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    Lemon Cupcakes with Lemon Curd Filling

    14/08/2017 by thebakingexplorer 48 Comments

    Jump to Recipe Jump to Video Print Recipe

    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 so glad I've finally got round to sharing 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!

    Lemon Cupcakes with Lemon Curd Filling

    How to make Lemon Cupcakes with Lemon Curd Filling

    Mix together the butter, sugar and lemon zest. Then add the eggs and whisk them in, then whisk in the self raising flour.

    Divide the batter between the cupcake cases and bake them for 20-25 minutes until they are golden brown.

    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 together icing sugar, butter and lemon extract until smooth. Pipe it onto the cupcakes and decorate with jelly lemon slices and yellow hundred and thousands.

    Lemon Cupcakes with Lemon Curd Filling

    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 this recipe be made into a cake?

    Yes! Check out my Triple Lemon Cake for the recipe details.

    How long do the cupcakes last for and can you freeze them?

    The cupcakes will keep in an airtight container for 3 days in a cool place. You can freeze the cupcakes either plain or decorated (but do not freeze the sprinkles or lemon jellies). Once the cupcakes are fully cool, wrap them well with cling film or put them in an airtight container. You can freeze the buttercream on it's own in a tub, or you can decorate the cake and freeze it fully assembled.

    To do this and avoid damage to the decoration, freeze them either in an airtight container. Or let them freeze solid on a cake board or plate, then wrap in cling film. Remove the cling film when you take them out to defrost it, if you don't it could damage the decoration as it defrosts and softens.

    Lemon Cupcakes with Lemon Curd Filling

    More tips for making the Triple Lemon Cake:

    • 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 or lemon slices instead if you like.
    • I used a Wilton 2D nozzle to pipe the buttercream onto the cupcakes.

    Recommended equipment & ingredients*

    • Cupcake tin
    • Electric hand mixer
    • Cooling rack
    • Piping bags
    • Cupcake corer
    • Lemon extract
    • Zester
    • Lemon Curd
    • Jem 1E 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
    • Ginger & Lemon Cake
    • Mini Easter Cakes
    • Lemon Baked Donuts
    • Lemon Meringue Cupcakes
    • Lemon Curd Ice Cream (No Churn)

    Lemon Cupcakes with Lemon Curd Filling

    Lemon heaven in a cupcake!
    5 from 12 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: British
    Keyword: Cupcake
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total Time: 40 minutes
    Servings: 12
    Author: thebakingexplorer

    Ingredients

    For the sponge

    • 175 g Butter
    • 175 g Caster sugar
    • 2 Lemons zested
    • 3 Eggs large
    • 175 g Self raising flour
    • 200 g Lemon curd good quality shop bought or homemade

    For the buttercream

    • 200 g Butter or Baking spread
    • 400 g Icing sugar
    • 2 tsp Lemon extract

    For decoration

    • Yellow 100s and 1000s optional
    • Lemon jelly slices optional
    Metric - US Customary

    Instructions

    • Pre heat your oven to 160C Fan/180C/350F/Gas Mark 4 and line a muffin tin with 12 yellow cupcake cases (if you can't find yellow ones any colour will do)
    • Mix together the butter, sugar and lemon zest until light and fluffy, ideally using an electric whick
    • Add the eggs one at a time and whisk them in throughly, then gently whisk in the self raising flour
    • Separate the batter between the cupcake cases
    • Bake them for 20-25 minutes until they are golden brown and a skewer inserted comes out clean, leave them on a cooling rack to fully cool
    • 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
    • To make the buttercream mix together the icing sugar and butter using an electric hand whisk or food mixer until they start to come together, then add the lemon extract and mix until smooth. If it is too stiff, add a splash of 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
    • 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, eat leftovers within 3 days
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Video

    Nutrition

    Calories: 540kcal | Carbohydrates: 70g | Protein: 4g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 108mg | Sodium: 290mg | Potassium: 62mg | Fiber: 1g | Sugar: 58g | Vitamin A: 840IU | Vitamin C: 10mg | Calcium: 21mg | Iron: 1mg

    If you like this, check out more of my Cupcake recipes!

    « Jammie Dodger Blondies
    Vegan Millionaire's Shortbread »

    Reader Interactions

    Comments

    1. Jacqui Bellefontaine

      August 14, 2017 at 6:42 pm

      5 stars
      Oh yes Im with you love all things lemon. These cupcakes really are my cup of tea . Thank you for sharing on #CookBlogShare

      Reply
      • thebakingexplorer

        August 23, 2017 at 10:59 am

        Thanks Jacqui - lemon is so tasty!

        Reply
    2. Mick

      August 14, 2017 at 7:41 pm

      5 stars
      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.

      Reply
      • thebakingexplorer

        August 23, 2017 at 11:00 am

        I'm so glad you enjoyed them Mick! There's (almost) always cake at our house!

        Reply
    3. Amit

      August 14, 2017 at 8:52 pm

      5 stars
      Thanks for the cakes this weekend! The lemony middle was amazing - Funnily enough I'm eat more of your cake now 🙂

      Reply
      • thebakingexplorer

        August 23, 2017 at 11:01 am

        You are very welcome! And I have no doubt you'll be back for more 😀

        Reply
    4. CakePants

      August 14, 2017 at 9:00 pm

      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!

      Reply
      • thebakingexplorer

        August 23, 2017 at 11:01 am

        Thank you! That is exactly what I was aiming for 😀

        Reply
    5. jenny paulin

      August 14, 2017 at 10:12 pm

      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

      Reply
      • thebakingexplorer

        August 23, 2017 at 11:04 am

        Thanks Jenny! The zesty filling is the best surprise!

        Reply
    6. Milena | Craft Beering

      August 14, 2017 at 11:56 pm

      5 stars
      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!

      Reply
      • thebakingexplorer

        August 23, 2017 at 11:06 am

        Thank you Milena! I hope you and your husband enjoy them!

        Reply
    7. Angela / Only Crumbs Remain

      August 15, 2017 at 9:35 am

      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

      Reply
      • thebakingexplorer

        August 23, 2017 at 11:08 am

        Thank you Angela! Haha yes I didn't leave anything to guesswork!

        Reply
    8. Kirsty Hijacked By Twins

      August 15, 2017 at 9:42 am

      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

      Reply
      • thebakingexplorer

        August 23, 2017 at 11:08 am

        Thanks so much for featuring me!!

        Reply
      • Kris

        April 13, 2020 at 10:42 am

        What size are your cupcake liners? Top Diameter, Bottom Diameter & Height in cm??

        Reply
        • thebakingexplorer

          April 13, 2020 at 8:46 pm

          Hi, I think I answered you on instagram, but just to confirm they are 50mm wide and 38mm tall 🙂

          Reply
    9. Jo Allison / Jo's Kitchen Larder

      August 15, 2017 at 9:27 pm

      5 stars
      That lemon curd gorgeousness oozing out and generally all that lemon! Perfection and so pretty too! x

      Reply
      • thebakingexplorer

        August 23, 2017 at 11:29 am

        Thank you Jo!

        Reply
    10. Petra

      August 17, 2017 at 9:21 am

      Such pretty cupcakes! Lemon is always a favorite. Thank you for sharing at Fiesta Friday 🙂

      Reply
      • thebakingexplorer

        August 23, 2017 at 11:46 am

        Thank you Petra! It's a big favourite of mine too 🙂

        Reply
    11. James

      August 18, 2017 at 9:18 pm

      5 stars
      Another very satisfied customer of these cakes here! Brilliantly explained but I'm sure I couldn't make them as well as the author...

      Reply
      • thebakingexplorer

        August 23, 2017 at 11:49 am

        Thank you James! I'm sure you could make them just as delicious!

        Reply
    12. Julie

      August 22, 2017 at 12:55 am

      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...

      Reply
      • thebakingexplorer

        August 23, 2017 at 11:50 am

        I'm so glad you enjoy lemon now, it really is delicious, and yes especially the lemon curd!

        Reply
    13. Kate - gluten free alchemist

      October 02, 2017 at 7:35 am

      Filled Cupcakes are always exciting, but lemon curd in the middle has to be yummy!
      Your cupcakes always look so perfect! x

      Reply
    14. Alice Marian phelan

      July 03, 2018 at 5:37 pm

      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

      Reply
    15. Isabel

      April 30, 2020 at 2:01 pm

      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.

      Reply
      • Isabel

        April 30, 2020 at 2:02 pm

        5 stars
        Oops, forgot the five stars 🙂

        Reply
      • thebakingexplorer

        April 30, 2020 at 9:28 pm

        Thank you Isabel! This is one of my favourties too 😀

        Reply
    16. Keely Raynor

      May 07, 2020 at 11:58 pm

      5 stars
      This recipe worked amazingly and my fussy husband loved the cupcakes ? wouldn't hesitate to make again. Thank you!

      Reply
      • thebakingexplorer

        May 08, 2020 at 12:24 am

        Thank you so much Keely!

        Reply
    17. Amber

      May 19, 2020 at 1:39 pm

      5 stars
      Hi amazing recipe! But I can't seem to print, how can I do this?

      Reply
      • thebakingexplorer

        May 19, 2020 at 3:41 pm

        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!

        Reply
    18. Susan Pretorius

      June 27, 2020 at 1:13 pm

      5 stars
      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

      Reply
      • thebakingexplorer

        June 27, 2020 at 10:18 pm

        This is hilarious Susan! I'm glad my cupcakes weren't responsible for a broken marriage!! 😀

        Reply
    19. Jacqueline Ley

      August 01, 2020 at 5:07 pm

      5 stars
      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!

      Reply
      • thebakingexplorer

        August 01, 2020 at 10:31 pm

        Thanks so much Jacqueline, I'm so pleased to hear your nephew loves the cupcakes, and what a great tip about the melon baller!

        Reply
    20. Harriet Kaczmarczuk

      August 27, 2020 at 10:58 am

      Please could I ask for the cup depth and diameter of the cupcake pan you use please? Thanks

      Reply
      • thebakingexplorer

        August 27, 2020 at 1:15 pm

        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!

        Reply
    21. Lisa D

      September 05, 2020 at 4:35 pm

      5 stars
      I’ve made these cup cakes a number of times and they always come out beautifully, a firm family favourite!

      Reply
      • thebakingexplorer

        September 06, 2020 at 8:25 pm

        Thank you Lisa, I'm so pleased to heae this!

        Reply
    22. Lynne Carver

      October 30, 2020 at 3:25 pm

      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

      Reply
      • thebakingexplorer

        December 07, 2020 at 10:55 pm

        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/

        Reply
    23. Donna Palmer

      April 05, 2021 at 6:37 pm

      Should there be baking powder in this recipe please?

      Reply
      • thebakingexplorer

        April 05, 2021 at 9:47 pm

        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.

        Reply
    24. Ellie

      March 30, 2022 at 3:21 pm

      5 stars
      Absolutely delicious, my stepson said they looked and tasted professional and they disappeared. Will definitely make these again and again.. thank you!

      Reply

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