Lemon Curd Easter Cupcakes

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These lemon curd filled cupcakes feature soft vanilla cupcakes, a citrusy lemon center, and creamy vanilla frosting. Perfect for easy Easter desserts, they’re cheerful spring treats ideal for parties, gifting, or festive baking at home.

Prep Time40

Cook Time20

Total Time1

Course: Dessert

Cuisine: American

Servings: cupcakes

Author: Rachel Rodda

Equipment

muffin tin
cupcake liners
double boiler or saucepan and large bowl
fine mesh strainer

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.

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