Lemon Cupcakes with Lemon Curd Filling
These Lemon Cupcakes with Lemon Curd Filling are perfect for Easter, Mother’s Day or any day you’re craving a refreshing spring or summertime dessert! Bonus: They’re dairy-free! If you don’t have dairy issues? No problem – this recipe is for you too! (just use real butter instead of dairy-free butter).
Why You Will Love These Lemon Cupcakes
- Lemon Heaven! Lemon cupcakes, filled with lemon curd … and topped with more of the delicious, tangy lemon curd. What more could a lemon lover ask for!?
- Dairy-Free! The entire recipe is dairy-free, with NO compromise on taste.
- Not Too Sweet! Ok, they ARE sweet, but these cupcakes are topped with the same curd you fill them with. And without a mountain of sugary buttercream frosting on top, they aren’t as sweet as most lemon cupcakes. Bonus: You save time not having to make and apply icing. 🙂 Of course, if you WANT to top with frosting instead, you can!
- Every element is delicious! You’ll love the subtle lemon flavor of these cupcakes and can eat them by themselves. They have a gentle lemon taste before you fill (and then top them) with the homemade dairy-free lemon curd. The combination is out of this world!
Ingredients You’ll Need for This Dairy-Free Cupcake Recipe
For the lemon cupcakes
- Dairy-free butter. I use Earth Balance buttery sticks. (you can use real butter if you don’t have a dairy allergy or intolerance)
- Eggs
- Lemon. You’ll need lemon, and you’ll use both the zest and the fresh juice
- Almond milk. I use an unsweetened almond milk, but you can use another milk substitute (or real milk if dairy isn’t an issue for you or those you’re feeding)
- Sugar
- Flour
- Baking powder
- Vanilla extract
- A pinch of salt
For the lemon curd
- Lemons. Use fresh lemons! You’ll need about 3 lemons, and you’ll be using the lemon juice and lemon zest. If you’re desperate, you can use bottled lemon juice and jarred zest, but the lemon flavor won’t be the same.
- Egg yolks. Some people make lemon curd with both egg yolks and egg whites, but I prefer to make it with just egg yolks. They’re brighter, and I think it makes the lemon curd less fussy to make and more delicious (especially with organic eggs).
- Dairy-free butter. Use dairy-free or vegan butter (I use Earth Balance buttery sticks). If you don’t need to avoid dairy products, you can use real butter instead.
- Sugar. One cup. I use organic, but you can use regular sugar.
How to Make Lemon Curd Cupcakes
Make the lemon cupcake batter
STEP 1: Zest your lemon
STEP 2: Juice the lemon
STEP 3: Mix all the ingredients well, using a stand mixer or handheld electric mixer.
STEP 4: Add cupcake liners to your muffin pan, then add your batter and bake at 350 degrees F for 19-20 minutes.
Make the Dairy-Free Lemon Curd
Get the printable recipe card for my Dairy-Free Lemon Curd HERE.
STEP 1: Separate the egg yolks from the egg whites. You will be using 6 eggs and using ONLY the egg yolks.
STEP 2: Zest your lemons. You’ll need 2 1/2 tsp of lemon zest. Make sure you zest your lemons before you cut them open and zest them! (guess how many times I have been in a hurry and messed the order up?)
PRO TIP: If you’re new to zesting citrus, don’t let it intimidate you. It’s easy, especially if you use a microplane rather than a regular grater. A grater will work – it’s just a little more work. If I could go back, I’d buy a microplane zester much earlier in my life. Click here to see the microplane zester I use (same color and all). Note: if you purchase through the link, you pay the same, and I make a wee bit of money to help pay for all the things that keep my blog going. 🙂
STEP 3: Juice your lemons. You’ll need 1/2 cup of fresh lime juice.
STEP 4: Combine all your ingredients except the dairy-free butter on the stove and whisk continuously until it comes to a boil.
STEP 5: As soon as it comes to a boil, turn down to low heat and continue whisking until it thickens. It will turn a brighter yellow (just how bright depends on how yellow your yolks are).
STEP 6: After it has thickened, turn the heat off, then add the vegan butter. Stir in, melt, then set aside to cool. When cool, it’s ready to store or eat!
Core and Fill the Cupcakes
STEP 1: Let the cupcakes cool
STEP 2: Remove the center of each cupcake using a cupcake corer
STEP 3: Fill each center with lemon curd. You can use a cupcake filler/injector (my favorite method, especially when working with lemon curd), icing bag or even something so fancy as a spoon (you can be a little messy with these because you’re icing them later with the same lemon curd)
STEP 4: Replace the cake centers
Lastly … Spread Lemon Curd On Top of Each Cupcake … EAT and ENJOY!
Lemon Cupcakes with Lemon Curd Filling
Equipment
- 1 cupcake injector (or icing bag)
Ingredients
- 1 batch Kitchen Gone Rogue homemade lemon curd (https://www.kitchengonerogue.com/dairy-free-homemade-lemon-curd/)
- 1 cup white sugar
- 1/2 cup vegan butter (I use Earth Balance buttery sticks) (you can use real butter if you prefer and don’t have a dairy allergy or intolerance)
- 2 eggs
- 1 1/2 tsp vanilla extract
- 1/2 tsp fresh lemon juice (juice a little extra when you make the lemon curd and set aside)
- 1 tsp fresh lemon zest (zest an extra teaspoon when you make the lemon curd and set aside)
- 1 1/2 cups flour
- 1 3/4 tsp baking powder
- 1/2 cup almond milk (I use original, unsweetened)
- a pinch of salt
Instructions
- Make the lemon curd – get the recipe at https://www.kitchengonerogue.com/dairy-free-homemade-lemon-curd/
- Preheat oven to 350 degrees F and line cupcake pan with paper liners.
- Cream together the sugar and butter (I use my mixer, but you can do with handheld electric beaters or by hand)
- Add the eggs, vanilla, lemon juice and lemon zest; mix well.
- Add the flour and baking powder; mix well.
- Stir in the almond milk slowly, until the batter is smooth.
- Fill muffin cups about 2/3 full
- Bake 19-20 minutes (varies by oven, so watch them and adjust for yours until toothpick comes out clean; tops of cupcakes get slightly crunchy in my oven – we love that about this recipe).
- Let cool.
- Use a cupcake “core” tool to pullout the center of your cupcake (note: dip in cornstarch between cupcakes to make it easier).
- Using the fat side of a chopstick, gently push the core of the cupcake out of the tool and into a bowl to save.
- Fill each cupcake with lemon curd, then gently “plug” the top with the top of the cupcake core you saved (note – you can skip this step, but your cupcakes may develop a sunken area in the middle without it)
- “Ice” the tops with lemon curd and then sprinkle the tops with a little granulated sugar … and enjoy! (note: if you prefer a more traditional but lemony icing, check out my lemon curd-infused icing recipe)
