Lemon Cupcakes with a Twist (Creamy Lemon Curd Filling)

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Lemon Cupcakes with a Twist

Yield 8

Author Sweet Temptations

Prep time

25 Min

Cook time

20 Min

Total time

45 Min

Bright, zesty, and bursting with sunshine—these Lemon Cupcakes with a Twist are your new go-to treat for any occasion! Each fluffy cupcake is packed with real lemon flavor and hides a creamy lemon curd center that’s pure joy in every bite. Topped with a tangy cream cheese frosting and a sprinkle of fresh lemon zest, they’re finished with adorable edible daisies for that extra wow factor. Whether you’re celebrating, sharing with friends, or just treating yourself, these cupcakes are guaranteed to bring smiles all around. Simple to make and impossible to resist—get ready for a sweet citrus surprise in every bite!

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Ingredients

For the Cupcakes

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/3 cup lemon juice (freshly squeezed)
• 1/2 teaspoon vanilla extract
• 1/2 cup buttermilk (or milk with 1/2 tablespoon vinegar added)

For the Twisty Filling

• 1/3 cup lemon curd (store-bought or homemade)

For the Frosting

• 2 cups powdered sugar
• 8 oz cream cheese, softened
• 1 tbsp lemon juice
• Zest of 1 lemon
• Edible daisy to garnish: amazon daisy

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
2. Mix Dry Ingredients: In a bowl, whisk together the flour, granulated sugar, baking powder and baking soda.
3. Cream Butter and Eggs: In a separate large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
4. Add Lemon and Buttermilk: Stir in the lemon juice, lemon zest, and vanilla extract. Then, add the buttermilk and mix until just combined.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
7. Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
8. Fill Cupcakes: Once the cupcakes are completely cooled, use a small knife or cupcake corer to remove a small section from the center of each cupcake. Fill the hole with the lemon curd.
9. Make Frosting: In a large bowl, beat the cheese until creamy. Gradually add the powdered sugar, mixing until well combined. Add lemon juice, zest, mixing until smooth and fluffy.
10. Frost the Cupcakes: Use a spoon to frost the top of each cupcake with the lemon frosting.
11. Garnish: Optionally, sprinkle with additional lemon zest for a finishing touch.

Notes

Recipe Tips for Perfect Lemon Cupcakes with a Twist

• Room Temp Ingredients: For the fluffiest cupcakes and smoothest frosting, make sure your butter, eggs, and cream cheese are at room temperature before you start.

• Don’t Overmix: When combining your wet and dry ingredients, mix just until everything comes together. Overmixing can make your cupcakes dense instead of light and tender.

• Keep an Eye on the Oven: Bake time can vary, so start checking your cupcakes at the 18-minute mark. They’re done when a toothpick poked into the center comes out clean—don’t let them overbake! Total bake time should be between 18–20 minutes.

• Filling Fun: Use a small knife or cupcake corer to create the perfect spot for your lemon curd filling. If you’re feeling extra fancy, save the little cupcake “lid” and pop it back on top after filling!

• Frost Like a Pro: If you don’t have piping bags, no worries! A spoon or butter knife works great for spreading the creamy lemon frosting.

• Garnish for Joy: Sprinkle on extra lemon zest and finish with edible daisies for a bakery-worthy look that’s sure to impress.

Nutrition Facts

Calories

562

Fat

24 g

Sat. Fat

14 g

Carbs

82 g

Fiber

1 g

Net carbs

81 g

Sugar

62 g

Protein

7 g

Sodium

275 mg

Cholesterol

107 mg

Nutritional information does not include the editable garnish. Please see garnish packaging for additional nutritional information.

https://www.sweettemptations/recipes/lemon-cupcakes-with-a-twist

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Step Into the Kitchen: Visual Guide to the Lemon Cupcakes with a Twist Recipe