If you’re looking for a bright, cheerful bake that truly captures the feeling of spring, these lemon curd Easter cupcakes are a great choice.
Soft vanilla cupcakes filled with homemade lemon curd and topped with fluffy vanilla frosting strike the perfect balance between sweet and tangy – making them an instant hit for Easter gatherings. These lemon curd filled cupcakes feel indulgent yet fresh, which is exactly what you want when planning memorable Easter desserts.
Whether you’re looking for easter baking ideas for Easter brunch with family, planning festive spring treats, or assembling thoughtful homemade Easter gift basket ideas, these cupcakes deliver delicious results with simple, from-scratch ingredients.
Light, citrusy, and irresistibly creamy, they’re the kind of dessert that disappears fast – so you might want to make a double batch.
If you love making Easter sweets, also try these no bake coconut birds nest cookies, or these cute easter bunny cupcakes.
Why You’ll Love This Lemon Curd Easter Cupcakes Recipe
- Made for Easter decorating: With options like shredded coconut, mini eggs, and lemon curd, these cupcakes are easy to dress up for Easter tables, gifting, or festive dessert boxes.
- Perfect sweet-tart balance: The buttercream frosting paired with a homemade lemon curd filling delivers a bright citrus pop that keeps these cupcakes from feeling overly sweet.
- Impressive yet approachable: Frosted and filled cupcakes create a bakery-style result, but the steps are straightforward enough for confident home bakers.
Mini Eggs Cupcakes Ingredients
To make these easter themed cupcakes with filling you’ll need the following key ingredients. The specific quantities and steps for the cupcakes are listed in the recipe card below.
- Sour cream: This gives the cupcakes an extra boost of moist richness. Plain yogurt is a good substitute if you don’t have sour cream on hand.
- Lemons: You will need 2-3 large, fresh lemons. Make sure you zest them before you juice them!
- Heavy cream: I like to use cream in the buttercream frosting for an extra creamy finish, but you can also use whole milk instead.
- Shredded coconut: A little bit of coconut sprinkled over the top gives these cupcakes a pretty look, but it is completely optional if you aren’t a fan of coconut.
- Mini eggs: Cadbury are my favorite brand of mini eggs – they have gorgeous pastel colors, a satisfying crunch, and a high quality chocolate filling.
How To Make Lemon Easter Cupcakes
Here’s a quick overview of how to make easter lemon curd cupcakes. For the full recipe details, including ingredients and measurements needed, scroll down to the printable recipe card below.
Make the cupcakes: Whisk the dry ingredients in a medium bowl and set aside. In a large bowl, use an electric mixer to cream the butter and sugar together, about 3-4 minutes.
Add the eggs one at a time, then stir in the vanilla extract. Next alternate adding the dry ingredients with the milk in three additions. Gently fold in the sour cream, stir till just combined. Don’t overmix.
Divide the batter between the 12 cupcake liners and bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Make the lemon curd: Use a double boiler, or a heatproof bowl set over a saucepan. Put 1-2 inches of water in the base of the saucepan, and bring to a boil. Reduce the heat to a simmer and place a heatproof bowl over the saucepan. Make sure the bottom of the bowl doesn’t touch the water.
In the bowl add the egg yolks, whole eggs, sugar, lemon juice, and zest. Whisk constantly over a medium-low heat for 8-10 minutes until the curd thickens and coats the back of a spoon.
Remove the bowl from the heat and add the butter. Whisk until melted. Strain the lemon curd through a fine mesh strainer and cover with plastic wrap to prevent a skin forming on the top.
Refrigerate until cooled completely.
Make the frosting: Place the softened butter in a large bowl and use an electric mixer to beat the butter until smooth and creamy. Reduce the speed to low and add the powdered sugar 1 cup at a time, mixing after each addition.
Add the cream and vanilla, then beat on high speed for 2-3 minutes until the frosting is light and fluffy. If the frosting is too thick, add a another tablespoon of cream.
Assemble the cupcakes: Cut a small hole from the center of each cupcake. Spoon or pipe the cooled lemon curd into the center.
Pipe the frosting on top of each cupcake, covering the lemon curd completely.
Decorate with mini eggs and shredded coconut (if using) and serve!
Recipe Tips For Success
Use room temperature ingredients: Softened butter, eggs, cream, and sour cream blend more smoothly, giving you lighter, more even-textured cupcakes.
Cook the lemon curd gently: Use medium-low heat and stir constantly so the curd thickens without scrambling the eggs.
Let cupcakes and curd cool: Warm cupcakes can cause the curd and frosting to soften or slide, so patience here pays off. Ensure both the cupcakes and curd are brought to room temperature before filling and frosting.
How To Store Frosted Lemon Curd Cupcakes
Filled and frosted cupcakes should be stored in an airtight container in the fridge for up to 3 days.
Unfrosted cupcakes can be frozen for up to 3 months. Thaw in the fridge overnight before decorating.
Leftover lemon curd should be stored in the fridge and used within 5 days. It’s delicious spread on toast, pancakes or waffles!
More Spring Recipes To Try
- These tiramisu cupcakes are a year round favorite.
- You’ll find plenty of Easter treats to make in this collection.
Loved this recipe? Leave a review, and join me on Facebook and Pinterest for more tasty coffee recipe ideas.
Lemon Curd Easter Cupcakes
Equipment
- muffin tin
- cupcake liners
- double boiler or saucepan and large bowl
Ingredients
FOR THE CUPCAKES
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon cooking salt
- ½ cup butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- ¼ cup sour cream or plain yogurt
FOR THE LEMON CURD
- 3 large egg yolks
- 2 large eggs whole
- ¾ cup granulated sugar
- 1 tablespoon lemon zest
- ½ cup lemon juice fresh, about 2-3 lemons
- 6 tablespoons butter cut into small pieces
FOR THE FROSTING
- 1 cup butter softened
- 2 cups powdered sugar
- 2 tablespoons heavy cream
- 1½ teaspoons vanilla extract
FOR DECORATING
- 36 mini eggs
- shredded coconut optional
Instructions
MAKE THE CUPCAKES
- Preheat your oven to 350℉ (180℃). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer (or large bowl) cream the butter and sugar together on medium speed until light and fluffy, about 3-4 minutes. Be sure to stop and scrape down the sides with a spatula at the half way point.
- Add the eggs, one at a time, making sure to fully incorporate each egg before adding the next. Stir in the vanilla extract.
- Alternate adding the dry ingredients and milk to the butter mixture. Fold in the sour cream (or yogurt) and mix until combined.
- Fill each cupcake liner about ¾ full. Bake for 18-22 minutes, or until they are golden on top and a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
MAKE THE LEMON CURD
- Prepare a double boiler or use fill a saucepan with a few inches of water and bring to a boil. Reduce the heat to a simmer. Place the top of the double boiler, or a heatproof bowl, over the saucepan, ensuring the bottom does not touch the water.
- Into the bowl whisk together the egg yolks, whole eggs, sugar, lemon juice and lemon zest.
- Whisk constantly over medium-low heat for 8-10 minutes, or until the curd thickens and coats the back of a spoon.
- Remove the curd from the heat and whisk in the butter until melted.
- Strain the curd through a fine-mesh sieve to remove any lumps. Cover with plastic wrap placed directly on the surface of the curd to prevent a skin forming. Refrigerate until chilled.
MAKE THE FROSTING
- In a large bowl, use a stand or hand mixer to beat the butter on medium speed until smooth and creamy.
- Reduce the speed to low and add the powdered sugar, 1 cup at a time, mixing well after each addition until combined.
- Add the cream and vanilla and beat on high for 2-3 minutes. If the frosting is too thick, add an extra tablespoon of cream.
DECORATE THE CUPCAKES
- Use a knife or a cupcake corer to make a small hole in the center top of each cupcake.
- Spoon or pipe the chilled lemon curd in the center of each cupcake.
- Pipe or spread the frosting on top of each cupcake, covering the lemon curd completely.
- Sprinkle with shredded coconut (optional) and add 3 mini eggs on top of each cupcake. Serve and enjoy!
Notes
- The cupcakes and lemon curd should be completely cooled before assembling.
- Short on time? Use store-bought lemon curd and/or cupcakes to make this a last minute easy easter dessert idea.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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