Lemon curd cupcakes made with soft lemon cupcakes, a generous lemon curd center, and a light creamy topping that keeps the focus on fresh citrus flavor
These lemon cupcakes with lemon curd filling are inspired by classic lemon desserts, with a balance of sweetness and tangy citrus that doesn’t feel heavy.
This is the lemon curd cupcake recipe I make when I want a real lemon filling inside, not just lemon-flavored frosting on top.
They’re perfect if you’re looking for cupcakes with lemon curd filling that taste fresh, light, and homemade.
Why you’ll love this recipe
- True lemon curd center for a fresh, tangy bite
- Soft, moist cupcakes that stay tender after baking
- Simple assembly with a bakery-style result at home
Ingredients You Need
- Butter: unsalted, softened or melted and cooled
- Sugar: granulated sugar for the cupcake batter and lemon curd, powdered sugar for the frosting
- Eggs: large eggs, at room temperature
- Vanilla & salt: pure vanilla extract and a pinch of fine salt
- Lemon: fresh lemon juice and zest
- Cake flour: for a soft and tender crumb
- Baking powder: to help the cupcakes rise evenly
- Buttermilk: adds moisture and keeps the cupcakes light
- Mascarpone: full-fat, for a smooth and creamy topping
- Heavy cream: cold, for a light and airy frosting
Tips before you start
- Use room-temperature ingredients - They blend better and give the cupcakes a softer, even crumb.
- Zest before juicing the lemons - The zest brings strong lemon flavor without extra acidity.
- Mix just until combined - Overmixing makes cupcakes dense instead of light.
- Cool completely before filling - This keeps the crumb intact and prevents melting.
- Chill the mascarpone frosting if soft - A short chill helps with clean, stable piping.
How to make lemon curd cupcakes
This recipe starts with my classic vanilla cupcake base, which I use for most birthday and celebration cupcakes.
Beat the softened butter, granulated sugar, and lemon zest until light and creamy.
Add the eggs one at a time with the vanilla, mixing until smooth and fully incorporated.
Whisk together the cake flour, baking powder, and salt in a separate bowl.
Mix the dry ingredients into the batter alternately with the buttermilk and lemon juice, stopping as soon as the batter is smooth.
Fill the cupcake liners about ¾ full.
Bake at 350°F (180°C) until the cupcakes are set and lightly golden.
Cool completely on a wire rack before filling or frosting.
For a smooth, tangy filling, I use my homemade lemon curd recipe, made with fresh lemon juice and real butter.
Cook the eggs, sugar, lemon juice, and zest over medium heat until thick, then stir in the butter until smooth.
Chill completely before filling the cupcakes.
For the topping, I use my light mascarpone frosting, smooth and not overly sweet.
Whip the cold mascarpone, heavy cream, and powdered sugar together until thick.
Pipe onto the cooled lemon curd cupcakes and chill briefly before serving.
Core the cooled cupcakes and fill the center with lemon curd.
Pipe the mascarpone frosting on top, garnish with lemon, then chill for 1 hour before serving.
Serving suggestions
Serve these lemon curd cupcakes slightly chilled or at room temperature so the lemon flavor stays bright and balanced.
They’re perfect for spring and summer desserts, birthdays, or a light afternoon treat.
Storage
- Store the cupcakes in an airtight container in the fridge for up to 3 days.
- Let them sit at room temperature for about 15 minutes before serving.
Recipe variations
- No frosting option: dust with powdered sugar for a lighter lemon cupcake.
- Lemon cream cheese frosting: swap mascarpone for cream cheese.
- Berry twist: add a spoon of raspberry or strawberry jam with the lemon curd.
- Mini cupcakes: reduce baking time and keep the same filling.
You can turn this recipe into a lemon curd cake.
Recipe Questions
Can I skip the mascarpone frosting?
Yes, the cupcakes are delicious with lemon curd alone or a simple glaze.
Can I use store-bought lemon curd?
Yes, homemade gives the best flavor, but good-quality store-bought works.
Do lemon curd cupcakes need refrigeration?
Yes, because of the lemon curd and mascarpone frosting.
Can I make them ahead of time?
Bake the cupcakes and prepare the lemon curd the day before, then assemble the next day for best texture.
More Cupcakes Recipes
I hope you’ll love this recipe! If you try this recipe, feel free to leave a comment. It always helps. Happy baking!
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Lemon Curd Cupcakes
- Total Time: 1 hour 8 minutes
- Yield: 12 cupcakes
Description
Soft lemon cupcakes filled with tangy lemon curd and topped with a light mascarpone frosting. A fresh, balanced lemon dessert that feels bakery-style but stays simple to make at home.
Ingredients
Lemon Cupcakes
- 100 g (½ cup) unsalted butter – softened
- 150 g (¾ cup) granulated sugar
- Zest of 1 lemon – fresh
- 2 large eggs (about 100 g) – room temperature
- 1½ tsp vanilla extract – pure
- 120 ml (½ cup) buttermilk – room temperature
- 15 ml (1 tbsp) fresh lemon juice
- 150 g (1¼ cups) cake flour – sifted
- 1½ tsp baking powder (about 6 g)
- 1 pinch fine salt
Lemon Curd (filling)
- 75 g (⅓ cup) granulated sugar
- Juice of 2 lemons – fresh
- 2 large eggs – room temperature
- 60 g (¼ cup) unsalted butter – cold
Mascarpone Frosting
- 250 g (9 oz) mascarpone cheese – full-fat, cold
- 250 ml (1 cup) heavy cream – full-fat, cold
- 60 g (½ cup) powdered sugar – sifted
- 1 tsp vanilla extract
Instructions
Lemon Cupcakes
- Preheat the oven to 350°F / 180°C and line a cupcake tin with paper liners.
- In a bowl, sift together the flour, baking powder, and salt.
- In another bowl, or in the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, sugar, and lemon zest for 2–3 minutes until light and creamy.
- Add the eggs and vanilla extract, then beat again until fully incorporated.
- Mix the buttermilk and lemon juice together.
- Add the dry ingredients and the liquid mixture alternately, in 2–3 additions, mixing gently between each addition just until smooth. Do not overmix.
- Fill the cupcake liners about ¾ full.
- Bake for 18–20 minutes, until lightly golden and a toothpick inserted in the center comes out clean.
- Let the cupcakes cool briefly in the pan, then transfer to a wire rack to cool completely.
Lemon Curd
- In a bowl, whisk together the sugar and eggs until smooth. Add the lemon juice and mix again.
- Transfer to a saucepan over medium heat and whisk constantly until thickened. Remove from heat, add the butter, and mix until smooth. Chill completely before using.
- Core the cooled cupcakes and fill the center with lemon curd.
Mascarpone Frosting
- Place the mascarpone, cold heavy cream, powdered sugar and vanilla extract in a mixing bowl or stand mixer fitted with the whisk attachment.
- Beat on medium speed for about 2–3 minutes, until thick and firm.
- Transfer to a piping bag fitted with a decorating tip and pipe swirls on the cooled cupcakes. Decorate with lemon zest or a lemon slice.
Notes
Storage: Store the cupcakes in an airtight container in the refrigerator for up to 3 days.
Tips:
- Use room-temperature eggs for a smooth cupcake batter.
- Do not overmix once the flour is added to keep the crumb light.
- Cool the cupcakes completely before filling or frosting.
- Use cold mascarpone and cream for a stable frosting.
- Chill the cupcakes briefly after frosting for cleaner swirls.
- Prep Time: 50 minutes
- Cook Time: 18 minutes
- Category: cupcakes, cakes
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 348
- Sugar: 22 g
- Sodium: 240.9 mg
- Fat: 22.2 g
- Carbohydrates: 33.9 g
- Protein: 5.1 g
- Cholesterol: 118.6 mg
Find it online: https://sweetlycakes.com/en/lemon-curd-cupcakes/
rianou
Beautiful cupcakes!
Fadela
Thanks 😉
LESCURE
Hello Fadela,
First of all, I want to tell you that I love your recipes! I was able to make wonderful cakes for my dad's birthday!
I am contacting you to ask if the frosting used for this recipe can be used to cover a layer cake?
Thank you in advance for your response,
LESCURE
Fadela
Hello, sorry for the late response, thank you very much for your message and for trying out my recipes!! Regarding the frosting, I actually have a covering mascarpone frosting recipe that is perfect for covering cakes.
Feel free to ask your questions directly from the recipe page and share your feedback if you've tried it.