Lemon Curd Cupcakes w Whipped Cream Frosting


“When life gives you lemon, make lemonade.” I say make cupcakes! Or any other dessert for that matter. I haven’t made cupcakes with filling inside them before so one night, I just decided, why not? Let’s give this a try. 

I’ve baked a few other lemon pastries/desserts before (such as this lemon pound cake), but have yet to make lemon curd! After a good hour or so browsing my recipe books and the internet, I had tweaked a couple of recipes for lemon cupcakes and lemon curd. Now it’s time to bake! :D

I three-quartered the recipe (aka 1 cup butter -->  ¾ cup ) and was able to bake a dozen mini cupcakes and two dozen medium-sized cupcakes.

THREE recipes to follow so don't be daunted by all the writing. Just know that there are some nice photos afterwards! haha :D YAY!

Lemon Cupcakes
1 cup     butter, softened
2 cups  sugar
2 tsp      lemon zest
2 tbsp  lemon juice
1 tsp     vanilla
4            eggs
2½ cups flour
1½ tsp    baking powder
½ tsp       baking soda
¼ tsp       salt
1 cup       buttermilk
(buttermilk substitute: Combine 1 tbsp lemon juice/vinegar + enough milk to make 1 cup. Let stand 5-10 min before use).

  1. Preheat oven to 350oF. Line two muffin tins with paper liners.
  2. Cream butter & sugar.
  3. Mix in lemon juice and lemon zest.
  4. Whisk in eggs one at a time, beating well after each addition.
  5. Sift flour, baking powder, baking soda, and salt.
  6. Add flour mixture and buttermilk into batter, alternately. Mix until just combined.
  7. Bake 20-25 min, until cake tester inserted into the centre comes out clean.
  8. Cool in tins for 10 min. Remove onto a wire rack and cool completely.
  9. Remove centre with a cone (use a icing tip, then scoop out the cake).
  10. Pipe lemon curd inside the hole.
  11. Frost the cupcakes with the whipped cream frosting. Use fresh lemon zest to garnish.
Lemon Curd
Makes 1¼ cup
3 tbsp butter, room temp
½ cup  sugar
1          egg
2          egg yolks
5 tbsp fresh lemon juice
½ tsp   grated lemon zest

  1. Beat butter and sugar for 2 min.
  2. Slowly add egg and yolks, beat 1 min.
  3. Mix in lemon juice (mixture will look curdled but it’ll smooth out as it cooks).
  4. On low heat in a medium, heavy-based saucepan, cook mixture until it looks smooth.
  5. Increase the heat to medium, stir constantly until it thickens.
  6. It should coat the back of the spoon (~170oF). ***Don’t let it boil!
  7. Remove from heat; stir in the lemon zest. Transfer to a bowl.
  8. Press plastic wrap onto surface so that no skin will form.
  9. Chill in fridge. The lemon curd will thicken further. Keeps in fridge for 1 week and in the freezer for 2 months.
Whipped Cream Frosting
Frosts 24 cupcakes
¾ cup  whipping cream (35%)
3 tbsp sugar
¾ tsp   vanilla
1.      Whip cream until soft peaks form.
2.      Slowly add in sugar & vanilla.
3.      Whip until stiff peaks form.
4.      Transfer to piping bag with desired tip. Have fun!


All I gotta say is that this cupcake was really fun and relaxing to bake. I love any citrus scents, especially fresh lemon so this was perfect. Plus, I don’t have a juicer so I got to take any underlying stress/angst out by squeezing the lemons haha. I started off by cooking the curd because that was the one component that I was unsure about.

Here are steps 1-3 for the lemon curd. I’m used to mixing in one egg at a time but this time, I plopped in both eggs at once. I was egg-cracking happy! You know when you crack an egg and it splits precisely at the equator….yeah, probably should’ve kept that one to myself. It didn’t really look curdled after I mixed everything together so I guess that was alright?

As the mixture heated up, it thickened more and eventually was viscous enough to not only coat the spoon, but to also leave a trace on it.

Lemon zest went in. Plastic wrap went on top. Off to the fridge to chill!

Now time to bake the cupcakes. As with all cupcakes, the general steps are the same. Cream + egg(s) + liquids + dry ingredients. Check out my Basic CupcakeHow-To

Always remember to use your ingredients at room temperature. That way, everything incorporates better together. And for the butter, you'll actually be able to cream it and not break your mixer. ;D

Sugar goes in. Cream cream cream. Lemon juice and zest. I just realized I changed the order here but it’s okay because the cupcakes in the end turned out fine. ;D

Eggs. Yes, one at a time now. 

Time to alternate mixing in the flour mixture and buttermilk. Looking good. If you make your own buttermilk substitute, don’t be afraid of the little chunks you’ll get, that’s fine as they’re just a part of the curdling process. 

Fill the liners ¾ full. I really want an ice cream scoop for this! That way, you get these nice, uniformly sized cupcakes! (note to self: that’ll be my next purchase). 

Here’s how the filling process looked for me. I used a piping tip to mark and make a hole in the centre of each cupcake. Then I nearly hollowed it out before piping it full with lemon curd. Yummy! 

And here are some more all ready for frosting!

Whipped cream frosting is super easy to make. You don’t really even need a recipe. Whip some cream; add sugar to sweeten it to your liking. A few drops of vanilla and you’re done! It can’t be simpler than that! Oh, and avoid whipping by hand before you will be dead tired by the end of it. 

Pipe the frosting, add some lemon zest/peel. And there you have it! Lemon curd cupcakes with whipped cream frosting! 

Me trying to get some sort of artsy-fartsy photo. Yeah, I don’t think that turned out too well. As long as it’s appetizing and makes you want to bake then my job is done! 

Here’s another photo. I think it looks a little better! Right?...right?! 

And finally, here’s the cross-section of one of the mini cupcakes. The original lemon curd recipe calls for one less egg yolk but without having 2 in there, you wouldn’t achieve this hue of yellow. It’s perfect! And don’t worry, it tastes great. 

Every component of the cupcake turned out really well. :D:D I’m not too sure when I’ll be making these again, but they’re staying in my recipe booklet from now on.

5 out of 5 NOMs