Jump to Recipe Jump to Video Print Recipe

Brighten your day with these delicious Lemon Cupcakes with Lemon Curd filling! Perfect for any occasion, these cupcakes have a light and fluffy sponge flavoured with lemon zest and filled with tangy lemon curd. They’re topped with tall swirls of creamy lemon frosting and decorated with a lemon segment for a simple but elegant touch. Whether you’re baking for a special event or simply craving a sweet pick-me-up, these easy lemon cupcakes are sure to satisfy.

Recipe Overview

FLAVOUR: These delicious cupcakes are bursting with lemon flavour! Lemon zest is baked into the sponge before being filled with tangy lemon curd. The lemon buttercream is made with squeezed lemon juice for a tart and fresh flavour.
TEXTURE: The cupcake sponge is soft and buttery with a silky, creamy lemon curd filling. The lemon buttercream is smooth, fluffy and melts-in-the-mouth.
SERVES: This recipe makes 12 lemon cupcakes when baked in these muffin-sized cupcake cases. If using smaller bun cases, this recipe will make 15-18 fairy cakes.

Ingredients To Make Lemon Cupcakes with Lemon Curd

These ingredients come together to create a delightful combination of flavours and textures, ensuring your lemon cupcakes are bursting with fresh, tangy goodness in every bite.

Margarine or unsalted butter: Adds richness and moisture to the cupcakes. I like to use Stork Baking Spread for a extra fluffy sponge.
White caster sugar: Sweetens the cupcakes and helps create a tender crumb.
Eggs: Binds the ingredients together and adds structure and moisture. This recipe uses 2 large eggs or 3 medium eggs.
Self-raising flour: Provides structure and helps the cupcakes rise, making them light and fluffy.
Milk: Adds moisture and helps create a soft sponge.
Lemons: For the cupcakes you will need one lemon. Lemon zest infuses the sponge and lemon juice flavours the buttercream. For the decoration, you will need an extra lemon to cut out the mini segments.
Lemon curd: Piped into the cupcakes for a surprise filling! Either make your own using my easy lemon curd recipe or pick up a jar from your local shop. I used Thursday Cottage Lemon Curd which is made using natural ingredients and has a lovely fresh flavour.
Lemon buttercream: A blend of salted butter, icing sugar, fresh lemon juice and vanilla extract. It takes less than 10 minutes to make and is the perfect creamy consistency.

How To Fill Lemon Cupcakes with Lemon Curd

Filling your lemon cupcakes with lemon curd adds a delicious surprise in every bite. Here’s a step-by-step guide to help you do it perfectly:

Bake and cool the cupcakes: Letting the cupcakes to cool first will make it easier to remove the middle of the sponge and prevent the lemon curd from melting.
Core the cupcakes: Use a cupcake corer, piping nozzle or apple corer to remove the centre of each cupcake. Insert the tool into the top of the cupcake, push down, twist and pull out the centre, creating a hole about 1 inch deep. You can snack on the removed cake 😉
Fill with lemon curd: Pipe the lemon curd into the hole of each cupcake until it reaches the top. If you don’t have a piping bag, you can also use a small spoon to fill the cupcakes.

removing the middle of cupcake with a corer

Lemon Cupcakes with Lemon Curd

Brighten your day with these delicious Lemon Cupcakes with Lemon Curd filling! Perfect for any occasion, these cupcakes have a light and fluffy sponge flavoured with lemon zest and filled with tangy lemon curd. They're topped with tall swirls of creamy lemon frosting and decorated with a lemon segment for a simple but elegant touch. Whether you're baking for a special event or simply craving a sweet pick-me-up, these easy lemon cupcakes are sure to satisfy.

Rate this Recipe

Be the first to rate this recipe!

Print Pin

Prep: 20

Cook: 20

Total: 40

Servings:

Equipment

Ingredients

For the lemon cupcakes

180 grams Margarine or unsalted butter I like to use Stork baking spread
180 grams White caster sugar
2 large Eggs room temperature
180 grams Self-raising flour
2 tablespoons Milk
1 Lemon zest only

For the lemon curd filling

1 jar Lemon curd either homemade or shop-bought (I used Thursday Cottage)

For the lemon and vanilla buttercream

200 grams Salted butter room temperature
400 grams Icing sugar
1 Lemon juice only (you can use the same lemon zested for the sponge mixture)
1 teaspoon Vanilla extract

Metric – US Customary

Instructions

Start by making the lemon cupcakes

Preheat the oven to 160°C fan / 180°C conventional. Line a cupcake tray with 12 cupcake cases.
Beat the margarine (or butter) and caster sugar together until light and creamy.
180 grams Margarine or unsalted butter, 180 grams White caster sugar
Mix in the eggs one at a time. TIP: Add a spoonful of the flour with each egg to stop the mixture from curdling.
2 large Eggs
Add the remaining flour, milk and lemon zest. Fold together to make a smooth cake mixture.
180 grams Self-raising flour, 2 tablespoons Milk, 1 Lemon
Spoon the mixture into the cupcake cases, filling each one roughly two-thirds full.
Bake for 20-22 minutes until risen and springy to the touch. Transfer to a wire rack and leave to cool completely.

Fill the cupcakes with lemon curd

Use a cupcake corer, piping nozzle or apple corer to remove the centre of each cupcake. Insert the tool into the top of the cupcake, push down, twist and pull out the centre, creating a hole about 1 inch deep.
Pipe the lemon curd into the hole of each cupcake until it reaches the top. If you don’t have a piping bag, you can also use a small spoon to fill the cupcakes.
1 jar Lemon curd

Make the lemon and vanilla buttercream

Beat the butter until light and fluffy. Sift in the icing sugar, add the lemon juice and vanilla. Beat until the buttercream is smooth and creamy. If it feels too stiff, fold in a tablespoon of milk.
200 grams Salted butter, 400 grams Icing sugar, 1 Lemon, 1 teaspoon Vanilla extract
Spread or pipe tall swirls of lemon buttercream on top of the cupcakes. Finish by cutting small lemon segments and pushing into the top of each cupcake.