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Delicious lemon stuffed cupcakes with a tangy lemon filling

Lemon Stuffed Cupcakes

Bright, tangy lemon curd tucked into soft, buttery cupcakes, topped with lemon-scented buttercream.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon salt
  • 0.5 cups unsalted butter (at room temperature) Soft, not greasy.
  • 2/3 cup granulated sugar
  • 2 large eggs (at room temperature)
  • 1.5 teaspoons vanilla extract
  • 0.5 cups milk (at room temperature)
For the Lemon Curd
  • 4 large egg yolks For a rich, silky curd.
  • 2/3 cup granulated sugar
  • 1 tablespoon lemon zest Zest from 1 medium lemon.
  • 1/3 cup lemon juice Fresh, from 2 or 3 lemons.
  • 0.25 teaspoon salt For added flavor.
  • 6 tablespoons unsalted butter Cut into pieces for easier incorporation.
For the Frosting
  • 0.5 cups unsalted butter (at room temperature)
  • 2.25 cups powdered sugar Sifted for a smoother frosting.
  • 2 tablespoons lemon juice (fresh) For flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (about 175°C) and line a 12-cup muffin tin with cupcake liners.
Make the Cupcake Batter
  1. In a bowl, whisk together flour, baking powder, and salt.
  2. Cream the room-temperature butter and granulated sugar until light and fluffy in a mixer.
  3. Add the eggs one at a time, mixing until combined, then stir in the vanilla.
  4. Alternate adding the dry mixture and milk, folding gently until just combined.
  5. Spoon the batter into the prepared liners, filling about two-thirds full.
Bake the Cupcakes
  1. Bake for 16–20 minutes until a toothpick comes out mostly clean.
  2. Cool in the pan for 5 minutes before transferring to a wire rack.
Make the Lemon Curd
  1. Whisk egg yolks, granulated sugar, lemon zest, lemon juice, and salt in a bowl.
  2. Cook over a double boiler or low heat, whisking constantly until thickened.
  3. Remove from heat and whisk in butter until glossy. Chill until firm.
Make the Lemon Frosting
  1. Beat room-temperature butter until pale, then gradually add powdered sugar and lemon juice.
  2. Beat until light and spreadable, adjusting consistency if necessary.
Assemble the Cupcakes
  1. Core the cooled cupcakes and fill with lemon curd.
  2. Top with lemon frosting and garnish with additional zest if desired.

Notes

Store frosted cupcakes in an airtight container in the fridge for up to 3 days.