One of my favourites flavours to bake with after chocolate has got to be lemon. I've made these Lemon Cupcakes with Lemon Curd Filling multiple times and I'm excited to share the recipe with you! Everything about these cupcakes is lemon, from the lemon zest infused sponge, to the sweet lemon flavoured buttercream and of course the gooey lemon curd centre. I've used all yellow decorations to let everyone know that these cupcakes are all about lemon!
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Ingredient Tips & Equipment Information
- Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
- For the best flavour, make sure to use a good quality lemon extract* and not an essence.
- I used a baking spread for the cupcakes and unsalted butter for the buttercream.
- If you would like to make your own lemon curd for the cupcakes, check out my Homemade Lemon Curd recipe.
- I used lemon jelly sweets and yellow sprinkles to decorate these cupcakes. You could drizzle them with lemon curd, decorate with lemon zest, leave them plain, or get creative and decorate in another way.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Lemon Cupcakes with Lemon Curd Filling
Start by mixing the baking spread and caster sugar together in a mixing bowl for 5 minutes using an electric mixer. Or mix in the bowl of your stand mixer with the paddle attachment. Then add the eggs, and mix until fully incorporated. Gently fold in, or whisk by hand, the self raising flour and lemon zest.
Divide the mixture between the cupcake cases. Bake for 25-30 minutes, or until risen and a skewer inserted in the centre comes out clean. Place on a cooling rack and leave to cool fully.
Once they are fully cool, use a cupcake corer to make a hole in the middle of each cupcake. Fill the holes with lemon curd. To make the buttercream, mix the softened butter for a few minutes on it's own. This is best done in a stand mixer with the paddle attachment, or you can use an electric hand mixer. Then add the icing sugar, milk and lemon extract, and mix until combined. Spread or pipe it onto the cooled cupcakes. Decorate with jelly lemon slices and yellow sprinkles.
For the full recipe with measurements, head to the recipe card at the end of this post.
What lemon curd should you use?
If you are using a shop bought lemon curd, make sure to get a good quality one. They are worth the extra pennies for that delicious lemon zing! If you fancy giving Homemade Lemon Curd a try, check out my recipe. It's easy and quick to make with only a few ingredients, it's also creamy and silky smooth, and the flavour is incredible!
Can the Lemon Cupcakes with Lemon Curd Filling be made into a cake?
Yes! Check out my Triple Lemon Cake for the recipe details. Or you might also like my Lemon Curd Cake.
How long do the cupcakes last for and can they be frozen?
The cupcakes will last for 2-3 days in an airtight container in a cool place. You can freeze both the cupcakes and the buttercream. To freeze them separately, wrap the cupcakes well in cling film or put them in an airtight container. The buttercream can be frozen in a sealed tub. To freeze them decorated, freeze the cupcakes on a plate until frozen solid, then carefully wrap in cling film. Remove the clingfilm when you take the cupcakes out of the freezer to defrost, as if they defrost with it still on it could damage the appearance of the buttercream.
Can you make the cupcakes with plain/all purpose flour?
Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 1 + ½ teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.
Is butter or a baking spread better for cupcakes?
I prefer to use a baking spread (my preferred brand is Stork) for cupcake and cake sponges. I find that they are easier to use and they make the sponge rise more. You can also use most baking spread straight from the fridge, which is handy during a last minute baking emergency!
Should you use salted or unsalted butter for cupcakes?
I always use unsalted butter and baking spread for baking. This is because if you want to add salt to your recipe, you then have complete control of the salt level. Lots of people add salt to enhance the flavour of baked goods, so when you do this you want to know exactly how much you're adding. I personally prefer not to add salt to cakes and cupcakes. However, using a salted butter or baking spread will not affect the bake negatively and won't make it taste salty.
Do you have to beat the butter and sugar together for the full 5 minutes?
You don't have to, but I do recommend doing this to achieve the same results as me. I like a very slight bump or dome on my cupcakes, and for them to rise all the way to the top of the cupcake cases. I've tested this recipe multiple times and found that beating the butter and sugar together for 5 minutes achieves what I consider to be the perfect rise!
Do you need an electric mixer to make this recipe?
While you can absolutely make this recipe with a wooden spoon and some elbow grease, I do recommend using an electric mixer for the best results. The cupcakes will be lighter and fluffier when made with an electric mixer. The buttercream will also be smoother. You don't have to use an expensive stand mixer either, you can get electric hand whisks for as little as £10!
Can these cupcakes be made gluten free?
Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add additional baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 1 + ½ teaspoons additional baking powder. You may also like to add ¼ tsp xanthan gum for better texture. You will also need to decorate the cupcakes with a gluten free suitable product. Please do check the labels for everything you use to make the cupcakes if you are serving it to someone with an allergy or intolerance.
Can these cupcakes be made dairy free?
For a dairy free version, use a dairy free baking spread and dairy free milk for the buttercream. For the buttercream I recommend using a block butter alternative, such as Flora Plant or the Stork Baking Block, for best results. Please do check the labels for everything you use to make the cupcakes if you are serving it to someone with an allergy or intolerance.
More tips for making the Lemon Cupcakes with Lemon Curd Filling:
- I really do recommend using lemon extract for the buttercream, lemon juice is not as concentrated in flavour and you won't get the same lemony zing from it. You can find lemon extract in most supermarkets, I've bought it in Tesco before, and you can buy it online via Amazon (see my recommended products section below).
- To decorate the cupcakes, I used lemon jelly sweets and sprinkles. You could decorate with some simple curls of lemon zest, edible flowers or a drizzle of lemon curd instead if you like.
- I used a Wilton 2D nozzle to pipe the buttercream onto the cupcakes.
- You can spread the buttercream onto the cupcakes with a spoon if you don’t want to pipe it.
Troubleshooting
If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients
- Cupcake tin
- Electric hand mixer
- Stand mixer
- Mixing bowls
- Measuring spoons
- Cooling rack
- Piping bags
- Cupcake corer
- Lemon extract
- Zester
- Lemon Curd
- Wilton 2D Piping nozzle
- Yellow cupcake cases
- Jelly lemon slices
I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More lemon recipes...
- Homemade Lemon Curd
- Triple Lemon Cake
- Lemon Meringue Pie
- Lemon Curd & White Chocolate Bread Rolls
- Lemon Meringue Dessert Pots
- Lemon Rainbow Cake
- Sticky Ginger Cake with Lemon Curd
- Mini Easter Cakes
- Lemon Baked Donuts
- Lemon Meringue Cupcakes
- Lemon Curd Ice Cream (No Churn)
- Lemon Drizzle Loaf Cake
- Lemon Curd Cake
Lemon Cupcakes with Lemon Curd Filling
Ingredients
For the sponge
- 175 g Baking spread unsalted, softened
- 175 g Caster sugar
- 3 Eggs large
- 2 Lemons zested
- 175 g Self raising flour
For the filling
- 200 g Lemon curd good quality shop bought or homemade
For the buttercream
- 200 g Butter unsalted, softened
- 400 g Icing sugar
- 2 tsp Lemon extract
- 2-3 tbsp Milk
For decoration
- Yellow 100s and 1000s optional
- 12 Lemon jelly slices optional
Instructions
- Pre-heat your oven to 140C Fan/160C/325F/Gas Mark 3, and line a cupcake tin with cupcake cases
- For the cupcake sponge, mix together the baking spread and caster sugar, ideally using an electric hand mixer or in a stand mixer with the paddle attachment, for 5 minutes until smooth and fluffy
- Add the eggs and mix them in well
- Then gently whisk, or fold in, the self raising flour and lemon zest
- Divide the mixture between the cupcake cases, and bake them for 25-30 minutes or until a thin skewer inserted in the centre of the cupcakes comes out clean. Put them on a rack to cool completely
- Use a cupcake corer or a knife to make a hole in the middle of each cupcake
- Fill the holes with lemon curd. You can do this using a spoon or put the lemon curd into a small piping bag, snip the end off and pipe it in
- For the buttercream, mix the softened butter on it's own for a few minutes. Then add the icing sugar, lemon extract and milk, and mix until smooth. You can do this by hand, but an electric hand whisk or stand mixer with paddle attachment will provide the best results. If the buttercream is too stiff, you can add a little more milk
- Put the buttercream into a large piping bag fitted with a Wilton 2D nozzle, or other nozzle of your choice and pipe it onto the cupcakes, or spread it on with a spoon
- Decorate with jelly lemon slices and yellow hundred and thousands, or any sprinkles of your choice
- Store in an airtight container in a cool place and eat within 3 days
Video
Notes
- Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
- For the best flavour, make sure to use a good quality lemon extract* and not an essence.
- I used a baking spread for the cupcakes and unsalted butter for the buttercream.
- If you would like to make your own lemon curd for the cupcakes, check out my Homemade Lemon Curd recipe.
- I used lemon jelly sweets and yellow sprinkles to decorate these cupcakes. You could drizzle them with lemon curd, decorate with lemon zest, leave them plain, or get creative and decorate in another way.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Jacqui Bellefontaine
Oh yes Im with you love all things lemon. These cupcakes really are my cup of tea . Thank you for sharing on #CookBlogShare
thebakingexplorer
Thanks Jacqui - lemon is so tasty!
Mick
I was lucky enough to try one of these at the weekend.
Unbelievably nice cupcake!
I'd definitely visit more often if I knew there would be cake this good waiting for me.
thebakingexplorer
I'm so glad you enjoyed them Mick! There's (almost) always cake at our house!
Amit
Thanks for the cakes this weekend! The lemony middle was amazing - Funnily enough I'm eat more of your cake now 🙂
thebakingexplorer
You are very welcome! And I have no doubt you'll be back for more 😀
CakePants
These look wonderful - I love the surprise center of lemon curd and the lemon candies on top! It's hard to imagine a more lemon-packed dessert. Yum!
thebakingexplorer
Thank you! That is exactly what I was aiming for 😀
jenny paulin
I love lemon cake - my mum does too, so she would also be very happy to taste one of these. They look so fresh and pretty and what a lovely zesty filling inside too!
Thanks for linking to #Bakeoftheweek x
thebakingexplorer
Thanks Jenny! The zesty filling is the best surprise!
Milena | Craft Beering
You are not joking around! My husband is obsessed with lemon anything baked. I hope I can replicate these (I mean they are just so perfect) and will pair them with a Hefeweizen. Pinned!
thebakingexplorer
Thank you Milena! I hope you and your husband enjoy them!
Angela / Only Crumbs Remain
I love a full on lemon cake Kate - and that you made it abundantly clear these were lemon cupcakes with the decoration right down to the yellow cupcake cases 🙂 Attention to detail, love it 😀
Angela x
thebakingexplorer
Thank you Angela! Haha yes I didn't leave anything to guesswork!
Kirsty Hijacked By Twins
Oh Wow!!! These look simply irresistible they look so pretty too. They have been featured in my CookBlogShare round up this week and I hope to see you there this week x
thebakingexplorer
Thanks so much for featuring me!!
Kris
What size are your cupcake liners? Top Diameter, Bottom Diameter & Height in cm??
thebakingexplorer
Hi, I think I answered you on instagram, but just to confirm they are 50mm wide and 38mm tall 🙂
Jo Allison / Jo's Kitchen Larder
That lemon curd gorgeousness oozing out and generally all that lemon! Perfection and so pretty too! x
thebakingexplorer
Thank you Jo!
Petra
Such pretty cupcakes! Lemon is always a favorite. Thank you for sharing at Fiesta Friday 🙂
thebakingexplorer
Thank you Petra! It's a big favourite of mine too 🙂
James
Another very satisfied customer of these cakes here! Brilliantly explained but I'm sure I couldn't make them as well as the author...
thebakingexplorer
Thank you James! I'm sure you could make them just as delicious!
Julie
I never used to be a big lemon fan, but now I love it. These look so yummy! I bet the lemon curd is the best part. Mmm...
thebakingexplorer
I'm so glad you enjoy lemon now, it really is delicious, and yes especially the lemon curd!
Kate - gluten free alchemist
Filled Cupcakes are always exciting, but lemon curd in the middle has to be yummy!
Your cupcakes always look so perfect! x
Alice Marian phelan
Thank you for sharing .I have been looking for years for a perfect lemon cupcakes.this is the star element
A keeper.love the attention to detail.love the surprise in the middle.thank you so much
Isabel
I've made these several times and everyone always loves them! Such a brilliant recipe and fairly easy and quick to make, depending on how fussy you are with the piping of course 🙂 I'll definitely be using this recipe time and time again.
Isabel
Oops, forgot the five stars 🙂
thebakingexplorer
Thank you Isabel! This is one of my favourties too 😀
Keely Raynor
This recipe worked amazingly and my fussy husband loved the cupcakes ? wouldn't hesitate to make again. Thank you!
thebakingexplorer
Thank you so much Keely!
Amber
Hi amazing recipe! But I can't seem to print, how can I do this?
thebakingexplorer
Hi, thank you! There is a grey button at the top of the page that says print recipe, so you can click that. Or in the recipe card, underneath the small photo and the black stars, there is a print option you can click. I hope that helps!
Susan Pretorius
We had one left yesterday and decided to keep it for a little girl who was going to visit us - not because we really wanted too but my husband and I were both willing to fight for it. Thought it was better for the marriage to give it away, as sharing with each other wasn't really an option we considered
thebakingexplorer
This is hilarious Susan! I'm glad my cupcakes weren't responsible for a broken marriage!! 😀
Jacqueline Ley
Tried these for my nephew and he loved them so much, I'm baking them today for his 14th Birthday.
I find a melon ball cutter works well if you don't have a cupcake corer.
Five star cakes!
Thank you for sharing!
thebakingexplorer
Thanks so much Jacqueline, I'm so pleased to hear your nephew loves the cupcakes, and what a great tip about the melon baller!
Harriet Kaczmarczuk
Please could I ask for the cup depth and diameter of the cupcake pan you use please? Thanks
thebakingexplorer
I use this one: https://amzn.to/2HE3AvQ And the amazon description states "Cavities: 7.6cm diameter x 2.5cm (3in diameter x 1in)" Hope that helps!
Lisa D
I’ve made these cup cakes a number of times and they always come out beautifully, a firm family favourite!
thebakingexplorer
Thank you Lisa, I'm so pleased to heae this!
Lynne Carver
Hiya 🙂 Could the lemon buttercream be made with the juice of the two zested lemons - to save them going to waste? If so, what qtys of butter and icing sugar would you recommend? Thanks
thebakingexplorer
Hi Lynne, it could but the flavour wouldn't be as strong because you wouldn't be able to add much lemon juice otherwise it will make the buttercream too sloppy. If you'd like some ideas for using up lemon juice check out recipe list for using up zested citrus fruits: https://thebakingexplorer.com/zested-lemons-limes/
Donna Palmer
Should there be baking powder in this recipe please?
thebakingexplorer
Hi Donna, there is no need for baking powder as the recipe uses self raising flour which has baking powder mixed into it already when you buy it. If you don't have access to self raising flour, you can use plain/all purpose flour plus 1 1/2 teaspoons baking powder.
Ellie
Absolutely delicious, my stepson said they looked and tasted professional and they disappeared. Will definitely make these again and again.. thank you!