These Lemon Curd Cupcakes are like little drops of sunshiney deliciousness! They have a fluffy lemon cake filled with a luscious eggless lemon curd and dusted with confectioners’ sugar. They are the perfect lemon dessert for all the lemon lovers in your life! As always, they’re gluten free, egg free, nut free and can easily be dairy free (vegan).
These Lemon Curd Cupcakes are like summer and happiness in every single bite! They are so light and sweet with the beautiful tang of lemon. If you're a lemon lover, these will quickly become one of your new favorite lemon cupcakes! The lemon flavor is strong; but if you're looking for more a mild lemon flavor, check out my Lemon Drizzle Cupcakes! If you want even more tang, check out my Key Lime Cookies! If you love curd but want more sweetness, try my Blueberry Curd!
For more lemon dessert recipes, try my Lemon Sugar Cookies, Lemon Curd Cookies, Lemon Blueberry Loaf, Lemon Drizzle Cupcakes, and No Churn Lemon Ice Cream.
Reasons to Love These Lemon Curd Cupcakes
- Allergy Friendly- These lemon cupcakes are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Soft & Fluffy- The lemon filled cupcakes are super soft and delicious.
- Easy to Make- The batter mixes up in about 20 minutes!
- Loads of Lemon- These lemon cupcakes have lemon juice and lemon zest in the cake (like in my Lemon Tea Cake) and are filled with a creamy eggless lemon curd like in my Lemon Curd Pie!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Cornstarch- We use this in the dry form to be mixed with the gluten free flour to create a lighter crumb. More like a cake flour. We also use it in the lemon curd as a thickener.
- Granulated Sugar- Makes the cupcakes and curd have their lovely sweetness.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
- Unsalted Butter or Vegan Baking Stick- Don’t use melted or softened; we want to cream it together with the sugar. Only use room temperature. We also use 3 tablespoons in the lemon curd.
- Vegetable Oil- Adds a little extra moisture into these cupcakes.
- Sour Cream- This ingredient is key! It really helps to make the crumb of these cupcakes super light! For vegan, use a dairy free sour cream.
- Cornstarch Water- This helps bind everything together since the cupcakes are eggless.
- Pure Vanilla Extract- Make sure the vanilla you use is pure and gf.
- Lemons- Please only use fresh squeezed lemon juice. Prepackaged lemon juice can result in the cupcakes and lemon curd having a chemical taste. We need a total of 5-7 medium lemons for the juice and zest combined. For a dessert with 1 lemon, try my Lemon Posset!
- Turmeric- We use this to make the lemon curd have that stunning yellow color but you can feel free to leave it out.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make These into Vegan Lemon Cupcakes
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter.
- Only use a non-dairy milk of choice.
- Use a vegan sour cream.
- If using store bought lemon curd, make sure it's vegan and gluten free.
Make this Recipe with All Purpose Flour
- Use 1 ¼ packed cups of regular flour (210 grams).
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Lemon Curd Cupcakes
Here are the step by step instructions to make these lemon filled cupcakes!
Step 1: Zest the Lemons
Wash and dry all 5 lemons. Take a zester and zest 4 lemons. Put the zest in a little bowl and cover with plastic wrap so it doesn't get crunchy. Set aside.
Step 2: Juice the Lemons
Take 5 lemons, cut them in half and juice 4.5 of them. Make sure to remove any seeds if they get in the juice. Set aside.
There should be about ⅔ cup plus 2 tablespoons of juice. If there isn't enough, juice the other half of the lemon. Keep 2 tablespoons separate.
Step 3: Make the Eggless Lemon Curd
Add the granulated sugar, cornstarch, kosher salt and turmeric to a medium pan and whisk to combine.
Whisk in the lemon zest, lemon juice and milk.
Set pan over medium heat. Whisking the entire time, bring the curd to a boil. Once boiling, continue to whisk and boil for one minute. Then immediately remove from the heat and stir in the butter.
Pour through a mesh colander into a heat safe bowl and set aside to cool. Once room temperature, cover and put in the fridge.
You want the lemon curd thick and cool when you assemble the cupcakes. Make sure it is made ahead of time and is cold from being in the fridge.
Step 4: Whisk Together the Dry Ingredients
In a large bowl, whisk together the gluten free flour and 2 tablespoons of cornstarch.
Once combined, whisk in the baking powder, baking soda and salt. Set aside.
Step 5: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 6: Cream the Butter and Sugar
In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until soft and creamy. About 2-3 minutes.
Step 7: Add in Wet Ingredients Minus the Milk
Slowly beat the cornstarch water mixture into the creamed butter and sugar.
With the mixer still on low speed, mix in the sour cream, vanilla, oil, 2 tablespoons of lemon juice and 1 tablespoon of lemon zest.
The mixture will look pale yellow chunky; that's normal.
Step 8: Add in the Dry Ingredients and the Add in the Milk
Slowly mix in the gluten free flour mixture a little at a time until all combined.
Once combined, slowly pour the milk into the batter while the mixture is on low speed. Mix until just combined.
Then turn off the mixer and use a spatula to scrape the sides of the bowl.
The batter will be thin.
Step 9: Fill the Cupcake Tins
Use an ice cream scoop to fill the cupcake tins ¾ way to the top. Smooth the tops with a small knife. There should be enough batter for 14 cupcakes.
Do not overfill the cupcakes. This will result in them spilling out of the top and not baking evenly inside.
Step 10: Bake the Cupcakes and Cool
Bake the cupcakes at 350 degrees Fahrenheit for 24 minutes or until the tops of the cupcakes are golden brown, spring back at you when carefully touched or when a toothpick inserted comes out clean.
Let the cupcakes cool almost completely in the pan before trying to remove them.
Step 11: Make Holes
Push down in the center of the cool cupcakes but not all the way to the bottom.
Step 12: Dust with Confectioners' Sugar and Fill With Lemon Curd
Dust the tops of cool cupcakes with confectioners’ sugar. It’s ok if it gets in the hole.
Fill the cupcakes with the lemon curd and let it overflow out of the tops of the holes into a nice round pool.
Expert Baking Tips
- Use Real Lemons- This is to prevent the cupcakes and curd from having a chemical taste.
- Keep the Lemon Zest Airtight- If you leave it uncovered and not in a bowl covered in plastic wrap while you bake, it will dry out and become crunchy.
- Make the Lemon Curd First- Either make the lemon curd before you begin making the cupcakes or make it the night before. The curd needs to be at least cool before you fill the cupcakes with it. If making it the night before, store it in a bowl covered with plastic wrap or in an airtight container, in the fridge.
- Use Turmeric in the Curd- If you want the lemon curd to be yellow, use 3 pinches of turmeric. If you want to omit it, that's fine! Just keep in mind the curd will be a very very pale yellow.
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. Or read the gram measurement.
- Use Room Temperature Ingredients- Make sure to use ingredients that are all room temperature or the batter might split.
- Smooth the Batter- Many gluten free batters have a way of staying exactly as they are placed, when baked. When the batter is in the cupcake pan, gently smooth the tops with a butter knife prior to baking.
- Use Paper Muffin Liners- It will ensure you're able to get the cupcakes out of the tins. If you don't have any paper liners, grease each cupcake tin with vegetable oil prior to adding the batter.
- Cool the Cupcakes- Make sure the cupcakes have cooled completely prior adding the powdered sugar and curd.
- Dust with Confectioners' Sugar Prior to Filling- Once the holes have been made, dust the cupcakes with the confectioners’ sugar. It’s ok if the sugar gets into the hole; we’re going to be filling it with lemon curd anyway. If you fill with curd first, the sugar will ruin the pretty lemon curd pool.
Recipe FAQs
Most gluten free baked goods are best made the same day, but you can make these cupcakes the night before, but I wouldn't fill them.
Store cupcakes in an airtight container at room temperature. When ready to serve, make the holes, dust with sugar and fill with the lemon curd.
Yes! It's actually best to make the curd the night before so it thickens.
When ready to use, re-stir the curd so it's smooth. If it is too thick to fill the cupcakes with, microwave the curd in 5 second increments until you get the desired consistency.
The sour cream helps make the crumb super light and fluffy. You can also use yogurt. If using yogurt, mix the yogurt and the baking soda together and set aside.
As it sits, the baking soda will make the yogurt start to rise; that's normal! Then continue with the directions.
Storing: Store the cupcakes in an airtight container for up to 2 days in the fridge.
When ready to eat, let the cupcake sit on the counter, until it is room temperature and soft.
I do not recommend freezing the cupcakes once they are assembled. The lemon curd will be very wet as it defrosts, making the inside of the cupcakes a wet mess.
More Lemon Dessert Recipes You'll Love
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📖 Recipe
Lemon Curd Cupcakes
Ingredients
Eggless Lemon Curd
- ½ cup granulated sugar
- 2 rounded tablespoons cornstarch
- 1 pinch kosher salt
- 2 tablespoons lemon zest (from about 2 medium lemons)
- ⅔ cup lemon juice (from about 3.5 medium lemons)
- 1 ¼ cups milk
- 3 pinches turmeric (optional for color)
- 3 tablespoons unsalted butter or vegan baking stick
For the Lemon Cupcakes
- 1 ¼ cups multipurpose gluten free flour (I use a multipurpose gluten free flour with xanthan gum)
- 2 tablespoons cornstarch
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 4 rounded tablespoons cornstarch mixed with 6 tablespoons water
- ½ cup unsalted butter or vegan baking stick, room temperature
- 1 cup granulated sugar
- ½ cup sour cream , full fat
- 2 teaspoons pure vanilla extract
- 2 tablespoons vegetable oil
- 2 tablespoons fresh squeezed lemon juice (from about 1 medium lemon)
- 1 tablespoon lemon zest (from about 1 medium lemons)
- ½ cup milk
- Confectioners’ sugar for dusting
Instructions
Make the Eggless Lemon Curd
- Wash and dry all 5 lemons. Take a zester and zest 3 lemons. There should be 3 tablespoons of zest. If there is not, zest another lemon.Put the zest in a little bowl and cover with plastic wrap so it doesn't get crunchy. Set aside.
- Take the 5 lemons, cut them in half and juice 4.5 of them. Make sure to remove any seeds if they get in the juice. Set aside.There should be about ⅔ cup plus 2 tablespoons of juice. If there isn't enough, juice the other half of the lemon. Keep 2 tablespoons separate.
- Add the ½ cup granulated sugar, 2 rounded tablespoons cornstarch (26 grams), 1 pinch kosher salt to a medium pan and whisk to combine.
- Whisk in the 2 tablespoons lemon zest, ⅔ cup lemon juice and 1 ¼ cups milk.
- Set pan over medium heat. Whisking the entire time, add the 3 pinches of turmeric if desired and bring the curd to a boil. Once boiling, continue to whisk and boil for one minute. Then immediately remove from the heat and stir in the 3 tablespoons butter.
- Pour the lemon curd through a mesh colander into a heat safe bowl and set aside to cool, stirring periodically. Once room temperature, cover and put in the fridge.You want the lemon curd thick and cool when you assemble the cupcakes. Make sure it is made ahead of time and is cold from being in the fridge.
- Preheat the oven to 350 degrees Fahrenheit and line a regular size cupcake pan with cupcake liners. Set aside.
- In a large bowl, whisk together the 1 ¼ cups multipurpose gluten free flour and 2 tablespoons of cornstarch.Once combined, whisk in the 1 ½ teaspoons baking powder, ½ teaspoon baking soda and ¼ teaspoon kosher salt. Set aside.
- In a small bowl, using a spoon, mix together the 4 heaping tablespoons of cornstarch (52 grams) with 6 tablespoons of water until thin and watery. It will be thick and tacky at first.
- In a large bowl of an electric mixer fitted with the paddle attachment, beat the ½ cup unsalted butter and 1 cup granulated sugar until it is soft and creamy. About 2-3 minutes.
- Slowly beat the cornstarch water mixture into the creamed butter and sugar. With the mixer still on low speed, mix in the ½ cup sour cream, 2 teaspoons pure vanilla extract, 2 tablespoons vegetable oil, 2 tablespoons lemon juice and 1 tablespoon lemon zest. The mixture will look pale yellow chunky. That's normal.
- Slowly mix in the gluten free flour mixture a little at a time until all combined.Slowly pour the ½ cup milk into the batter while the mixture is on low speed. Mix until just combined.Once it is combined, turn off the mixer and use a spatula to scrape the sides of the bowl. You don’t want to over mix this. Just make sure everything is fully combined. The batter will be thin.
- Use an ice cream scoop to fill the cupcake tins ¾ way to the top. Smooth the tops with a small knife. There should be enough batter for 14 cupcakes.You do not want to overfill the cupcakes. This will result in them spill out of the top and not baking evenly inside.
- Bake the cupcakes at 350 degrees Fahrenheit for 24 minutes or until the tops of the cupcakes are golden brown, spring back at you when carefully touched or when a toothpick inserted comes out clean.Let the cupcakes cool almost completely in the pan before trying to remove them.
Assemble the Lemon Curd Cupcakes
- Once the cupcakes have cooled completely, we are going to make the holes for the lemon curd.If you have piping bags with tips, you can use that to make the holes.If not, using a clean thumb, simply push down in the center of the cupcakes but not all the way to the bottom.
- Dust the tops with confectioners’ sugar. It’s ok if it gets in the hole.
- Fill the cupcake with the lemon curd and let it overflow out of the top of the hole into a nice round pool. When ready to use, re-stir the curd so it's smooth. If it is too thick to fill the cupcakes with, microwave the curd in 5 second increments until you get the desired consistency.
Notes
Nutrition
Recipe appearance was inspired by Martha Stewart's Meyer Lemon Cupcakes.
Ginny says
I LOVE lemon desserts and these are no exception! Perfect for spring!
Alicia says
I referenced this recipe to make some Key Lime Pie Cupcakes with a few tweaks, and they were delicious!
Lee says
They sound amazing!
john says
What a zesty cupcake! Absolutely delicious!