These mini lemon cupcakes with lemon curd filling are so moist, fluffy, and absolutely bursting with lemon flavor! Even better, mini cupcakes are way cuter and easier to serve than their full-sized counterparts!
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I'm in my mini cupcake era. After making these AMAZING mini vanilla cupcakes for the first time, I got hooked on mini cupcakes. You may be thinking, aren't they just the same as regular cupcakes, but smaller? Well, yes and no.
The batter for mini cupcakes and regular cupcakes is the same, but mini cupcakes are just so much cuter AND easier to serve. Full-sized cupcakes get messy and are harder to eat. Mini cupcakes are bite-sized and therefore are 100x better.
But if you can't get on the mini cupcake train, try my (full-sized) best vanilla cupcakes, chocolate raspberry cupcakes, and red velvet cupcakes. Or, if you need fewer servings, try my small batch vanilla cupcakes.
Ingredients
For the Lemon Cupcakes:
- Sugar & lemon zest: I highly recommend pulverizing the sugar & lemon zest together in a food processor before making the batter. This breaks down the lemon zest, allowing it to evenly incorporate into the batter and infuse it with lemon flavor throughout.
- Bleached cake flour: Not all-purpose flour, unbleached cake flour, or cake flour substitutes. This is key for a fluffy, soft texture.
- Baking powder & baking soda: For rise.
- Salt: For flavor.
- Buttermilk: Full-fat sour cream or plain Greek yogurt can be subbed instead in a pinch.
- Butter & oil: Butter provides flavor while oil provides moisture.
- Egg & egg white: One whole egg provides flavor and moisture, while an extra white keeps the cupcakes fluffy. You'll need 4 egg yolks for the lemon curd anyway, so don't get rid of the extra yolk!
For the Lemon Curd:
- Egg yolks: Thicken the curd. For ideas on what to do with the extra egg whites, see the FAQ below.
- Sugar: Provides sweetness.
- Lemon juice & zest: Using both juice and zest makes the curd extra lemony. The zest ends up getting strained out to remove the texture, but still infuses the curd with lemon flavor as it cooks.
- Butter: Makes the curd extra creamy and rich.
For the Lemon Whipped Cream:
- Cream cheese: Stabilizes the whipped cream and also provides a slightly tangy flavor (without making it overly cream cheesey).
- Powdered sugar: Provides sweetness.
- Lemon juice: Flavors the frosting.
- Heavy cream: Make sure your cream is straight from the fridge- warm or room temperature cream won't whip to a stiff consistency.
Step By Step Instructions
First, make the lemon curd:
STEP 1: Set up a double boiler. If you have a non-metal double boiler at home, fill the bottom pot with water and bring it to a simmer. If you don't (I don't either!), fill a small saucepan with 1-2 inches of water and bring to a simmer while you prep the lemon curd.
STEP 2: Rub lemon zest and sugar. Add the sugar and lemon zest to a large glass bowl (this is important- metal can cause a metallic taste) or the top pot of the double boiler. Rub the mixture together with your hands until fragrant and combined. This releases the oils in the lemon, strengthening the citrus flavor.
STEP 3: Whisk in egg yolks. Add the egg yolks to the lemon sugar and whisk vigorously for 1-2 minutes, or until the mixture lightens in color.
STEP 4: Add lemon juice. Slowly pour the lemon juice into the egg yolk mixture, whisking constantly until combined.
STEP 5: Cook until the curd thickens. Place the glass bowl or top pot of the double boiler on top of the pot of simmering water. Whisk constantly until the curd thickens. This will take 10-20 minutes, so be patient.
STEP 6: Strain & add butter. Once the curd thickens, take it off the heat and whisk in the butter until melted and combined. Then, strain the curd through a fine mesh sieve into a large shallow bowl.
STEP 7: Cover & chill. Cover the lemon curd with plastic wrap, making sure the plastic wrap presses directly against the surface of the curd to prevent it from forming a skin. Refrigerate it while you make the cupcakes, or for up to 2 days.
Make the lemon cupcakes:
STEP 1: Combine sugar & lemon zest. Add the sugar and lemon zest to a food processor and pulse until the lemon zest breaks down into small pieces.
STEP 2: Mix the dry ingredients. Sift the lemon sugar, cake flour, baking powder, baking soda, and salt into the bowl of a stand mixer.
STEP 3: Beat in the butter. Add the butter to the dry ingredients and beat on low speed until it breaks down into fine crumbs. The mixture should resemble sand.
STEP 4: Whisk the wet ingredients. To a medium bowl or liquid measuring cup, whisk together the buttermilk, oil, egg, and egg white until combined.
STEP 5: Add the wet ingredients to the dry ingredients. With the mixer running on low speed, very slowly stream the wet ingredients into the dry ingredients. Keep mixing until all of the liquid has been incorporated into the batter. The finished batter should be thin and smooth. Make sure to scrape down the sides and bottom of the bowl periodically.
If at any point in the mixing process the batter looks curdled or lumpy, stop adding more liquid and increase the speed to medium. Allow the batter to beat for 20-30 seconds until smooth, then continue adding the wet ingredients.
STEP 6: Scoop batter into tins. Divide the batter between 2 mini cupcake pans using 40-44 mini cupcake liners. Fill each tin with 15g batter (about ⅔-3/4 of the way full- I HIGHLY recommend weighing this, not eyeballing it!).
STEP 7: Bake. Bake at 350°F (177°C) for 10-14 minutes. The cupcakes are done when a toothpick inserted in the center comes out clean or with a few moist (but not wet) crumbs.
STEP 8: Cool. Allow the cupcakes to cool inside the pans for 5 minutes. Then, remove from the pans and set over a wire rack to cool completely to room temperature. Make the whipped cream while the cupcakes cool.
Make the Frosting & Assemble:
STEP 1: Beat cream cheese & sugar. Add cream cheese and powdered sugar to the bowl of a stand mixer. Beat using a whisk attachment on high speed for 3 minutes. Scrape down the sides and bottom of the bowl as needed.
STEP 2: Add lemon juice and cream. Decrease to low speed and add the lemon juice. Once incorporated, slowly pour the cream.
When enough cream has been incorporated so that there's not risk of splashing, increase to high speed and whip until the frosting thickens to a stiff consistency.
Cover with plastic wrap and refrigerate while you fill the cupcakes with the lemon curd.
STEP 3: Fill the cupcakes. Use a small knife or a mini round piping tip to cut a hole in the center of each cupcake as seen pictured below. Then, fill each cupcake center with the chilled lemon curd. I like to do this using a small piping bag or plastic bag (I just cut off the end, no need for a piping tip), but you can also use a teaspoon.
STEP 4: Frost. Frost the cupcakes either by spreading it on with a knife or piping it. I piped the pictured cupcakes using 18-inch piping bags and piping tips Ateco #869 and Ateco #8.
STEP 5: Serve. Serve cupcakes immediately or store in airtight container in the refrigerator for up to 2 days.
FAQ
You'll have 3 leftover egg whites after making this recipe, which is the perfect amount to make these meringue cookies or pavlova.
If you don't like the taste of whipped cream or need a stiffer frosting for decorating, try this lemon swiss meringue buttercream or lemon cream cheese frosting.
If you need to make these cupcakes ahead, I recommend making the lemon curd and whipped cream first and storing these in the fridge for 1-2 days. Make the cupcakes as close to when you need them as possible because they last the least amount of time (mini cupcakes are smaller so they dry out faster). The asembled cupcakes will keep in the fridge, stored in an airtight container, for up to 2 days.
Expert Baking Tips
Don't use metal: When making the lemon curd, avoid cooking it using a metal double boiler or in a metal bowl. For the best results, use a non-metal double boiler or make a DIY double boiler using a small pot and a glass bowl. Make sure to use a silicone whisk too! Otherwise, the lemon curd can taste metallic.
Weigh the batter: Since mini cupcakes are so small, if you eyeball the amount of batter in each tin, small differences in the amount of batter in each tin make a big difference in the height of each cupcake.
Every time I've eyeballed the amount, I've ended up with some cupcakes that rise way too high and others that are too short. Mini cupcakes have a short bake time, so some will end up wildly underbaked and others too dry and overbaked if you take them all out at the same time. Take out the guesswork by weighing the amount of batter in each tin- 15g is the perfect amount!
Storage and Freezing Instructions
Store leftover cupcakes in an airtight container and refrigerate for up to 2 days or freeze for up to 2 months. Thaw frozen cupcakes in the refrigerator overnight. For an optimal texture, bring cupcakes to room temperature before serving- they taste more moist & soft at room temp because the butter is less solid.
More Cake & Cupcake Recipes You'll Love...
Leave a STAR REVIEW below if you try this recipe! Tag me on Instagram @treatsbytalija and for more ideas, check out the other desserts on my blog!
PrintMini Lemon Cupcakes with Lemon Curd Filling
These mini lemon cupcakes with lemon curd filling are so moist, fluffy, and bursting with lemon flavor! Mini cupcakes >>> regular 100%!
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Total Time: 2 hours and 30 minutes
- Yield: 40-44 mini cupcakes 1x
- Category: cakes & cupcakes
- Method: baking
- Cuisine: American
Ingredients
For the Lemon Curd:
- 140 g granulated sugar
- 4 tsp fresh lemon zest
- 4 large egg yolks
- 65 g fresh lemon juice
- 75 g unsalted butter, softened and cut into pieces
For the Lemon Cupcakes:
- 185 g granulated sugar
- 4 tsp fresh lemon zest
- 140 g bleached cake flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 30 g unsalted butter, softened to room temperature and cut into pieces
- 160 g buttermilk, at room temperature
- 90 g vegetable or canola oil
- 1 large egg and 1 egg white, at room temperature
For the Lemon Whipped Cream:
- 4 oz (113 g) cream cheese, straight from the fridge
- 75 g powdered sugar, sifted
- 20 g fresh lemon juice
- 200 g heavy whipping cream, straight from the fridge
Instructions
Make the Lemon Curd:
- Start by filling the bottom pot of a double boiler with 1-2 inches of water and bring to a simmer. If you don't have a double boiler, fill a small pot with 1-2 inches of water and bring to a simmer while you prep the lemon curd.
- To the top pot of a double boiler or a large glass bowl, add the sugar and lemon zest. Rub with your hands until the mixture is fragrant and combined.
- Add the egg yolks and whisk vigorously for 1-2 minutes, or until the mixture lightens in color.
- Slowly pour the lemon juice into the egg yolk mixture while whisking constantly.
- Place the bowl or top pot of the double boiler on top of the pot of simmering water. Whisk constantly until the curd thickens to a sauce consistency, about 10-15 minutes. Keep in mind the curd will continue to thicken as it cools.
- Once thickened, immediately take the curd off the heat and add the butter. Whisk until the butter melts and combines with the curd.
- Strain the curd through a fine mesh sieve into a large shallow bowl.
- Cover the curd with plastic wrap, pressing the plastic directly against the surface of the curd to prevent it from forming a skin.
- Refrigerate the lemon curd while you make the cupcakes, or for up to 2 days.
Make the Lemon Cupcakes:
- Preheat oven to 350°F (177°C). Line 2 mini cupcake pans with 40 mini cupcake liners. Set aside.
- Add the sugar and lemon zest to a food processor. Pulse until the lemon zest breaks down into small pieces.
- Sift the lemon sugar, cake flour, baking powder, baking soda, and salt into the bowl of a stand mixer. Mix using a paddle attachment on low speed for 30 seconds.
- Add the butter to the dry ingredients. Beat on low speed until it breaks down into fine crumbs that resemble sand.
- To a medium bowl or a large liquid measuring cup, add the buttermilk, oil, egg, and egg white. Whisk until combined.
- With the mixer running on low speed, slowly stream the wet ingredients into the dry ingredients. If at any point the batter looks lumpy or curdled, stop adding more liquid, increase speed to medium, and allow the batter to beat together for 20-30 seconds until it smooths out. Scrape down the sides and bottom of the bowl as needed, and continue streaming in the wet ingredients until fully incorporated into the batter. The finished batter should be thin and smooth.
- Divide the batter between the cupcake liners, filling ⅔-3/4 of the way full. I highly recommend weighing the amount of batter in each tin- 15g of batter each produces cupcakes that are all even and perfectly tall.
- Bake for 10-14 minutes, or until a toothpick comes out clean or with a few moist (not wet) crumbs.
- Allow the cupcakes to cool inside the pans for 5 minutes, then remove from the pans and set over a wire rack to cool completely to room temperature before filling and frosting.
Make the Whipped Cream & Assemble:
- Add the cream cheese and sugar to the bowl of a stand mixer fitted with a whisk attachment. Whip on high speed for 3 minutes, scraping down the bottom and sides of the bowl as needed.
- Slowly pour the lemon juice into the cream cheese mixture with the mixer running on low speed.
- Keep the mixer running at low speed and slowly stream in the heavy cream. Once all of the cream has been added, increase the speed to high and continue whipping until the frosting thickens to a stiff consistency.
- Cover with plastic wrap and refrigerate while you fill the cupcakes.
- Use a small knife or round piping tip to cut a hole in the center of each cupcake. Discard or snack on the cake cores.
- Fill each cupcake with lemon curd using a teaspoon or by piping it inside.
- Top each cupcake with frosting, either by spreading it on with a knife or piping it on. For the pictured cupcakes, I used 18-inch piping bags and piping tips Ateco #8 and Ateco #869.
- Serve cupcakes immediately, or store in an airtight container in the refrigerator for up to 2 days. Bring cupcakes to room temperature before enjoying for the optimal soft, moist texture.
Notes
- Quickly bring ingredients to room temp: Cut butter into thin slices and microwave in 5-second increments. Microwave buttermilk for 15-20 seconds. Place eggs in a bowl of warm water for 10 minutes.
- Full-fat sour cream or plain Greek yogurt can be used instead of buttermilk if needed.
Nutrition
- Serving Size: 1 cupcake
- Calories: 127
- Sugar: 10.5 g
- Sodium: 40.1 mg
- Fat: 7.9 g
- Carbohydrates: 13.5 g
- Protein: 1.3 g
- Cholesterol: 37.7 mg
Keywords: mini lemon cupcakes, lemon cupcakes with lemon curd, cupcakes with lemon curd filling
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