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Lemon Curd Easter Cupcakes
Benchi

Lemon Curd Easter Cupcakes

These lemon curd filled cupcakes feature soft vanilla cupcakes, a citrusy lemon center, and creamy vanilla frosting. Perfect for easy Easter desserts, they’re cheerful spring treats ideal for parties, gifting, or festive baking at home.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 567
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon cooking salt
  • ½ cup butter (softened)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup milk
  • ¼ cup sour cream (or plain yogurt)
  • 3 large egg yolk
  • 2 large eggs (whole)
  • ¾ cup granulated sugar
  • 1 tablespoon lemon zest
  • ½ cup lemon juice (fresh, about 2-3 lemons)
  • 6 tablespoons butter (cut into small pieces)
  • 1 cup butter (softened)
  • 2 cups powdered sugar
  • 2 tablespoons heavy cream
  • 1½ teaspoons vanilla extract
  • 36 mini eggs
  • shredded coconut (optional)

Equipment

  • Muffin tin

Method
 

Instructions
  1. Preheat your oven to 350℉ (180℃). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl whisk together the flour, baking powder, and salt. Set aside.
  3. In the bowl of a stand mixer (or large bowl) cream the butter and sugar together on medium speed until light and fluffy, about 3-4 minutes. Be sure to stop and scrape down the sides with a spatula at the half way point.
  4. Add the eggs, one at a time, making sure to fully incorporate each egg before adding the next. Stir in the vanilla extract.
  5. Alternate adding the dry ingredients and milk to the butter mixture. Fold in the sour cream (or yogurt) and mix until combined.
  6. Fill each cupcake liner about ¾ full. Bake for 18-22 minutes, or until they are golden on top and a toothpick inserted into the center comes out clean.
  7. Allow the cupcakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
  8. Prepare a double boiler or use fill a saucepan with a few inches of water and bring to a boil. Reduce the heat to a simmer. Place the top of the double boiler, or a heatproof bowl, over the saucepan, ensuring the bottom does not touch the water.
  9. Into the bowl whisk together the egg yolks, whole eggs, sugar, lemon juice and lemon zest.
  10. Whisk constantly over medium-low heat for 8-10 minutes, or until the curd thickens and coats the back of a spoon.
  11. Remove the curd from the heat and whisk in the butter until melted.
  12. Strain the curd through a fine-mesh sieve to remove any lumps. Cover with plastic wrap placed directly on the surface of the curd to prevent a skin forming. Refrigerate until chilled.
  13. In a large bowl, use a stand or hand mixer to beat the butter on medium speed until smooth and creamy.
  14. Reduce the speed to low and add the powdered sugar, 1 cup at a time, mixing well after each addition until combined.
  15. Add the cream and vanilla and beat on high for 2-3 minutes. If the frosting is too thick, add an extra tablespoon of cream.
  16. Use a knife or a cupcake corer to make a small hole in the center top of each cupcake.
  17. Spoon or pipe the chilled lemon curd in the center of each cupcake.
  18. Pipe or spread the frosting on top of each cupcake, covering the lemon curd completely.
  19. Sprinkle with shredded coconut (optional) and add 3 mini eggs on top of each cupcake. Serve and enjoy!