Lemon Curd Cupcakes

This recipe isn’t a new one for me. I’ve made it as my sister’s birthday cake here and here. This time, though, there needed to be a cupcake version. One of my favorite co-workers recently celebrated a birthday and I needed a more portable version to take out.  She, like my sister, is also a serious lemon lover and I knew these would be perfect for her. Indeed, she loved them.

I’ve discovered the key to a tasty lemon dessert is, not at all surprisingly, the use of fresh lemon juice and lemon zest. There is no substitute. Bottled lemon juice just doesn’t deliver the same bold punch.

If you’re looking to turn your favorite cake batter into cupcakes, it usually works. You just need to adjust the baking time to 20-22 minutes, or until a toothpick in the center of the cupcake comes out clean.


And to pack an even bigger lemon explosion, I filled the cupcakes with homemade lemon curd


Cut out a cone in the top of the cupcakes with a paring knife


Place a spoonful of lemon curd in the hollowed out portion of the cupcake


Top with the reserved cone-shaped piece of cake and frost as desired



5 Comments Add yours

  1. Eva says:

    looks so good.

  2. Vespa Woolf says:

    I agree–fresh lemon juice and zest are so important for flavor. These are beautiful little cupcakes and I love the lemon curd. Thanks!

    1. Lolly says:

      Thank you, Vespa.

  3. vinicooksveg says:

    They look so cute and yummy! Can I have one?

    1. Lolly says:

      Thanks- Of course!

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