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Judy John

Lemon Filled Cupcakes

These Lemon Filled Cupcakes feature tender cake filled with bright lemon curd and topped with creamy frosting for a refreshing dessert everyone enjoys.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Party Food, Snack
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Cupcake Batter
  • 1.5 cups all-purpose flour
  • 0.75 cup granulated sugar
  • 1 tsp baking powder
  • 0.5 cup milk
  • 2 large eggs
  • 0.25 cup butter melted
Lemon Filling
  • 0.75 cup lemon curd prepared
Frosting
  • 1 cup heavy cream whipped
  • 0.25 cup powdered sugar
  • 1 tsp lemon zest

Equipment

  • Mixing Bowl
  • Cupcake Pan
  • Cupcake Liners
  • Electric Mixer
  • Cooling Rack
  • Piping Bag
  • Freezer
  • Scoop
  • Tray
  • Oven

Method
 

  1. Preheat the oven and line a cupcake pan with liners.
  2. Mix flour, sugar, and baking powder. Add milk, eggs, and butter until smooth.
  3. Fill liners two-thirds full and bake until lightly golden and springy.
  4. Cool cupcakes completely before adding the filling.
  5. Cut a small center from each cupcake and reserve the removed cake pieces.
  6. Pipe lemon curd into each cupcake until the cavity is full.
  7. Top with whipped frosting and garnish with lemon zest. The filling should stay silky while the cake remains fluffy.

Notes

For softer cupcakes, avoid overbaking. For slightly crisp edges, bake one minute longer. Freeze unfrosted cupcakes for up to two months and thaw before filling. Chill briefly before decorating for easier assembly handling. Customize flavors with lime curd, orange curd, berry preserves, or vanilla cream. Store covered in the refrigerator for up to four days.