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Vanilla Cupcakes With Lemon Curd Filling Recipe

The Best Lemon Vanilla Cupcakes Recipe

These lemon vanilla cupcakes are the perfect balance of tangy and sweet, with a soft, fluffy texture and a refreshing lemon flavor. Topped with a creamy lemon buttercream frosting, they’re sure to be a hit at any event or as a delightful treat for yourself.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 14
Course: Baking
Cuisine: American, British
Calories: 394
Ingredients Method Notes

Ingredients
  

For the Cupcakes:
  • 1 2/3 cups all-purpose flour 213g
  • 1 cup granulated sugar 200g
  • 2 tbsp lemon zest from 2 lemons
  • 1/4 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/4 tsp kosher salt
  • 3/4 cup unsalted butter melted (170g)
  • 2 large eggs room temperature
  • 1/2 cup sour cream 120mL, room temperature
  • 1/4 cup whole milk 60mL, warm
  • 1/4 cup lemon juice 60mL
For the Buttercream Frosting:
  • 1 cup unsalted butter 226g
  • 4 1/2 cups powdered sugar 540g
  • 1/4 tsp salt
  • 1/4 cup lemon juice
  • 2 tbsp lemon zest
  • 1 tsp vanilla extract

Method
 

  1. Preheat the Oven: Set your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Mix Wet Ingredients: In a medium bowl, whisk together melted butter, eggs, sour cream, milk, lemon juice, and sugar until smooth.
  3. Prepare Dry Ingredients: In a separate bowl, sift together flour, baking soda, baking powder, and salt.
  4. Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients and mix until just combined.
  5. Fill Cupcake Liners: Scoop the batter into the cupcake liners, filling each about 2/3 full.
  6. Bake: Bake for 18-20 minutes or until a toothpick comes out clean. Let cupcakes cool.
  7. Prepare the Frosting: Beat butter until creamy, then gradually add powdered sugar, salt, lemon zest, and juice. Add vanilla extract and beat until smooth.
  8. Decorate: Pipe or spread the lemon buttercream on the cooled cupcakes.

Notes

  • Use fresh lemon juice and zest for the best flavor.
  • If the frosting is too thick, add a little milk; if too thin, add more powdered sugar.
  • Allow cupcakes to cool completely before frosting to prevent melting.
Nutritional Facts (Per Cupcake):
  • Calories: 394 kcal
  • Carbohydrates: 56g
  • Protein: 3g
  • Fat: 20g
  • Saturated Fat: 11g
  • Cholesterol: 89mg
  • Sodium: 242mg
  • Potassium: 112mg
  • Fiber: 1g
  • Sugar: 43g
  • Vitamin A: 801 IU
  • Vitamin C: 6mg
  • Calcium: 52mg
  • Iron: 1mg