I have been making these cupcakes every Easter for years, and the moment that always gets people is when they bite in and find the lemon curd hiding inside. From the outside they look like standard frosted cupcakes with fondant decorations. Nothing unusual. Then you hit that cool, tart center buried in the middle of a soft lemon sponge, and shifts.
The cupcake batter itself uses fresh lemon zest, lemon juice, and a touch of sour cream to keep the crumb moist. I make my own lemon curd from scratch because it takes twenty minutes and tastes noticeably better than anything from a jar. Once the cupcakes cool, you scoop out the centers, fill them, and top with whipped cream. Simple work. Big reaction at the table.
How to Make Cute Easter Cupcakes
Bake the cupcakes
Beat 113 g (1/2 cup) butter with 130 g (2/3 cup) sugar until light and fluffy. Add 3 eggs one at a time, then beat in 1 teaspoon vanilla, the zest of 1 large lemon, and 2 tablespoons lemon juice. 
Whisk together 195 g (1 1/2 cups) sifted flour, 1 1/2 teaspoons baking powder, and a pinch of salt. Alternate adding the dry ingredients with 60 ml (1/4 cup) milk and 2 tablespoons sour cream, starting and ending with the flour. Fill 12 lined muffin cups and bake at 175C (350F) for 18 to 20 minutes.
Make the lemon curd
Whisk 3 eggs, 150 g (3/4 cup) sugar, and 80 ml (1/3 cup) lemon juice over a double boiler, stirring constantly for about 20 minutes until thick. Strain through a fine sieve, then whisk in 55 g (4 tablespoons) butter and 1 tablespoon lemon zest. Press plastic wrap directly onto the surface and refrigerate until cold.
Assemble
Use a melon baller to scoop a deep hole from the center of each cooled cupcake. Fill each hole with a heaping teaspoon of lemon curd.
Whip 250 ml (1 cup) cream with 1 tablespoon sugar and 1/2 teaspoon vanilla to stiff peaks. Spread or pipe onto each cupcake. Decorate with colored fondant shapes.
Easter cupcakes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
Description
These fresh and citrusy cupcakes are filled with silky lemon curd, making them a delightful addition to your Easter table. Decorate them with fondant for a festive touch.
Ingredients
Cupcake batter
- 1/2 cup (113 g) unsalted butter
- 2/3 cup (130 g) sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 large lemon - zest
- 2 tbsp lemon juice
- 1 1/2 cups (195 g) all purpose flour, sifted
- 1 1/2 tsp baking powder
- pinch of salt
- 1/4 cup (60 ml) milk
- 2 tbsp sour cream
Lemon curd filling
- 3 large eggs
- 1/3 cup (80 ml) fresh lemon juice
- 1 tbsp finely grated lemon zest
- 3/4 cup (150 g) sugar
- 4 tbsp (55 g) butter, room temperature
You will also need
- 1 cup (250 ml) whipping cream
- 1 tbsp sugar
- 1/2 tsp vanilla extract
- fondant
- food colors
Instructions
- Preheat oven to 350 F (180 C) and line 12 muffin cups with paper liners.
- Beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract, lemon juice and lemon zest.
- In a separate bowl whisk together the flour, baking powder, and salt.
- With the mixer on low speed, alternately add the flour mixture, sour cream and milk, in three additions, beginning and ending with the flour.
- Fill the muffin cups with batter. Bake for about 18 – 20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have cooled completely, cut a deep hole in the center of each cupcake, using a melon baller or the end of a large pastry tip. Fill each hole with a heaping teaspoon of lemon curd.
- Lemon Curd: In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick. This will take approximately 20 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately with plastic wrap (so a skin doesn’t form) and refrigerate until cold. The lemon curd can be made several days (up to a week) in advance.
- Whipped cream frosting: In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Beat the mixture until stiff peaks form. Spread frosting on each cupcake with a knife or spatula, or pipe it.
- Decorate cupcakes with fondant.
- (This batch makes 12 cupcakes).
Notes
For a more festive look, use homemade or store-bought fondant to create Easter-themed decorations like eggs and flowers. These cupcakes are best served fresh but can be stored in an airtight container for up to 3 days. If you don’t have lemon curd, you can substitute with another fruit curd or jam.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Frequently Asked Questions
Can I use store-bought lemon curd?
You can, and it will save about 20 minutes. Look for a brand that lists lemon juice and butter in the first few ingredients. Homemade curd has a fresher, brighter taste, but a good jarred version will still give you that surprise filling effect.
How far ahead can I make the lemon curd?
Up to one week. Store it in a sealed jar in the refrigerator with plastic wrap pressed against the surface to prevent a skin from forming. It thickens as it chills, which actually makes it easier to fill the cupcakes.
Will the whipped cream frosting hold up at room temperature?
For about 2 hours in a cool room, yes. Beyond that, refrigerate the cupcakes. If you need them to sit out longer for a party, stabilize the whipped cream with 1 tablespoon of cornstarch dissolved in the cream before whipping.
Tamara, These cupcakes sound so refreshing with the burst of citrus. Lemond curd is one of my favorites and I love the idea of filling cakes with it!