade or store-bought

Lemon Curd Frosting

  • 1 stick (1/2 cup) butter, softened
  • 2 1/2 cups powdered sugar
  • 2 tablespoons lemon curd
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract


Lemon Cupcakes

RECIPE PREP: Adjust oven rack to the center position. Preheat oven to 350ºF. Line a 12-well cupcake pan with paper liners.

  1. In a large bowl, whisk to combine milk, oil, eggs, and vanilla. Add granulated sugar. Whisk until incorporated. Add flour, baking powder, sea salt, and lemon zest. Mix just until no large lumps of flour remain. It’s important not to overmix.
  2. Using a metal 1/4 measuring cup, evenly divide the cupcake batter between the 12 prepared wells of the cupcake pan. Fill each with 1/4 cup of batter. Bake 15 to 17 minutes, or until a skewer inserted into the center comes out clean.
  3. Remove cupcakes from pan. Transfer to a wire rack to cool completely.
  4. Once the cupcakes are cool, cut out a small circle of cake (about the size of a quarter) from the center of each. Put the pieces aside and reserve. Fill each hole with lemon curd. Return cake cut-outs to the top of the cupcakes to cover the filling. 

Lemon Curd Frosting

  1. Add softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for about 30 seconds, or until the butter is smooth and creamy.
  2. With the mixer on low speed, slowly add in the powdered sugar so it can incorporate smoothly into the butter. Then add in lemon curd, lemon zest, and vanilla extract. With the mixer on high speed, beat 1 to 2 minutes or until the frosting is light and fluffy.
  3. Transfer the lemon curd frosting to a piping bag fitted with your favorite metal tip. Garnish each cupcake with lemon sprinkle mix. Just before serving, add a fresh wedge of lemon on top.


BEST METAL TIP FOR FROSTING THESE CUPCAKES: I love the light ribbony look of buttercream frosting piped with a Wilton 2D tip. And this particular look pairs well with lemon curd frosting because the swirls have a fresh airy feel. But feel free to use your favorite metal tip.

PIPING BAG: If you don’t have a piping bag on hand to frost the cupcakes, use a large zip-top bag. With scissors, slice off a very small piece of one of the bottom corners. 

  • Prep Time: 25 Minutes
  • Cook Time: 20 Minutes
  • Category: Cupcakes
  • Method: Bake
  • Cuisine: American

Keywords: Lemon Curd Cupcakes, Lemon Cupcakes, Lemon Filled Cupcakes, Lemon Curd Frosting