These are the best Lemon Curd Cupcakes — tender, moist, bursting with fresh lemon, and finished with a silky lemon cream cheese buttercream and homemade lemon curd.
What makes these Lemon Curd Cupcakes the best?
- Bright lemon flavor. Lemon is in the cake, the curd, and the frosting — perfect for citrus lovers.
- Moist texture. A combination of butter and oil plus the reverse creaming method delivers a tender, moist cupcake.
- Contrasting textures. Soft cake, silky frosting, and smooth lemon curd create an ideal balance.
- Cream cheese frosting. The cream cheese adds a gentle tang that complements the tart lemon.
Ingredients
- Salted butter. I prefer salted butter for baking; it enhances sweetness. If using unsalted, add a pinch of salt.
- Lemons. Fresh lemon juice and zest are used in the cupcakes, curd, and frosting.
- Eggs. Used in both the curd and the cupcakes.
- Flour. All-purpose flour is used; you can substitute a cup-for-cup gluten-free flour if needed.
- Poppy seeds. Optional, but they add a lovely texture and visual contrast.
- Cream cheese. Full-fat cream cheese makes the frosting smooth and rich.
- Sugars. Granulated sugar for the cake and curd; powdered sugar for the frosting.
How to make Lemon Curd Cupcakes
Make the lemon curd
Start with the lemon curd since it needs time to cool and chill. Combine sugar, lemon juice, lemon zest, whole eggs, and egg yolks in a medium saucepan. Stirring constantly, cook over medium heat for about 5 minutes until the mixture thickens and begins to bubble and coats the back of a wooden spoon. Remove from heat and stir in butter until melted and fully incorporated.
For a perfectly smooth curd, strain it through a fine-mesh sieve to remove zest and any stringy bits. Press plastic wrap against the surface to prevent a skin from forming, then chill in the fridge.
Make the lemon poppyseed cupcakes
Preheat the oven to 350°F and line two cupcake pans with 18 liners. Add sugar and lemon zest to the bowl of a stand mixer and rub the zest into the sugar to release the oils. This recipe uses the reverse creaming method: whisk together the dry ingredients (flour, cornstarch, baking powder, baking soda, and salt) and add them to the sugar.
Cube the butter and add it with the oil to the mixer. Using the paddle attachment on medium speed, beat until the mixture resembles wet sand. In a separate measuring cup, whisk the eggs, extra egg yolk, vanilla, water, vinegar, sour cream, and lemon extract. With the mixer on low, slowly add the wet ingredients until combined. Fold in poppy seeds and finish mixing by hand to ensure even distribution. It’s fine if tiny butter pieces remain.
Portion the batter into liners until they are half full and bake at 350°F for 15–16 minutes, or until a toothpick comes out with a few moist crumbs. Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Make the lemon cream cheese frosting
In a stand mixer (or with a hand mixer), beat cream cheese and butter with the paddle attachment on medium-high for about 10 minutes, scraping the bowl every few minutes. Add powdered sugar in two or three additions, mixing briefly on low after each addition, until incorporated. Stir in vanilla and lemon zest. Warm the lemon juice slightly (5–7 seconds in the microwave) so it’s just lukewarm, then add it one tablespoon at a time until the frosting reaches a soft but pipeable consistency.
For cupcakes, keep the frosting soft enough to pipe but firm enough to hold shape when using a tip.
Assemble the Lemon Curd Cupcakes
When cupcakes are completely cool, pipe the lemon cream cheese frosting using a large round tip. Start in the center and pipe a thin layer, then rotate while lifting the bag to form a border with a small well in the center. Spoon or pipe chilled lemon curd into the well and sprinkle a few poppy seeds on top. Serve immediately or keep chilled until serving.
Lemon Curd Cupcake FAQs
- Can I make these gluten-free? You can substitute a cup-for-cup gluten-free flour blend in place of the all-purpose flour, though results may vary depending on the brand.
- Can I make these ahead? Yes. The curd and frosting can be made up to a week in advance; cupcakes are best baked within a day or two. Assemble just before serving for the freshest texture.
- Can I omit poppy seeds? Yes — leave them out with no other changes.
- Can I skip the cream cheese? If you prefer a plain lemon buttercream, swap the cream cheese for an equal amount of butter.
Tools & equipment
- Stand mixer or hand mixer. A stand mixer makes the job easier, especially for the frosting.
- Piping bag and large round tip. For piping the frosting and creating a well for curd.
- Fine-mesh sieve. To strain the lemon curd for a silky finish.
- Cookie scoop or spoon. To portion batter evenly into cupcake liners.
- Cupcake pans and liners. Use quality pans and grease-resistant liners for best results.
Lemon Curd Cupcakes
No reviews
- Author: Elizabeth Buuck
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 18 Cupcakes
Description
Tender, moist lemon cupcakes finished with silky lemon cream cheese buttercream and homemade lemon curd.
Ingredients
Scale
For the Lemon Curd
- 200 g (1 C) granulated sugar
- 6 large egg yolks
- 2 large whole eggs
- 1/2 tsp salt
- 1 tsp fresh lemon zest
- 2/3 C fresh lemon juice
- 6 tbsp salted butter
For the Lemon Poppyseed Cupcakes
- 1 C (200 g) granulated sugar
- 2 tsp lemon zest
- 1 1/2 C (175 g) all-purpose flour
- 2 tbsp cornstarch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 6 tbsp (85 g) salted butter, cubed and room temperature
- 3 tbsp vegetable oil
- 1/4 C water
- 1 tsp vinegar
- 1/2 C (125 g) sour cream, room temperature
- 2 large eggs + 1 egg yolk, room temperature
- 1 tsp pure vanilla extract
- 1 tsp lemon extract (optional)
For the Lemon Cream Cheese Frosting
- 8 oz cream cheese, room temperature
- 1 C (226 g) salted butter, room temperature
- 5 C (600 g) powdered sugar
- 1 tsp pure vanilla extract
- 2 tsp lemon zest
- 2–3 tbsp fresh lemon juice
Instructions
For the Lemon Curd
- Add sugar, lemon juice, lemon zest, eggs, and egg yolks (reserve the butter) to a medium saucepan and whisk to combine.
- Cook over medium heat, stirring constantly.
- After 5–7 minutes the mixture should bubble and thicken enough to coat the back of a spoon.
- Remove from heat and stir in the butter until melted and fully combined.
- Strain the curd through a fine-mesh sieve and press plastic directly on the surface. Chill until ready to use.
For the Lemon Poppyseed Cupcakes
- Preheat oven to 350°F and line two pans with 18 liners.
- Rub lemon zest into the sugar in the mixer bowl to release oils.
- Add flour, cornstarch, baking powder, baking soda, and salt; whisk to combine.
- Add cubed butter and oil; beat until the mixture resembles wet sand, scraping the bowl as needed.
- Whisk water, vinegar, sour cream, eggs, egg yolk, vanilla, and lemon extract in a measuring cup.
- With the mixer on low, slowly add wet ingredients and mix until combined.
- Fold in poppy seeds and finish mixing by hand with a spatula.
- Fill liners half full and bake 15–16 minutes until a toothpick comes out with a few moist crumbs.
- Cool cupcakes completely on a wire rack.
For the Lemon Cream Cheese Frosting
- Cream cream cheese and butter on medium-high for about 10 minutes, scraping the bowl occasionally.
- Add powdered sugar in batches, mixing on low after each addition until smooth.
- Mix in lemon zest and vanilla.
- Warm lemon juice slightly and add one tablespoon at a time until the frosting is pipeable.
- Pipe frosting onto cooled cupcakes, leave a small well in the center, fill with chilled lemon curd, and top with poppy seeds.
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