Triple Lemon Cupcakes: Tender lemon cupcakes filled with tangy homemade lemon curd and topped with a sweet, creamy lemon buttercream. A lemon lover's dream!
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5 from 1 vote

Triple Lemon Cupcakes

Tender lemon cupcakes filled with tangy homemade lemon curd and topped with a sweet, creamy lemon buttercream. A lemon lover's dream!
Prep Time15 mins
Cook Time18 mins
Total Time33 mins
Servings: 12 cupcakes

Ingredients

LEMON CUPCAKES

  • 1 and 1/2 cups all-purpose flour measured properly
  • 2 and 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter softened to room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature*
  • 2 teaspoons vanilla extract
  • Zest and juice of 2 lemons
  • 1/2 cup milk any
  • 1/4 cup homemade lemon curd

LEMON BUTTERCREAM

  • ½ cup (1 stick) unsalted butter softened to room temperature
  • 2 cups powdered sugar
  • 1/4 teaspoon vanilla extract
  • 1/4 cup milk or cream
  • 2 Tablespoons homemade lemon curd

Instructions

LEMON CUPCAKES

  • Preheat the oven to 350ºF. Line a 12 count cupcake pan with cupcake liners.
  • In a medium size bowl, toss together the flour, baking powder, and salt. Set aside.
  • In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy (about 3 minutes). Add each egg, one at a time, beating on medium-high speed until fully incorporated, scraping down the sides as necessary. Add the vanilla extract and lemon zest and beat again until combined.
  • Stir the lemon juice into the milk. Scrape down the sides of the mixer bowl and turn the mixer speed to low. Add the flour in 2 additions, alternating with the milk/lemon juice. Remove bowl from mixer and stir with a spatula until everything is completely combined.
  • Spoon batter evenly into prepared cupcake liners (I prefer to use an ice cream scoop with a trigger) and bake 16-18 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Remove from oven and allow to cool completely before filling.

LEMON BUTTERCREAM

  • In a medium size bowl with a handheld mixer, or a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.
  • With the mixer on low, add in the powdered sugar, vanilla, milk or cream, and lemon curd. Increase mixer speed to medium and beat until completely smooth, about 3 minutes. If frosting is too stiff, add more milk. If it is too thin, add more powdered sugar. Add more lemon curd if desired.

FILL & ASSEMBLE CUPCAKES

  • Using a sharp knife, cut a circle into the center top of each cupcake. I aim for about the diameter of a nickel and a depth of about 1/2". Spoon approximately 1 teaspoon of lemon curd into the hole and replace the piece of cupcake you removed. Push down gently. If some lemon curd spills out, that's ok.
  • Frost the cupcakes using a large zip top bag with the corner snipped off or a pastry bag fitted with a Wilton #12 piping tip. Store cupcakes in the refrigerator up to 5 days. If you need to travel with and serve them, it's ok if they are at room temperature for awhile. Just be sure to refrigerate them to store them.

Notes

*Room temperature eggs incorporate into batter much more easily than cold eggs. Allow to sit at room temperature for 45 minutes. If you don't have time, place eggs in a bowl of warm water for 10 minutes or until ready to use.