Lemon Curd Vanilla Cupcakes

Fluffy vanilla cupcakes filled with lemon curd to add just a hint of tart contrast then topped with a smooth whipped vanilla buttercream. These are the perfect balance of sweet and light for a summer celebration.

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The story

I’m so tired this week. Like, really real tired. It’s a million degrees and school started and I’m actually following through on my plan to wake up early and exercise. Altogether, I’m beat by lunchtime.

By the way, if you think teachers are lazy, just know that I’m more tired after three days of teaching online than I usually am after three days of teaching in person. We’re working hard to make this work—academically, socially, emotionally. And it’s draining.

Add to that, since this morning the air has filled with smoke from a fire north of here that’s forced my parents to evacuate. And it’s my dad’s birthday tomorrow.

So, yeah, I’m spent in more ways than one. Which is why I’m sharing cupcakes I made months ago. Ain’t nobody got time to bake in this weather…or with this much going on. But these cupcakes are one of my favorites! They’re really easy to make and have just a hint of lemon. And you know I like lemon. I even included them in our cupcake donation to our local PD back at the beginning of COVID. They were a hit.

How to make lemon curd vanilla cupcakes

I highly recommend making lemon curd from scratch. It keeps for a while and has less sugar than the store bought stuff, plus no artificial preservatives. So if you’re using it, start with that, since the curd needs to cool for at least an hour.

Next, make the cupcakes. You only need two bowls, but you could use a stand mixer if you want. Whisk the dry ingredients (except for the sugar) in one bowl. Whisk the wet (plus the sugar) in another bowl for about a minute. Then combine, mixing just until combined.

Pour into cupcake liners and bake until a toothpick inserted in a middle cupcake comes out clean—don’t let them get brown. I like to take this time to clean up a little to save my sanity. But I’ve been known to also take 15 blissful minutes sitting in the quiet, pretending I’m too busy to help anyone. #noshame

While the cupcakes cool, make the vanilla buttercream. You don’t have to do the 3-5 minute whip at the end, but I love the fluffiness it adds. Put into a piping bag with a 1M piping tip (if you want the fancy pants look I used here). I highly recommend reusable piping bags—gotta watch that carbon footprint! Plus, they’re easier to work with, imo.

Once the cupcakes are cool, cut a hole about 1/2” square (or a little deeper) in the center of each cupcake. You can use a knife, a grapefruit spoon, or a cupcake corer if you have one. Fill the hole with lemon curd. You can replace the piece of cupcake you removed, but I like to fill the middle entirely with curd, leaving no room for the cake “cap”.

Frost and enjoy! Store cupcakes in an airtight container. They can be left at room temperature for about a day. If you plan to keep them around longer, they need to go into the fridge because of the lemon curd (unless you use store bought). However, the cake might dry out, so beware.

Tips for this recipe

Piping the frosting is best

Piping rosettes or swirls with the 1M or another fun tip that you like works well. Or, simply cut the tip off the end of your piping bag (or even a ziploc) and make a simple swirl. This makes it easy to create a dam around the lemon curd, preventing it from spilling out. You can also frost with a knife, but you have to work from the outside in to avoid squishing the lemon curd out the sides.

Don’t make too far in advance

Cupcakes dry out more quickly than cake because the frosting doesn’t seal them like with cake. Even if you frost them all the way to the edge, air can seep in through the paper liners. So, it’s best to make these no more than 48 hours before eating. That way, you can have leftovers for a day or two, too. :)

Fill and frost the day you plan to eat them

Because lemon curd isn’t always shelf stable (some is), it’s safest to fill them the day you’ll eat them.

Don’t over bake the cupcakes

These vanilla cupcakes are so yummy and moist. But over baking will cause them to dry out. Yummy and dry isn’t nearly as good as yummy and moist. Trust me.

You might also like:

• Lemon Curd Tart

• White Chocolate Raspberry Cupcakes

• Sprinkle Confetti Cake

• Small Batch Fluffy Vanilla Cupcakes

• Raspberry Lemon Tart

Lemon Curd Vanilla Cupcakes

• prep time: 30-35 minutes
• cook time: 10 minutes
• bake time: 15-18 minutes
• total time: about 1 hour (including the lemon curd)

Servings: 24 cupcakes

Ingredients:

• half a batch of homemade lemon curd (or one small jar)
• one batch vanilla buttercream (use 1.5 batches if doing a thick, tall frosting)
• 2 eggs,room temperature
• 6 ounces plain, whole milk Greek yogurt, room temperature (regular yogurt or sour cream would work, too)
• 1 tablespoon pure vanilla extract
• 1 cup buttermilk, room temperature
• ⅔ cup oil (avocado or grapeseed)
• 1 ¼ to 1 ½ cups sugar, to taste
• 2 ¼ cups all purpose flour, sifted
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon fine ground salt

Instructions:

1. Make the lemon curd and let it chill.
2. Preheat your oven to 325. Line 2 regular cupcake pans with cupcake liners (or spray with baking spray or even grease with butter and lightly sprinkle with flour—use what you have!)
3. Whisk flour, baking soda, baking powder, and salt in a small bowl. Set aside.
4. In a separate medium mixing bowl, whisk the wet ingredients (eggs, yogurt, vanilla, buttermilk, and oil) until well-blended and no chunks of yogurt remain and oil is emulsified (meaning no oil bubbles form when you stop whisking), about 1 minute. Add sugar and whisk for about 30 seconds to partially dissolve the sugar. Add dry ingredients to the wet, stirring gently with a spatula (or the whisk—cause dishes are annoying when you’re home all day) until just combined and only small lumps remain. Think muffin mix lumps, not chunky.
5. Pour evenly into your cupcake liners, about ¾ full. Bake for 15-18 minutes, or until a toothpick inserted in the middle comes out clean or with a few moist crumbs. Be careful to check frequently toward the end so as not to overbake. Remove from oven and let cool in pan for 5 minutes then transfer to a cooling rack until completely cooled.
6. Using a knife, grapefruit spoon, or cupcake corer, cut a hole roughly ¾ inch wide/deep in each cupcake. Fill with lemon curd. You can replace the removed cake (or a portion of it), but it’s not necessary. Pipe the frosting, starting from the edges to help create a dam for the curd.

Enjoy! Store in an airtight container until ready to eat. If using homemade lemon curd, these can stay on the counter for the day. If using store bought lemon curd, they can stay on the counter for 2-3 days. See notes about making these ahead of time, as refrigeration isn’t recommended.