Vanilla Cupcake with Lemon Curd Cream


Vanilla cupcakes with lemon curd cream are a delightful treat that combines the sweet and tangy flavors of vanilla and lemon in a perfect harmony. This article will guide you through the process of making these delicious cupcakes step by step.



  • Lemon curd:
    • 80g butter
    • 2 egg yolks
    • 2 eggs
    • 150g sugar
    • Juice and zest from 3 lemons
  • Cupcakes:
    • 130g soft unsalted butter
    • 125g self-raising flour
    • 100g caster sugar
    • 25g brown sugar
    • ¼ tsp bicarbonate soda
    • ¼ tsp salt
    • 2 eggs
    • 2 tbsp yoghurt
    • 1 tsp vanilla extract
  • Buttercream:
    • 250g unsalted butter
    • ½ can condensed milk
    • 2-3 tbsp lemon curd



Lemon Curd:

  1. Fill a pot with 1-2 inches of water and place it on high heat.
  2. Once the water begins to boil, reduce the heat to low to maintain a simmer.
  3. In a heatproof bowl, whisk together egg yolks and sugar.
  4. Add lemon juice and zest to the egg mixture.
  5. Stir until the sugar dissolves, then add the butter.
  6. Continuously whisk the mixture over low heat for about 10 minutes until thickened like custard.
  7. Pour the curd through a sieve into a jug to remove the zest, then transfer it into jars.
  8. Store the lemon curd in the fridge for up to 7 days.


  1. Preheat the oven to 170°C.
  2. In a mixing bowl, combine all cupcake ingredients except yogurt.
  3. Stir until well combined, then add yogurt and stir quickly.
  4. Transfer the batter into 12 cupcake cases.
  5. Bake in the preheated oven for 20-22 minutes.
  6. Allow the cupcakes to cool completely.


  1. Beat the unsalted butter in a large bowl until it becomes lighter in color.
  2. Gradually add condensed milk while continuing to beat until smooth.
  3. Add lemon curd and beat until smooth.


Once the cupcakes are cooled, use a piping bag to fill them with lemon curd cream. Top each cupcake with a swirl of buttercream.

Tips for Success

  • Ensure all ingredients are at room temperature before beginning.
  • Use fresh lemon juice and zest for the best flavor.
  • Do not overmix the cupcake batter to avoid dense cupcakes.
  • Allow the cupcakes to cool completely before frosting to prevent melting.


  • Add fresh berries on top of the cupcakes for extra flavor and color.
  • Experiment with different flavored curds such as lime or orange.

Health Considerations

  • For a healthier option, use low-fat yogurt and reduce the amount of sugar in the recipe.


Store cupcakes with lemon curd cream in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.


  1. Can I use store-bought lemon curd instead of making it from scratch?
    • Yes, you can substitute homemade lemon curd with store-bought if you’re short on time.
  2. Can I freeze the cupcakes with lemon curd cream?
    • It’s not recommended to freeze cupcakes with lemon curd cream as the texture may change upon thawing.
  3. Can I use margarine instead of butter for the buttercream?
    • While you can use margarine, the flavor and texture may differ slightly from using butter.
  4. How can I prevent the buttercream from becoming too runny?
    • Ensure the butter is at room temperature and gradually add the condensed milk while beating to achieve the desired consistency.
  5. Can I omit the lemon curd from the buttercream?
    • Yes, you can omit the lemon curd if you prefer a plain buttercream flavor.


Vanilla cupcakes with lemon curd cream are a delightful dessert option for any occasion. With a balance of sweet and tangy flavors, these cupcakes are sure to impress your friends and family. Experiment with different variations to create your own unique twist on this classic recipe.


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