So am I allowed two lemon recipes in a row?
I think since it is Easter week and Easter and lemon go together so well it will be o.k.
Some type of lemon dessert is a requirement at our house. No matter what else we have – there must always be lemon!
Last year I made a lovely lemon crumb cake. The filling on this cake was amazing. A combination of cream cheese, whipping cream and lemon curd. I still dream about it.
This year I decided I wanted to make cupcakes instead of a cake but somehow I wanted to incorporate that filling. I decided to turn it into a frosting for the cupcakes and fill the lemon cupcakes with lemon curd. Lemon heaven.
I used half of my lemon curd to fill the cupcakes and the other half in the frosting.
To fill the cupcakes I filled a squeeze bottle with the lemon curd and then just poked the bottle into the cupcake. It gives you just a tease of lemon curd when you get to the middle of the cupcake. If you’d like more lemon curd in the center cut out a little hole in the middle of the cupcake and fill it with the lemon curd.
The combination of cream cheese, whipping cream and lemon curd makes for a nice, light, soft frosting.
You may need to refrigerate it for a while before you frost the cupcakes and if you don’t eat all the cupcakes in one setting keep them in the refrigerator too. I like to bring the cake back to room temperature though before eating.
I used a nice big decorating tip to frost the cupcakes with. You will want lots of the frosting – I promise!
Add a few sprinkles for some decoration.
or, if like me, you just can’t get enough of those cute little Peeps, top off your cupcakes with some Peeps!
How cute is that!!
Peep or no Peep you will be in lemon heaven with these cupcakes. Don’t let the lemon curd scare you away – it is really quite easy to make. If you really don’t want to give it a try just buy a jar of lemon curd at the store and use it.
For a few other lemon dessert ideas for Easter check these out:
Any of them would the perfect addition to your Easter menu.
Lemon Curd Cupcake Recipe
- 3 C flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 C unsalted butter room temperature
- 2 C sugar
- 4 eggs separated
- 1 C milk
- 1 tsp vanilla
- 1 tsp lemon extract
- zest of two lemons
- 2 lemons
- 4 egg yolks
- 3/4 C sugar
- 4 Tbsp butter cold
- 1 8 oz. pkg cream cheese softened
- 1 C powdered sugar
- 1/8 tsp salt
- 1 tsp vanilla
- 1 1/2 C whipping cream
- Half of the above lemon curd recipe above.
- Mix together flour, baking powder and salt
- Beat together the butter and sugar until light and fluffy
- 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 and lemon zest
- In another bowl, beat the egg whites until stiff but not dry
- Add egg whites into batter, folding gently
- Place into cupcake liners
- Bake at 350 for about 20-25 minutes or until toothpick comes out clean
- Cool
- Use half of lemon curd recipe to fill the cupcakes either with a squeeze bottle or by cutting a small hole in the middle of the cupcake and filling with lemon curd
- Zest the lemons
- Juice the lemons
- In a bowl mix together the egg yolks and sugar until smooth
- Stir in lemon juice and zest
- In a saucepan, over medium heat, bring to a simmer
- Continue cooking, stirring constantly until the mixture coats the back of a spoon
- Stir in the butter 1 Tbsp at a time
- Cover lemon curd with plastic wrap and refrigerate until chilled and thickened
- In a small bowl beat whipping cream until stiff
- In another bowl, mix together the cream cheese, sugar, salt and vanilla
- Add in lemon curd
- Beat until smooth
- Fold in whipped cream
Shared over at http://tidymom.net/
Want Tips for Working with Lemons?
Want my Top 10 Tips for working with lemons? Enter your email below and get the printable download instantly! You'll also be subscribed to my newsletter so you can stay updated on my latest recipes.
Latest posts by Leigh Anne (see all)
- Instant Pot Brisket - March 21, 2019
- Reese’s Snack Mix - March 20, 2019
- Brown Butter Pasta - March 18, 2019
Can I say again that I want to eat with your family? I have to try these cupcakes!
I have been assigned dessert for our big family dinner, so I just think I will do these cupcakes! Thanks so much, my friend!
Good luck with your cupcakes Christy!! Enjoy!
Can you tell me how many cupcakes this recipe makes? Thanks!
It made 2 dozen.
I absolutely adore lemon anything! I love the idea of these cupcakes. I made a very similar one last year. shh… I could eat lemon curd by the spoonful!
Carey
I think I could eat lemon curd just about on top of anything and everything!!! And by itself!
I LOVE lemon and those sound delicious! I want to eat one right now!
how do you pipe the icing to look like that? Do you spiral out from the middle and then put a “dot” on top? Can you tell me what size tip you use?
Thanks!
I start on the outside and circle in and just pull up on the tip to bet the “dot” on top. I have a cupcake tutorial on the blog that may be of help to you too. https://www.yourhomebasedmom.com/cupcake-tutorial/
I found your blog through Cupcakes take the Cake, and I’m so glad I did!
Your recipes are easy to follow, and your pictures make me want to bake up a batch of cupcakes right now!
I was looking for a great recipe for Easter cupcakes, and like you said, Lemon + Easter is a great combination!
Umm, I literally came to your site looking for a lemon cupcake recipe. How perfect, and yes, those are some seriously cute cupcakes! Thanks again for yesterday.
Meg, I’ve got another lemon cupcake recipe on the blog too – check out this one also:https://www.yourhomebasedmom.com/perfect-lemon-cupcakes/
I am making these STAT. Do you think the lemon curd filling and this icing would work with Perfect Lemon Cupcakes?
Oh, and I love the peep on top. So cute!
Julie, Absolutely I think it work. The frosting on the perfect lemon cupcakes is pretty amazing too but it is more like a traditional buttercream and heavier than the lemon cream cheese frosting. Both are delicious! Have fun!
Speaking of lemon curd…I had THE most delicious lemon curd I’ve ever had a few weeks ago at a little cafe in SE Portland called Broder. They serve it with their aebleskivers, and it is fantastic! I wish they sold bottles of it and I would have taken some home with me. Give it a try next time you’re in SE Portland.
http://www.yelp.com/biz/broder-portland
Will definitely be checking it out – I always love new restaurant recommendations and a good lemon curd!!!
I’m such a HUGE fan of anything lemon! these sound fantastic!!
Thanks for linking up! Happy Easter!
Wonderful pick for FoodBuzz Top 9! Congratulations. I love the squeeze of lemon curd in the middle. I have been wanting to do that.
I was wondering if the sugar in the frosting was granulated or powdered. Thanks!
Hi! I’m having a linky party called A Themed Baker’s Sunday where this week’s theme is LEMONS! Time is running out though! and I would love for you to link this recipe or another lemony deliciousness! Can’t Wait!
http://cupcakeapothecary.blogspot.com/2011/04/themed-bakers-sunday-2.html
Alyssa
Congrats! You were in the top 6!!! Glad you could come and join this week. Hope to see you this next week with our new theme: CHOCOLATE!
http://cupcakeapothecary.blogspot.com/2011/05/themed-bakers-sunday-3.html
Alyssa
Oh my! I found the recipe yesterday when looking for a cupcake with lemon curd filling,a nd have just finished making them. They are amazing! I can’t believe the wonderful mixture of the 3 basic parts (the frosting – wow! the lemon curd is soooo lemony! and the cakes are fanstastic!!!)
The only thing i did different was use lemon juice instead of extract in the cupcakes, and added a tiny bit of extra zest to the mix. worked out really well! Thanks for sharing this recipe, it’s out of this world.
Am I able to share the recipe (with links and attributions to this blog of course!!!) on my own? thanks SO much! 🙂
Hi, Thank you for this lovely recipe. I would like to make this for my mum’s birthday tomorrow as I have about 4 lemons at home. The only problem I have is, we hardly get cream cheese over here so its difficult for me to make the topping. Is there any other suggestions? It would be really helpful.
You could just use a basic buttercream recipe (I have one on the blog) and add some lemon curd into it. Enjoy!
Amazing! I made these and they were such a hit!! I was worried about the lemon curd but it was a breeze. I topped it with mini jellied fruit slices I found in the candy aisle. Perfect. I told at least ten people about your fabulous recipes. I think you’ll have some more followers soon!! (the perfect summer salad was a huge success as well. A perfect refreshing side for a memorial day party!
So glad you enjoyed the cupcakes and the salad and thanks for sharing me with your friends. I love new followers!
I just have one question. Did you use icing sugar or caster sugar in the frosting ? My common sense tells me you used icing, but you never know. So help me to replicate this please. Thanks! Your cupcakes is soooo lovely.
I use powdered sugar in the frosting
Thanks for the quick reply! Appreciate it very much. Have a nice day. 😀
I have a cream cheese pack that says 150g.. I dont know how to convert that in to ounces.. would you know if this enough for your recipe or should I buy another pack?
150 g is equal to 5.29 ounces so you will need some more – probably about half that amount more
thank you soo much for the quick response. hugs x
I made the lemon curd and frosting recipe last night to fill and frost a lemon cake–they were a HUGE it. So, so delicious. The frosting was perfectly light and lemony. Thanks for sharing a great recipe.
So glad you enjoyed it ! It is a yummy one!!
Made these today- so yummy. The frosting is so good I could eat it with a spoon
Hi! I found this recipe through someone else that linked to it on their blog, and I must say they are the best cupcakes i’ve ever tasted, and also the ones i have the most fun making! They are fantastic, I’ve posted (and obviously linked you!!) the recipe and my pictures on the blog, the only thing i changed was that i used extra zest and a small amount of juice rather than lemon essence, as the lemons in Malta are much stronger in flavour 🙂 seriously, thanks so much for this recipe, they are fantastic! 😀
http://oliveoilandheart.blogspot.com/2011/05/lemon-curd-cupcakes.html
About the lemon curd recipe, do I cook all the ingredients directly in the saucepan or in a bowl above some water in the saucepan?
Sorry the recipe isn’t quite clear there. I usually mix it all in a bowl and then put it into the saucepan and cook it.
My cupcakes, although they tasted ok, were super dense and wouldn’t fill. LOVED the curd and that frosting is now my go to frosting. I’ll have to try again I guess!
Thanks for the recipe! I would like to turn this into a layer cake…any tips on what to do with the lemon curd? Just spread a thin layer on the cake before every frosting layer?
I can’t wait to make these. I had a question about the frosting…Do you use granulated sugar or powered sugar?
Powdered sugar
searching for the perfect lemon dessert for Easter Brunch…..going to test them out this weekend. They sound wonderful/