Lemon Stuffed Cupcakes

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Delicious lemon stuffed cupcakes with creamy frosting
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I love lemon in my baking. Lemon Stuffed Cupcakes are a bright and soft treat that I make when I want a fresh, small cake with a bold lemon heart. I keep this recipe easy so I can bake it any night and still feel proud.

Dad James always asks for a dozen when I bring these to a family meal. He calls them sunshine bites and eats two before anyone else starts.

Your Ingredients List

  • 1 1/2 Cups all-purpose flour
  • 1 1/2 Teaspoons baking powder
  • 1/2 Teaspoon salt
  • 1/2 Cup unsalted butter (at room temperature)
  • 2/3 Cup granulated sugar
  • 2 eggs (at room temperature)
  • 1 1/2 Teaspoons vanilla extract
  • 1/2 Cup milk (at room temperature)
  • 4 egg yolks (large)
  • 2/3 cup granulated sugar
  • 1 Tablespoon lemon zest (1 medium lemon)
  • 1/3 Cup lemon juice (fresh, 2 or 3 lemons)
  • 1/4 Teaspoon salt
  • 6 Tablespoons unsalted butter
  • 1/2 Cup unsalted butter (at room temperature)
  • 2 1/4 Cups powdered sugar
  • 2 Tablespoons lemon juice (fresh)

My Go-To Equipment

I keep my tools simple. I use a good muffin tin and paper liners so the cupcakes lift out clean. I use a hand mixer for the batter and a whisk for the curd. I always reach for a microplane for zest and a small sharp knife to core the cupcakes for filling. A spatula and a small saucepan help when I make the curd on the stove. A piping bag or a small offset spatula makes the frosting neat. Finally I use a wire rack to cool the cupcakes fast and evenly.

The Simple Steps to Follow

  • Preheat the oven to 350 degrees F and line a muffin tin with cupcake liners.
  • Cream the butter and sugar until light and soft.
  • Beat in the eggs one at a time and add vanilla.
  • Mix the flour, baking powder, and salt in a bowl.
  • Add the dry mix and milk to the butter mix, alternating until smooth.
  • Spoon the batter into liners and bake until a toothpick comes out clean.
  • Let the cupcakes cool on a rack while you make the curd.
  • Whisk egg yolks, sugar, lemon zest, lemon juice, and salt in a saucepan over low heat.
  • Stir until the mixture thickens and can coat the back of a spoon.
  • Remove from heat and whisk in butter until smooth, then chill the curd.
  • Beat butter and powdered sugar, then add lemon juice to make the frosting.
  • Core each cupcake and spoon in chilled lemon curd.
  • Pipe or spread the lemon frosting over each filled cupcake.
  • Chill briefly so the frosting sets, then serve.

Lemon Stuffed Cupcakes

Healthy Twists on a Classic

I keep the bright lemon taste but tweak things to feel lighter. I use low fat milk instead of whole milk and cut the frosting sugar a bit to let the curd shine. I also add a bit of Greek yogurt to the batter for moist crumb and a touch more protein. For a fast, lower sugar idea I swap half of the powdered sugar in the frosting for a sifted, low sugar blend and I thin the frosting with a little more lemon juice so I use less overall.

If you like lemon in many dishes, I have a savory lemon recipe I reach for on busy nights and I often think of how lemon lifts flavor in both sweet and savory forms like in baked cod with coconut lemon cream sauce. I find a small savory lemon dish makes the sweets feel even more special when I serve both.

Serving Suggestions From My Table

I love to serve these Lemon Stuffed Cupcakes with fresh berries. Blueberries and raspberries add color and a touch of tart that pairs well with the curd. A hot pot of tea or a cold glass of milk keeps the bite gentle and homey. For a brunch I plate them with small fruit tarts or simple scones so no one is too full of one thing.

When I want a lemon match that looks pretty on a platter I pair these with a fruit tart I make often. I find guests smile when they see both, and the tart has a similar lemon thread that ties the table together like my favorite blueberry lemon curd tart does. This makes my table feel planned and warm.

Getting It Just Right

I focus on a few small things when I bake these. First, use room temperature eggs and butter. I take them out of the fridge at least 30 minutes before I start. This helps the batter blend smooth. Second, do not over mix once you add the flour. I fold in just until you see no dry streaks. Over mixing makes the crumb tough.

For the curd, low heat is key. I stir it often and keep the heat low so the yolks do not scramble. When it thickens, take it off the heat and stir in the butter so it becomes silky. If the curd seems thin after chilling, I whisk it quickly and warm a little in a pan, then cool again. For frosting, sift the powdered sugar to avoid lumps and add lemon juice slowly until you reach the right spreadable texture.

How to Store Leftovers

I store these cupcakes in a single layer in a covered container in the fridge. The curd and frosting are perishable so cold storage keeps them fresh. They stay good for up to three days. Bring them to room temperature before you serve so the butter and curd soften and the flavor wakes up.

If you need to keep them longer, freeze the cooled cupcakes without frosting for up to one month. Thaw them in the fridge and then fill and frost when you are ready to eat. I do this when I want to prep ahead for a party.

Enjoy Every Moment

I bake these when I want to slow down and share. The bright lemon and soft cake make small moments feel special. I like to sit at the table and watch a drizzle of curd settle into the cupcake center. I hope you find the same small joy when you bake and share these.

A Few Common Questions

[FAQ Question 1 including the recipe name]

How long will Lemon Stuffed Cupcakes stay fresh in the fridge? I keep them in a covered container for up to three days. The curd and frosting need to stay cold to keep their best texture and flavor.

[FAQ Question 2 including the recipe name]

Can I make Lemon Stuffed Cupcakes ahead of time? Yes. You can bake the cupcakes and freeze them unfrosted for up to a month. Thaw in the fridge, then fill and frost the day you plan to serve them for best taste.

[FAQ Question 3 including the recipe name]

Can I swap ingredients in Lemon Stuffed Cupcakes to cut sugar? Yes. I often cut the frosting sugar a bit and add a touch of Greek yogurt to the batter to keep moisture. You can reduce the granulated sugar in the curd slightly, but taste as you go so the bright lemon still shines.

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lemon stuffed cupcakes 2026 02 17 165022 1 Lemon Stuffed Cupcakes

Lemon Stuffed Cupcakes

  • Author: sarah
  • Total Time: 35
  • Yield: 12 cupcakes 1x
  • Diet: Vegetarian
Print Recipe

Description

Bright and soft lemon cupcakes filled with lemon curd and topped with lemon frosting, perfect for a refreshing treat.

Ingredients

Scale
  • 1 1/2 Cups all-purpose flour
  • 1 1/2 Teaspoons baking powder
  • 1/2 Teaspoon salt
  • 1/2 Cup unsalted butter (at room temperature)
  • 2/3 Cup granulated sugar
  • 2 eggs (at room temperature)
  • 1 1/2 Teaspoons vanilla extract
  • 1/2 Cup milk (at room temperature)
  • 4 egg yolks (large)
  • 2/3 Cup granulated sugar
  • 1 Tablespoon lemon zest (1 medium lemon)
  • 1/3 Cup lemon juice (fresh, 2 or 3 lemons)
  • 1/4 Teaspoon salt
  • 6 Tablespoons unsalted butter
  • 2 1/4 Cups powdered sugar
  • 2 Tablespoons lemon juice (fresh)

Instructions

  1. Preheat the oven to 350°F and line a muffin tin with cupcake liners.
  2. Cream the butter and sugar until light and soft.
  3. Beat in the eggs one at a time and add vanilla.
  4. Mix the flour, baking powder, and salt in a bowl.
  5. Add the dry mix and milk to the butter mix, alternating until smooth.
  6. Spoon the batter into liners and bake until a toothpick comes out clean.
  7. Let the cupcakes cool on a rack while you make the curd.
  8. Whisk egg yolks, sugar, lemon zest, lemon juice, and salt in a saucepan over low heat.
  9. Stir until the mixture thickens and can coat the back of a spoon.
  10. Remove from heat and whisk in butter until smooth, then chill the curd.
  11. Beat butter and powdered sugar, then add lemon juice to make the frosting.
  12. Core each cupcake and spoon in chilled lemon curd.
  13. Pipe or spread the lemon frosting over each filled cupcake.
  14. Chill briefly so the frosting sets, then serve.

Notes

Use room temperature ingredients for better blending. Store leftovers in a covered container in the fridge for up to three days.

  • Prep Time: 15
  • Cook Time: 20
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 280
  • Sugar: 25g
  • Sodium: 200mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 50mg

Keywords: lemon cupcakes, dessert, baking, sweet treats, family recipe

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