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Lemon Cupcakes Filled with Lemon Curd Topped with Vanilla Buttercream

Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: Cupcakes
Servings: 12 cupcakes
Author: MaryAnn Dwyer


  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 1/2 cup one stick unsalted butter
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • 1 tsp. vanilla extract
  • 2 Tbsp. freshly squeezed lemon juice
  • 1 Tbsp. freshly grated lemon zest
  • 1./2 cup whole milk
  • 1/2 cup lemon curd I use Dickinson's
  • Vanilla Buttercream:
  • 1 cup 2 sticks unsalted butter, room temperature
  • 4 cups confectioner's sugar sifted
  • 1 tsp. vanilla extract
  • 2 Tbsp. whole milk


  • Preheat oven to 350 degrees. Line a 12 count muffin tin with paper liners and set aside.
  • In a medium bowl, whisk together flour, baking powder and salt.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar on medium high speed until light and fluffy, about 2-3 minutes.
  • Add eggs, one at a time until well blended. Add vanilla and beat an additional 1 minute.
  • With a spatula add the flour mixture until just combined, then add the juice, zest and milk being careful not to overmix.
  • Spoon batter into liners about 3/4 full. Bake for 18-20 minutes or until a toothpick inserted in the middle of the cupcakes comes out clean. Remove from oven and let cool on wire rack.
  • When cupcakes are cooled, fill with lemon curd. To fill the cupcakes with the curd, use a cupcake corer or pairing knife to remove the center of each of the cupcakes, making a well about one-inch deep. Spoon a small amount of lemon curd into each well, then top with frosting.
  • While cupcakes are cooling make frosting.
  • In the bowl of a stand mixer combine butter and sugar. Beat on low speed until blended, about one minute. Add the vanilla and milk and increase speed to medium and continue to beat for 4 minutes until smooth and creamy.
  • Add more milk, if necessary, until you reach a good spreading consistency.
  • Frost cupcakes when cooled.