Lemon Cupcakes Recipe
The best lemon cupcakes with lemon curd filling and light lemon mascarpone frosting. Soft, moist, and full of citrus flavor.
Servings: 17 cupcakes
Equipment
Ingredients
For the cupcakes:
- 1 cup Sugar
- 1 tablespoon Lemon zest
- ¼ cup Butter softened
- 2 Eggs large
- ¼ cup Lemon juice
- ½ cup Buttermilk *see notes
- ¼ cup Oil
- 1½ cups All-purpose flour
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ¼ teaspoon Salt
For the filling (optional):
For the frosting:
- 1 cup Mascarpone cold *see notes
- ¾ cup Heavy cream cold
- ¾ cup Powdered sugar
- 1 teaspoon Vanilla bean paste
- ½ cup Lemon curd chilled
For decoration (optional):
- Small pieces of sliced lemons
- Drizzle of lemon curd
Instructions
- Prep: Preheat oven to 175°C (350°F) and line a muffin pan with cupcake liners.
- Infuse the lemon zest: In a large bowl, combine the sugar and lemon zest. Rub them together using your fingers until the sugar becomes fragrant and slightly moist. This releases the natural oils and boosts the lemon flavor.
- Cream the butter: Add the softened butter and mix until the mixture looks moist, sandy, and slightly creamy (it won’t be light and fluffy at this stage). Add the eggs one at a time, mixing well after each addition until smooth.
- Add the liquid ingredients: Mix in the lemon juice, buttermilk, and oil until fully combined.
- Mix the dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Combine the batter: Add the dry ingredients to the wet ingredients and mix gently just until combined. Do not overmix.
- Bake: Divide the batter evenly between liners, filling each about 3/4 full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a rack to cool completely.
- Fill with lemon curd (optional): Once the cupcakes are completely cooled, use the back of a wide piping tip or a small knife to create a hole in the center. Fill each cupcake with 1–2 teaspoons of lemon curd. Set aside while making the frosting.
- Make the frosting: In a large bowl, combine mascarpone, heavy cream, powdered sugar, and vanilla. Start mixing on low speed to combine, then increase to medium-high. Whip until the mixture is very thick and holds stiff, sharp peaks.
- Fold in the Curd: Once you have a stiff base, add the chilled lemon curd and gently fold just combined
- Frost and decorate: Transfer the frosting to a piping bag and frost the cupcakes as desired. Finish with a drizzle of lemon curd and small lemon slices (optional).
Video
Notes
- Buttermilk: Buttermilk adds moisture and helps create a soft, tender crumb. It also reacts with baking soda for better rise. If you don’t have buttermilk, mix 1/2 cup milk + 1/2 tablespoon lemon juice or vinegar. Let sit for 5 minutes.
- Mascarpone: I prefer mascarpone here because it creates a lighter, smoother frosting with a delicate flavor that lets the lemon shine. Use it cold straight from the fridge to help it whip up thick and stable, and avoid overmixing. If you prefer a tangier, more classic frosting, you can use cream cheese instead.
- Lemon curd: Ensure your lemon curd is thick and chilled to maintain frosting stability
- Stabilizing the Frosting: If your kitchen is warm, chill the frosting for 30-60 minutes before piping.
- Make Ahead: Cupcakes can be baked 1 day ahead and stored covered at room temp. Frosting can be made up to 24 hours ahead and kept refrigerated. Assemble before serving for best texture.
- Storage: Store frosted cupcakes in the fridge for up to 3 days. Let them sit at room temperature for 15–20 minutes before serving.