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Lemon Cupcakes Feature
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Lemon Cupcakes

Topped with lemon buttercream frosting and filled with homemade lemon curd, these Lemon Cupcakes are the ultimate spring dessert. Full of that bright, slightly tart citrus flavor, these spring cupcakes are perfect for Easter and other spring occasions.
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: lemon curd cupcakes, lemon desserts, spring cupcakes
Servings: 12 cupcakes
Calories: 476kcal
Author: Jill


For the Cupcakes

  • 2/3 cup butter (at room temperature)
  • 2/3 cup sugar
  • 2 large eggs (at room temperature)
  • 4 tablespoons milk
  • 1 large lemon (zest and juice)
  • 1 1/3 cups all-purpose flour
  • 2 1/4 teaspoons baking powder

For the Filling

For the Frosting

  • 1 cup butter (at room temperature)
  • 3 cups powdered sugar
  • 1 large lemon, juice of

For Decoration (Optional)

  • extra lemon zest and lemon slices


Make the Cupcakes

  • Preheat the oven to 350F and line a cupcake pan with 12 cupcakes cases.
  • In a large mixing bowl, mix the butter and sugar until smooth and creamy.
  • Add the eggs, milk, vanilla extract, lemon juice and zest. Beat well to combine.
  • Sift in the flour and baking powder and fold everything together until just combined.
  • Transfer the mixture to your cupcake cakes. Each case should be approx. 2/3 full.
  • Bake for 20-25 minutes or until a skewer inserted into the center of a cupcake comes out clean.
  • Leave the cupcakes in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Make the Frosting

  • Add the butter to a large mixing bowl and beat with an electric hand whisk until smooth.
  • Gradually sift in the powdered sugar a little at a time, whisking to combine after each addition.
  • Once all of the powdered sugar has been incorporated, add the lemon juice and whisk again.

Assemble the Cupcakes:

  • Using a small knife or the wide end of a piping nozzle, cut holes into the center of each fully cooled cupcake. The hole should go about ¾ of the way through the cake.
  • Use a small spoon to fill the holes to the top with lemon curd.
  • Pipe swirls of the lemon frosting on top of each cupcake using a piping bag and nozzle of your choice. I used a Wilton 1M nozzle.
  • Finish by adding a small lemon slice and some extra lemon zest on top of each cupcake (optional).


Calories: 476kcal | Carbohydrates: 59g | Protein: 3g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 338mg | Potassium: 134mg | Fiber: 1g | Sugar: 47g | Vitamin A: 1140IU | Vitamin C: 5mg | Calcium: 54mg | Iron: 1mg