Lemon Filled Cupcakes

Lemon Filled Cupcakes Recipe

These lemon filled cupcakes are stunningly beautiful, taste amazing, and are easy and quick to make. This lemon filled cupcakes recipes takes less than an hour to make, they’re filled with a sweet lemon curd filling bursting full of flavor.

You will love these lemon cupcakes with lemon curd filling, they are soft, moist, and delicious making them a perfect summertime treat. These lemon-filled cupcakes are made with lemon juice and lemon zest lightly giving them a burst of citrus flavor along with butter, eggs, and hints of vanilla.

I’ve been making these lemon curd filled cupcakes for many years and they’re always the talk around the table. The lemon cupcake recipe and lemon curd recipe are completely from scratch, it’s been simplified for you to make it at home making it the best homemade lemon curd cupcakes.

Let’s make this lemon-filled cupcakes recipe with delicious lemon curd!

Lemon Curd Filled Cupcakes

Ingredients For Lemon Filled Cupcakes

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon lemon zest
  • 4 teaspoons lemon juice
  • 1/2 teaspoon vanilla extract
  • 1 3/4 cups all purpose flour
  • 1 teaspoon. baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon. salt
  • 1 cup lemon yogurt
  • Powdered sugar

Ingredients For Lemon Curd

  • 6 large eggs, well beaten
  • 2 1/2 cups sugar
  • 1 teaspoon lemon zest
  • 2/3 cups lemon juice

How To Make Lemon Filled Cupcakes

  1. Prepare the lemon curd filling: In a medium-sized saucepan combine the eggs, sugar, lemon juice, and butter.
  2. Cook and stir the mixture over low heat until thickened, about 15 minutes.
  3. Remove from heat and stir in lemon peel and set aside to cool.
  4. Prepare the lemon cupcakes: Preheat oven to 375°F or 190°C, and line 15 muffin cups with paper liners.
  5. Beat together the butter and sugar until light and fluffy.
  6. Add the eggs one at a time, scraping down the sides of the bowl as needed, then add lemon zest, lemon juice, and vanilla, and beat until well combined.
  7. Add the dry ingredients alternating with the yogurt, starting and ending with dry ingredients.
  8. Evenly divide the cupcake batter between the muffin cups.
  9. Bake for 18-20 minutes or until golden in color.
  10. Remove from the oven and let the lemon cupcakes sit in the pan for 3 minutes, then remove them to a wire rack to cool completely.
  11. Once the cupcakes are cooled, cut out a piece from the top of each cupcake, cutting in towards the center.
  12. Fill the middle of the cupcakes with about 2 teaspoons of the lemon curd then place the top back on.
  13. Repeat with remaining cupcakes.
  14. Dust tops with powdered sugar.
  15. Enjoy!
Lemon Filled Cupcakes

Lemon Filled Cupcakes Recipe

You will love these lemon filled cupcakes with lemon curd filling, they are soft, moist, and delicious making them a perfect summertime treat. These lemon filled cupcakes are stunningly beautiful, taste amazing, and are easy and quick to make. This lemon filled cupcakes recipes takes less than an hour to make.
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 15 pieces
Calories 160 kcal

Ingredients
  

Lemon Cupcakes

  • 1/2 cup butter softened
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon lemon zest
  • 4 teaspoons lemon juice
  • 1/2 teaspoon vanilla extract
  • 1 3/4 cups all purpose flour
  • 1 teaspoon. baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon. salt
  • 1 cup lemon yogurt
  • Powdered sugar

Lemon Curd

  • 6 large eggs well beaten
  • 2 1/2 cups sugar
  • 1 teaspoon lemon zest
  • 2/3 cups lemon juice

Instructions
 

  • Prepare the lemon curd filling: In a medium-sized saucepan combine the eggs, sugar, lemon juice, and butter.
  • Cook and stir the mixture over low heat until thickened, about 15 minutes.
  • Remove from heat and stir in lemon peel and set aside to cool.
  • Prepare the lemon cupcakes: Preheat oven to 375°F or 190°C, and line 15 muffin cups with paper liners.
  • Beat together the butter and sugar until light and fluffy.
  • Add the eggs one at a time, scraping down the sides of the bowl as needed, then add lemon zest, lemon juice, and vanilla, and beat until well combined.
  • Add the dry ingredients alternating with the yogurt, starting and ending with dry ingredients.
  • Evenly divide the cupcake batter between the muffin cups.
  • Bake for 18-20 minutes or until golden in color.
  • Remove from the oven and let the lemon cupcakes sit in the pan for 3 minutes, then remove them to a wire rack to cool completely.
  • Once the cupcakes are cooled, cut out a piece from the top of each cupcake, cutting in towards the center.
  • Fill the middle of the cupcakes with about 2 teaspoons of the lemon curd then place the top back on.
  • Repeat with remaining cupcakes.
  • Dust tops with powdered sugar.
  • Enjoy!
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