Description
These Lemon Stuffed Cupcakes feature moist vanilla cake filled with silky lemon curd and topped with creamy vanilla buttercream. They’re bakery-worthy, citrusy, and perfect for celebrations.
Ingredients
For the Cupcakes:
- 1¾ cups all-purpose flour (or 1½ cups flour + ¼ cup cornstarch)
- 1 cup granulated sugar
- ⅓ cup unsalted butter, softened
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ⅔ cup whole milk (or buttermilk)
- 1 large egg
- 1 teaspoon vanilla extract
- Zest of 1 lemon
For the Lemon Filling:
- ½ cup fresh lemon juice
- ⅓ cup granulated sugar
- 3 large egg yolks
- 3 tablespoons unsalted butter
- 1 tablespoon cornstarch
- Pinch of salt
For the Buttercream:
- 1 cup unsalted butter, room temperature
- 3–4 cups powdered sugar
- ⅓ cup heavy cream
- 2 teaspoons vanilla extract
- Yellow food coloring (optional)
Instructions
1. Make Lemon Curd: Whisk lemon juice, sugar, yolks, cornstarch, salt. Cook over medium-low heat until thick. Stir in butter. Chill 1 hour.
2. Preheat oven to 350°F and line muffin tin with liners.
3. Cream butter and sugar until fluffy. Add egg, vanilla, lemon zest.
4. Mix dry ingredients in separate bowl. Alternate adding dry mix and milk to butter mixture.
5. Fill liners 2/3 full. Bake 18–20 mins until set. Cool completely.
6. Core cupcakes using a paring knife. Fill with lemon curd. Replace cake tops.
7. Make buttercream: Beat butter until fluffy. Gradually add powdered sugar, cream, vanilla, and color.
8. Frost cupcakes generously and garnish as desired.
Notes
- Make lemon curd up to 1 week in advance.
- Use a cupcake corer or paring knife for neat filling.
- Do not overfill the centers to prevent collapse.
- Store in fridge up to 4 days. Bring to room temperature before serving.
- Use almond flour for added texture and lemon extract for extra citrus punch.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 385
- Sugar: 58g
- Sodium: 195mg
- Fat: 14g
- Saturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 95mg
Keywords: lemon stuffed cupcakes, lemon curd cupcakes, filled cupcakes, citrus desserts