Lemon Curd Cupcakes
If sunshine were a dessert, it would be these lemon curd cupcakes. They’re soft, zesty, filled with gooey lemon curd, and topped with creamy frosting. You start with a simple box of lemon cake mix and elevate it with just a few extra steps. The result: bakery-style cupcakes that feel homemade and summery in every bite.
Perfect for spring, summer, or honestly just when you need a pick-me-up that tastes like lemon bars in cupcake form.
Before you get started
You’ll want to have your lemon curd and frosting ready before assembling. If you’re using store-bought lemon curd and cream cheese frosting, let them come to room temp for easy scooping and spreading. A cupcake corer or small spoon helps hollow out the centers. And dried lemon slices on top? Totally optional but very cute and extra.
What You Need To Make Lemon Curd Cupcakes
You can find exact amounts in the recipe card, but here’s what to gather:
- A box of lemon cake mix
- Fresh lemon zest
- Eggs, water, and oil for the batter
- Lemon curd for filling
- Cream cheese frosting for topping
- Optional dried lemon slices for garnish
How To Make Lemon Curd Cupcakes
1
Prepare your lemon cake mix according to the box directions, but add in some fresh lemon zest to boost the flavor. Divide the batter into cupcake liners and bake until golden and set. Let them cool completely.
2
Once the cupcakes are cool, use a small spoon or cupcake corer to remove a small center section from each cupcake. Spoon in your lemon curd, just enough to fill the center.
3
Top each cupcake with cream cheese frosting. You can spread it or pipe it for a prettier finish. If you’re feeling fancy, top with a dried lemon slice or even a little extra zest.
4
Store in the fridge if not serving right away and enjoy chilled or at room temp.
Lemon Curd Cupcakes
Ingredients
- 1 box of lemon cake mix
- 1 lemon zest
- 3 eggs
- 1 cup water
- 1/3 cup vegetable oil
- Lemon curd
- Cream cheese frosting
Instructions
- Preheat oven to 350°F and line a muffin tin with cupcake liners.
- Prepare the cake batter: In a large mixing bowl, combine the lemon cake mix, lemon zest, eggs, water, and vegetable oil. Mix until smooth and well combined.
- Fill and bake: Divide the batter evenly between cupcake liners, filling each about 2/3 full. Bake for 15–20 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely: Remove cupcakes from the pan and let cool fully on a wire rack before filling.
- Fill with lemon curd: Using a small spoon or cupcake corer, scoop out a small center from each cupcake. Fill each cavity with a spoonful of lemon curd.
- Frost: Pipe or spread cream cheese frosting over the top of each cupcake, covering the filling.
- Optional garnish: Top with a dried lemon slice or extra lemon zest for decoration.
- Serve and store: Enjoy immediately or refrigerate in an airtight container for up to 3 days.
