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lemon curd filled cupcake

Easy Lemon Curd Filled Cupcakes

A quick and easy recipe to make lemon curd filled cupcakes that are full of lemon flavor!
5 from 12 votes
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Prep Time: 15 minutes
Cook Time: 18 minutes
Cool, Fill & Frost: 1 hour
Total Time: 1 hour 33 minutes
Servings: 12 mini cupcakes
Calories: 260kcal
Author: EmilyFabulous

Equipment

  • cupcake pan and liners
  • (2) frosting bags
  • frosting tip
  • zester
  • stand mixer or hand mixer

Ingredients

Lemon Cupcakes

  • 1 cup white cake mix
  • 1 large egg
  • ½ cup water
  • 1 teaspoon lemon zest
  • 2 tablespoon lemon juice
  • ½ cup lemon curd

Lemon Buttercream

  • 1 stick unsalted butter, room temp
  • 3 cups powdered confectioners sugar
  • 2 tablespoon lemon juice
  • ½ teaspoon vanilla extract
  • 1 dash salt
  • lemon zest for garnish

Instructions

Lemon Cupcakes

  • Preheat the oven to 350°F and prepare a cupcake pan with liners.
  • Add all the cupcake ingredients except the lemon curd to a mixing bowl and mix on medium speed with a mixer for about 2-3 minutes.
  • Place batter into each cupcake liner about ¾ full and bake for 16-18 minutes.
  • Remove the cupcakes from the oven and allow them to cool in the pan for about 5 minutes and then transfer to a wire rack to cool completely before filling or frosting.

Lemon Buttercream

  • Place the butter into a mixer bowl and beat on medium speed for 2-3 minutes.
  • Add the powdered sugar one cup at a time and incorporate it completely after each addition.
  • Add the lemon juice, vanilla, and salt and beat until creamed together and smooth.

Fill and Frost the Cupcakes

  • After the cupcakes have cooled completely, place the lemon curd in a pastry bag with a round tip attachment (you can also use a ziplock bag). Gently Insert the tip into the top of the cupcake about ½" deep. Squeeze in some lemon curd (about a teaspoon). The cupcake will expand slightly, stop as the curd oozes out of the top a little. Don't worry what it looks like, you are covering it with frosting!
  • Place the frosting in a different pastry bag. Use your favorite tip and frost the cupcakes. Sprinkle with lemon zest and enjoy!

Notes

  • I zested and juiced 4 Meyer lemons for the cupcakes, buttercream, and lemon curd recipes at the start and set it all aside. It made each step with lemon juice or zest so much easier!
  • Of course, if you don't have Meyer lemons, regular lemons will work just as well.
  • This recipe is for 12 mini-cupcakes. If you want to make regular-sized cupcakes, you can double this recipe and add 6-7 minutes to the cooking time (check with a toothpick).  

Nutrition

Serving: 1serving | Calories: 260kcal | Carbohydrates: 44.1g | Protein: 1.9g | Fat: 9.7g | Saturated Fat: 5.1g | Cholesterol: 59mg | Sodium: 161mg | Potassium: 30mg | Fiber: 0.2g | Sugar: 40.1g | Calcium: 31mg

Any nutrition calculations are only estimates using online calculators. Please verify using your own data.