Lemon-Filled Cupcakes Recipe: Tangy Delights Await!

Lemon-Filled Cupcakes Recipe Tangy Delights Await!
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Lemon-Filled Cupcakes Recipe
Fluffy lemon cupcakes with lemon zest, filled with lemon curd and topped with a zesty lemon buttercream. Lemon cupcake heaven!

Hey there, everyone! It’s Anne Carter here, ready to dive into another delicious recipe on Beyond The Bayou Blog. Today, we’re baking up a storm with our Lemon-Filled Cupcakes.

These delightful treats promise a symphony of tangy sweetness in every bite. Imagine tender cupcakes infused with the sunny essence of fresh lemon zest, filled with luscious lemon curd, and topped with a creamy, dreamy buttercream frosting. Perfect for brightening up any occasion or simply satisfying your cravings for something zesty and sweet.

Whether you’re a seasoned baker or a novice in the kitchen, this recipe will guide you effortlessly through the steps to create irresistible lemon-filled cupcakes that are sure to dazzle your taste buds.

Overview: How To Make Lemon-Filled Cupcakes?

Overview How To Make Lemon-Filled Cupcakes

Indulge in the tangy sweetness of Lemon Cupcakes with Lemon Curd Filling! These delightful treats are a burst of lemony goodness from top to bottom. Imagine sinking your teeth into a fluffy cupcake with a zesty lemon zest, filled with luscious lemon curd, and crowned with a creamy lemon buttercream frosting. It’s like a lemon party in your mouth!

To get started, preheat your oven and line your cupcake tin with cupcake cases. Then, whip up the cupcake batter by creaming together baking spread and caster sugar until smooth and fluffy. Add eggs, self-raising flour, and lemon zest, mixing until everything is well combined. Divide the batter into cupcake cases and bake until they’re beautifully golden and a skewer inserted in the center comes out clean.

Once your cupcakes are cooled, it’s time to make them even more irresistible. Use a cupcake corer or a knife to create a pocket in the center of each cupcake, then fill it with tangy lemon curd. Don’t be shy with the filling – the more, the merrier!

Next up, is the buttercream frosting. Beat softened butter until creamy, then gradually add icing sugar, lemon extract, and a splash of milk until you achieve a smooth, velvety consistency. Pipe or spread this dreamy buttercream onto your cupcakes, adding a dollop of sunshine to each one.

For a final touch of whimsy, decorate your lemony creations with lemon jelly slices, yellow hundred and thousands, or any sprinkles that spark joy. Once decorated, store them in an airtight container and savor the citrusy goodness for up to three delightful days. Enjoy the burst of lemony bliss with every bite!

Try More Cupcakes Recipes!

Lemon-Filled Cupcakes Recipe Tangy Delights Await!

Lemon-Filled Cupcakes Recipe

Fluffy lemon cupcakes with lemon zest, filled with lemon curd and topped with a zesty lemon buttercream. Lemon cupcake heaven!
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Course: Dessert
Cuisine: British
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Calories: 541kcal
Author: Anne Carter
Servings: 12


  • Mixing Bowls
  • Measuring Cups
  • Whisk
  • Cupcake pan
  • Piping Bag


For the sponge

  • 175 g Baking spread unsalted softened
  • 175 g Caster sugar
  • 3 Eggs large
  • 2 Lemons zested
  • 175 g Self raising flour
  • For the filling
  • 200 g Lemon curd good quality shop bought or homemade

For the buttercream

  • 200 g Butter unsalted softened
  • 400 g Icing sugar
  • 2 tsp Lemon extract
  • 2-3 tbsp Milk
  • For decoration
  • Yellow 100s and 1000s optional
  • 12 Lemon jelly slices optional


  • Preheat oven to 140C Fan/160C/325F/Gas Mark 3 and line cupcake tin with cases.
  • Cream baking spread and caster sugar until fluffy.
  • Add eggs, mix well.
  • Gently fold in self-raising flour and lemon zest.
  • Divide mixture into cases, bake for 25-30 mins until skewer comes out clean, then cool on a rack.
  • Use cupcake corer or knife to make hole in each cupcake.
  • Fill holes with lemon curd.
  • For buttercream, mix softened butter, icing sugar, lemon extract, and milk until smooth. Pipe or spread onto cupcakes.
  • Decorate with lemon slices and sprinkles.
  • Store in airtight container, consume within 3 days.


Calories: 541kcal | Carbohydrates: 70g | Protein: 4g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 313mg | Potassium: 69mg | Fiber: 1g | Sugar: 58g | Vitamin A: 1006IU | Vitamin C: 10mg | Calcium: 25mg | Iron: 0.5mg
Keyword Best Lemon-Filled Cupcakes Recipe, Easy Lemon-Filled Cupcakes Recipe, Lemon-Filled Cupcakes Recipe

What to Serve with Lemon-Filled Cupcakes?

What to Serve with Lemon-Filled Cupcakes

Some Things to Keep in Mind!

  1. Get your flour measurement spot-on! Too much can mess up the texture. If you’re not using a scale, fluff up your flour with a spoon, gently spoon it into your measuring cup, then level it off with a knife.
  2. Got runny frosting? No problem! Gradually add more powdered sugar until it thickens up just right. And don’t forget to give it a good stir before slathering it on.
  3. Say no to bottled lemon juice—it’s just not the same. Go for fresh lemons for that zesty kick.
  4. Want to switch things up? Swap out sour cream for whole milk yogurt—it’s a sneaky little swap that works like a charm.
  5. Sprinkling on some lemon zest for that extra zing? Wait until the last minute before serving to keep it fresh and flavorful.
  6. Room temp ingredients are your friends. If your wet mix gets clumpy, give it a quick zap in the microwave for about thirty seconds, then mix it up real good. Easy peasy!

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