Lemon Curd Cupcakes

Why You’ll Love This Recipe!

These lemon curd cupcakes are lemon heaven. A tender lemon cupcake that is filled with lemon curd and topped with a lemon cream cheese frosting!

Lemon Curd is the most important ingredient in these lemon curd cupcakes. You can purchase it at the store but homemade is so easy to make and it is ALWAYS better than store bought.

Ingredients Needed

• Flour. I prefer unbleached all purpose flour
• Baking Powder
• Salt
• Butter. I use salted butter. If using unsalted butter, add a pinch more salt.
• Sugar. Both granulated and powdered sugar
• Eggs
• Milk. I use 2 percent but use what you have on hand.
• Vanilla Extract
• Lemon Extract
• Lemons
• Cream Cheese
• Whipping Cream

How to Make Lemon Curd Cupcakes

• Mix together flour, baking powder and salt.
• Beat together the butter and sugar until light and fluffy in the bowl of a stand mixer. Add egg yolks, one at a time.  Mix well
• Alternately add in flour mixture and milk.  Beginning and ending with flour.  Add in vanilla and lemon extract and lemon zest.
• In another bowl, beat the egg whites until stiff but not dry. Fold beaten egg whites into batter gently
• Place cupcake liners in muffin tin and fill 2/3 full. 
• Bake at 350 degrees F until toothpick comes out clean, about 20-25 minutes.
• While the cupcakes are baking, make your lemon curd and allow it to cool until about room temperature. 
• Fill cooled cupcakes with lemon curd using a plastic squeeze bottle.
• Beat whipping cream until stiff.
• Mix together cream cheese, sugar, salt and vanilla in a separate bowl.
• Add in lemon curd and beat until smooth. 
• Fold whipped cream into cream cheese mixture
• Fill a piping bag with the frosting along with a large round tip.

• Pipe the frosting onto the cupcakes.  You can also just use a knife and frost them.
• Garnish the cupcakes with a slice of fresh lemon.