Yummy Lemon Curd Cupcakes


There are a few products that make making these Lemon Curd Cupcakes easier.  These stainless steel measuring spoons are pretty fantastic.Pair it with this paddle blade to get the sides of the bowl. If a stand mixer is a little out of the budget, this hand mixer is pretty legit.


  •     Lemon Cake Ingredients:
  •     2½ C all-purpose flour
  •     2 tsp baking powder
  •     ½ tsp baking soda
  •     ¼ tsp salt
  •     1 C unsalted butter (room temp)
  •     1½ C sugar
  •     2 eggs (room temp)
  •     2 egg yolks (room temp)
  •     2 tsp vanilla extract
  •     1 tsp grated lemon zest
  •     ¼ C fresh lemon juice
  •     ½ C whole milk
  •     Frosting:
  •     2 C powdered sugar
  •     1 C unsalted sweet cream butter
  •     ½ C fresh squeezed lemon juice
  •     2 tsp lemon extract
  •     2 TBSP heavy whipping cream
  •     ½ C Powdered Sugar


  •     Preheat oven to 350 degrees.
  •     Whisk all dry ingredients together in a bowl.
  •     Whip the butter on med. speed until light and fluffy.
  •     Add the sugar to the butter and mix until smooth.
  •     Add the eggs one at a time to the butter until mixed well.
  •     Add the yolks one at a time to the butter until mixed well.
  •     Beat in the vanilla extract and lemon zest until fully mixed.
  •     Begin slowly adding the lemon juice on low speed and mix.
  •     Add the dry ingredients and milk.
  •     Begin with the dry ingredients and alternate with the milk into the butter
  •     mixture then increase the speed to medium.
  •     Make sure everything is incorporated well. Don’t forget to scrape the sides.
  •     Fill cupcake liners ¾ full.
  •     Bake for 18 minutes at 350 degrees.
  •     Allow to cool to room temp before frosting.
  •     Frosting:
  •     Add the powdered sugar to the softened butter.
  •     Mix until the combination forms small pebbles.
  •     Add whipping cream.
  •     Add both the fresh lemon juice and lemon extract.
  •     Continue to mix until the frosting forms peaks.
  •     Add ½ C powdered sugar if peaks haven't formed.
  •     Continue to mix until stiff peaks form.
  •     Fill your pastry bag or a prepared zip lock bag with frosting.
  •     Frost the cupcakes.
  •     Garnish with small lemon slices and freshly grated lemon zest.

You Might Also Like