Lemon Curd Cupcakes with Silky Lemon Filling & Zesty Frosting

The clocks moved forward yesterday and spring is nearly here. Despite losing an hour, the bright sunny days and temperatures in the mid-60s already feel like summer. I love summer in the U.S.—the warm weather and long days bring an abundance of fresh fruit and vegetables, and I always look forward to the seasonal produce.

For me, summer means lemons, and lemon desserts are among my favorites. I love the bright tartness lemon brings to baked treats. Recently I found some Meyer lemons, which are slightly sweeter than regular lemons and perfect for dessert. Around the same time, my husband mentioned it was his seventh work anniversary. Last year I made Oreo cupcakes for him, so I decided to bake cupcakes again—this time flavored with lemon curd and finished with chocolate ganache. Cupcakes are one of my favorite things to bake and decorate, so I couldn’t resist.

These are essentially vanilla cupcakes filled with lemon curd, finished with a layer of chocolate ganache. The recipe has three parts: the vanilla cupcakes, the lemon curd, and the chocolate ganache.

Vanilla Cupcakes: These cupcakes are simple and use basic pantry ingredients. I intentionally kept the cupcakes less sweet because they are filled with lemon curd and topped with ganache. If you prefer plain vanilla cupcakes, increase the sugar to 3/4 or even 1 cup.

Lemon Curd: I used a straightforward method—whisk everything together, cook until thick, and strain. Lemon curd thickens around 165°F, so a kitchen thermometer helps here. I added a little cornstarch to achieve a thicker curd for easier filling; the firmer the curd, the better it stays inside the cupcake.

Chocolate Ganache: A touch of chocolate balances the lemon. Ganache is one of my favorite frostings because it’s rich and easy to make. The cream-to-chocolate ratio determines the final texture: I used a 2:1 chocolate-to-cream ratio for a thicker ganache that holds shape on the cupcakes. For a softer, spreadable ganache use equal parts chocolate and cream. I recommend using chopped baking chocolate rather than chips for a smoother result.

I used a light layer of ganache so the lemon curd remains the star. If you prefer more chocolate, double or triple the ganache and pipe generous swirls on top.

Feeling summery yet? These lemon curd cupcakes are bright, tender, and perfect for warm-weather gatherings.

Method

Preheat the oven to 350°F. Line a 12-cup muffin pan with liners or spray with nonstick spray and set aside.

Sift together 1.5 cups all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt. Set aside.

In a mixing bowl, beat 1/2 cup melted unsalted butter with 2/3 cup granulated sugar until combined. Add 2 room-temperature eggs and 2 teaspoons vanilla extract; beat for 3–4 minutes until smooth.

Alternate adding the flour mixture and 3/4 cup buttermilk to the wet ingredients, beginning and ending with the flour mixture. Stir until just combined—do not overmix.

Fill liners about two-thirds full and bake at 350°F for 17–20 minutes, or until a toothpick inserted in the center comes out clean. Start checking at 15 minutes to avoid overbaking. Let the cupcakes cool completely.

While the cupcakes bake, make the lemon curd. In a bowl whisk together 1.5 teaspoons lemon zest, 2/3 cup granulated sugar, 1/2 cup lemon juice, and 1 teaspoon cornstarch. Add 3 eggs and whisk until combined.

Transfer the mixture to a saucepan over medium heat. Add 4 tablespoons unsalted butter and whisk constantly until the butter melts and the mixture is smooth. After about 10 minutes, the curd will thicken and coat the back of a spoon (around 165°F). Remove from heat, strain into a bowl, and cover the surface with plastic wrap to prevent a skin from forming. Refrigerate for several hours to chill and set.

When the cupcakes are cool, core out the center with a cupcake corer or a small sharp knife and fill each cupcake with chilled lemon curd.

To make the ganache, warm 2 ounces heavy cream in a small saucepan over medium heat until bubbles form around the edge—do not boil. Pour the hot cream over 4 ounces chopped semi-sweet chocolate and add 1/4 teaspoon butter (optional, for shine). Let sit 2–3 minutes, then whisk until smooth. Allow the ganache to cool and thicken to your desired consistency, then frost the cupcakes.

Serve and enjoy. Tip: the lemon curd can be made a day ahead to simplify assembly. If you don’t have buttermilk, make a quick substitute by stirring 1 tablespoon white vinegar or lemon juice into 1 cup milk and letting it rest for 5–10 minutes until slightly curdled.

Lemon Curd Cupcakes with Chocolate Ganache