Lemon Cupcakes with Lemon Curd & Cream Cheese Frosting bring a burst of sunshine to any gathering. I remember the first time I baked these delightful treats. It was a cloudy Saturday afternoon. My friends and I were craving something sweet, zingy, and refreshing, and these cupcakes turned out to be the perfect remedy for our gloomy day. With their soft, fluffy texture and bright lemon flavor, they quickly became my favorite recipe to share at family gatherings, baby showers, and birthday parties. I promise, whether you’re an experienced baker or trying out your first recipe, these cupcakes are bound to succeed and impress!
Why make this recipe?
You should try making these Lemon Cupcakes because they offer an incredible balance of flavors. The tartness of the lemons mixed with the sweetness of the frosting creates a taste you won’t forget. Plus, they are quick and simple to make, which means you don’t need to spend your whole day in the kitchen. If you’re on a budget, this recipe is perfect as it uses common ingredients you probably already have in your pantry. Kids will adore these cupcakes, especially with the creamy frosting on top. And if you’re a beginner, fear not! I’ll walk you through each step, ensuring your first baking experience is a triumph.
How to make Lemon Cupcakes with Lemon Curd & Cream Cheese Frosting
Making these cupcakes is a breeze! The entire process takes about 30-40 minutes, plus some cooling time, but you’ll find it easy to follow along. You won’t need any fancy equipment, just standard kitchen tools like mixing bowls, a whisk, and a muffin tin. As you gather the ingredients and follow the steps, I believe you’ll delight in the process and savor the tempting aroma as they bake.
Ingredients :
- 125g soft butter
- 150g sugar
- 2 eggs
- 200g flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 120ml buttermilk
- 1 teaspoon vanilla extract
- Juice and zest of 2 lemons
- 3 eggs
- 150g sugar
- Juice and zest of 2 lemons
- 60g butter
- 200g cream cheese (room temperature)
- 80g soft butter
- 200g powdered sugar
- 1 teaspoon vanilla extract
- A pinch of salt
Step-by-step directions :
Preparing the Cupcakes:
Preheat your oven to 180°C (350°F) and line a muffin tin with cupcake liners.
In a large mixing bowl, cream together the 125g of soft butter and 150g of sugar until the mixture appears light and fluffy. This step is key for creating a light cupcake, so take your time here!
Add in the 2 eggs, one at a time, mixing well after each addition. Ensure everything is combined nicely.
In a separate bowl, whisk together the 200g of flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. This helps distribute the leavening agents evenly, ensuring fluffy cupcakes.
Gradually add the dry ingredients to the wet mix, alternating with the 120ml of buttermilk, starting with the dry ingredients. Mix until just combined.
Mix in 1 teaspoon of vanilla extract, the juiced and zested 2 lemons. Stir until you achieve a uniform batter.
Spoon the batter into the lined muffin tin, filling each cup about two-thirds full.
Bake for about 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Making the Lemon Curd:
While your cupcakes cool, prepare the lemon curd. In a medium saucepan over medium heat, combine 3 eggs and 150g of sugar. Whisk until well combined.
Stir in the juice and zest from 2 lemons and cook, stirring constantly until thickened (about 10 minutes).
Remove from heat and mix in 60g of butter until melted and the curd is smooth. Allow it to cool before using.
Frosting Preparation:
Once the cupcakes are cool, you can prepare the frosting. In a mixing bowl, beat together 200g of cream cheese and 80g of soft butter until it’s creamy.
Slowly add 200g of powdered sugar, 1 teaspoon of vanilla extract, and a pinch of salt. Mix until it reaches your desired consistency.
Pipe or spread the cream cheese frosting generously on top of each cupcake.
Finally, drizzle a bit of the cooled lemon curd over each frosted cupcake for that extra zesty finish.
How to serve Lemon Cupcakes with Lemon Curd & Cream Cheese Frosting?
These cupcakes shine at any gathering! Serve them on a beautifully arranged platter, or for a bit of fun, include a small bowl of extra lemon curd on the side for drizzling or dipping. Pair them with a refreshing lemonade or iced tea to enhance that citrusy experience. They also make a lovely dessert after a summer barbecue or can brighten up a tea party.
How to store Lemon Cupcakes with Lemon Curd & Cream Cheese Frosting?
If you have leftovers (which I doubt), store them in an airtight container in the fridge for up to 3-4 days. They maintain their freshness well! If you want to freeze them, simply place the unfrosted cupcakes in a freezer-safe container. They’ll stay delicious for up to 2 months. To enjoy them again, just let them thaw in the fridge overnight before frosting them.
Tips for perfect Lemon Cupcakes with Lemon Curd & Cream Cheese Frosting
- Ensure your butter is soft enough for easy creaming. If needed, set it out at room temperature for about an hour before starting.
- Don’t overmix the batter. When you combine the wet and dry ingredients, mixing just until combined keeps your cupcakes fluffy!
- Cool your cupcakes completely before frosting. This prevents the frosting from melting and losing its shape.
- Taste your lemon curd and adjust sweetness if necessary. You might want it a bit more tangy or a bit sweeter depending on your preference.
- Use fresh lemons for juice and zest instead of bottled. Fresh citrus delivers a more vibrant flavor.
Variations
Feel free to get creative with this recipe! Here are a few ideas to switch it up:
- Add blueberries: Fold some fresh blueberries into the batter for a delightful fruit twist.
- Customize the frosting: Try adding a bit of coconut extract for a tropical flavor, or mix in crushed strawberries.
- Make it a lemon poppy seed cupcake: Add 2 tablespoons of poppy seeds to the batter for added texture and flavor.
FAQs about Lemon Cupcakes with Lemon Curd & Cream Cheese Frosting
Can I substitute the buttermilk?
Yes! If you don’t have buttermilk on hand, you can easily make a substitute by mixing 120ml of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes until it thickens slightly.
Why did my batter curdle?
This usually happens when cold ingredients come into contact with warm ones. Make sure your butter is at room temperature and that your eggs aren’t cold before you start mixing.
Will it work if I reduce the sugar?
You can reduce the sugar slightly for a less sweet cupcake, but be cautious. Sugar helps with the texture and moisture of the cupcake, so cutting it too much can lead to a drier product.
Now you are all set to create these scrumptious Lemon Cupcakes with Lemon Curd & Cream Cheese Frosting. I can’t wait for you to taste them and watch your loved ones delight in their zesty goodness! Happy baking!
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Lemon Cupcakes with Lemon Curd & Cream Cheese Frosting
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
These Lemon Cupcakes bring a burst of sunshine to any gathering with their soft, fluffy texture and bright lemon flavor, topped with creamy frosting and zesty lemon curd.
Ingredients
- 125g soft butter
- 150g sugar
- 2 eggs
- 200g flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 120ml buttermilk
- 1 teaspoon vanilla extract
- Juice and zest of 2 lemons
- 3 eggs (for lemon curd)
- 150g sugar (for lemon curd)
- Juice and zest of 2 lemons (for lemon curd)
- 60g butter (for lemon curd)
- 200g cream cheese (room temperature)
- 80g soft butter (for frosting)
- 200g powdered sugar (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- A pinch of salt (for frosting)
Instructions
- Preheat your oven to 180°C (350°F) and line a muffin tin with cupcake liners.
- Cream together the 125g of soft butter and 150g of sugar until the mixture is light and fluffy.
- Add in the 2 eggs, one at a time, mixing well after each addition.
- Whisk together the 200g of flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt in a separate bowl.
- Gradually add the dry ingredients to the wet mix, alternating with the 120ml of buttermilk, starting with the dry ingredients.
- Mix in 1 teaspoon of vanilla extract, and the juiced and zested 2 lemons until you have a uniform batter.
- Spoon the batter into the lined muffin tin, filling each cup about two-thirds full.
- Bake for about 18-20 minutes, or until a toothpick inserted in the center comes out clean. Cool in the tin for a few minutes before transferring to a wire rack to cool completely.
- Prepare the lemon curd by whisking together 3 eggs and 150g of sugar in a saucepan over medium heat.
- Stir in the juice and zest from 2 lemons, cooking until thickened (about 10 minutes).
- Remove from heat and mix in 60g of butter until melted and smooth. Allow to cool.
- Beat together 200g of cream cheese and 80g of soft butter until creamy, then slowly add 200g of powdered sugar, 1 teaspoon of vanilla extract, and a pinch of salt until reaching desired consistency.
- Pipe or spread the cream cheese frosting on top of each cupcake.
- Drizzle cooled lemon curd over each frosted cupcake.
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days. Unfrosted cupcakes can be frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: lemon, cupcakes, dessert, frosting, lemon curd, cream cheese