Irresistible Dairy-Free Lemon Cupcakes with Homemade Lemon Curd Filling
Prepare to delight your taste buds with these truly irresistible Lemon Cupcakes with Lemon Curd Filling. Perfect for brightening any occasion, from festive Easter gatherings and thoughtful Mother’s Day celebrations to simply satisfying a craving for something wonderfully refreshing, these cupcakes encapsulate the essence of spring and summer in every bite. The best part? This entire recipe is designed to be dairy-free, making it an excellent choice for those with sensitivities or dietary preferences. If dairy isn’t a concern for you, simply swap out the dairy-free butter for traditional butter – the incredible flavor remains just as vibrant!
Why These Lemon Curd Cupcakes Are Your Next Favorite Dessert
These lemon-infused treats are more than just cupcakes; they are an experience. Crafted with care to ensure maximum flavor and delightful texture, they promise to become a staple in your recipe collection. Here’s why you’ll absolutely adore them:
- A Symphony of Lemon Perfection: Get ready for a triple dose of lemon goodness! Each cupcake is a fluffy, moist base infused with a subtle lemon flavor. Then, they are generously filled with luscious homemade lemon curd, delivering a burst of tangy sweetness. Finally, they are elegantly topped with even more of that bright, zesty curd, ensuring every mouthful is pure lemon heaven. What more could a true lemon enthusiast desire? This layered lemon experience provides an unparalleled citrus punch that will awaken your senses.
- Effortlessly Dairy-Free: We understand the importance of delicious treats that cater to various dietary needs. This recipe is meticulously developed to be completely dairy-free, utilizing vegan butter and almond milk without sacrificing any of the rich taste or tender texture you expect from a classic cupcake. You won’t believe these are dairy-free, and neither will your guests! Enjoy a guilt-free indulgence that everyone can appreciate.
- Perfectly Balanced Sweetness: Unlike many cupcakes drowned in overly sweet buttercream, these lemon curd cupcakes offer a beautifully balanced flavor profile. The vibrant tartness of the lemon curd cuts through the sweetness of the cupcake base, creating a refreshing dessert that isn’t cloyingly sugary. The lemon curd serves as both the irresistible filling and the light, elegant topping, making for a sophisticated and less heavy treat. Plus, using the curd as a topping saves you valuable time and effort, eliminating the need to prepare and apply a separate frosting! Of course, if you crave a classic frosted look, you can certainly add a lemon buttercream, but we promise the curd alone is spectacular.
- Every Component Shines: From the moment you taste the delicate, gently lemon-flavored cupcake base to the rich, creamy burst of the tangy lemon curd filling, every element of this dessert is a star in its own right. The cupcake itself boasts a lovely, subtle lemon essence that is perfectly enjoyable on its own. However, when combined with our homemade dairy-free lemon curd, the flavors meld into an extraordinary taste sensation that is truly out of this world. It’s a harmonious blend of textures and flavors that will leave you craving more.
Essential Ingredients for These Zesty Lemon Cupcakes
Crafting these delectable dairy-free lemon cupcakes requires a selection of fresh, high-quality ingredients. The success of any recipe lies in its components, and for a dessert that shines with bright citrus flavors, freshness is key. Here’s a detailed look at what you’ll need to gather:
For the Irresistible Lemon Cupcakes
- Dairy-Free Butter: For a truly dairy-free experience, opt for a high-quality vegan butter. I personally recommend Earth Balance buttery sticks for their excellent flavor and texture, which closely mimics traditional butter in baking. If dairy is not an issue for you, feel free to use regular unsalted butter.
- Eggs: Essential for structure and moisture, providing the perfect tender crumb to your cupcakes.
- Fresh Lemons: You’ll need both the bright, aromatic lemon zest and the tangy, refreshing fresh lemon juice. Always zest your lemons before juicing them to get the most flavor!
- Almond Milk: Unsweetened almond milk is my go-to for this recipe, contributing to the dairy-free nature without adding extra sugar. However, any other unsweetened milk substitute (like soy milk or oat milk) will work wonderfully. If you don’t need to avoid dairy, regular milk can be used.
- Granulated Sugar: To provide the perfect amount of sweetness to balance the lemon. Organic granulated sugar is a great option if you prefer.
- All-Purpose Flour: The foundation of our cupcake batter, ensuring a light and airy texture.
- Baking Powder: Our leavening agent, crucial for those beautifully risen, fluffy cupcakes.
- Vanilla Extract: A touch of vanilla enhances the overall flavor profile, adding warmth and depth that complements the lemon.
- A Pinch of Salt: A tiny bit of salt is vital for balancing flavors and making all the other ingredients sing.
For the Velvety Lemon Curd Filling & Topping
The star of these cupcakes is undoubtedly the vibrant lemon curd. While you can opt for store-bought to save time, making it from scratch truly elevates the flavor. The detailed recipe for our Dairy-Free Homemade Lemon Curd is available separately, but here are the key ingredients:
- Plenty of Fresh Lemons: This is non-negotiable for superior flavor. You’ll need about 3 fresh lemons to get enough lemon juice and lemon zest. While bottled juice or jarred zest can be used in a pinch, they simply won’t yield the same bright, intense lemon flavor that fresh ingredients provide.
- Egg Yolks: We focus solely on egg yolks for our lemon curd, as they create a richer, brighter yellow hue and a wonderfully smooth, less “fussy” texture. Especially with organic eggs, the yolks contribute significantly to the curd’s luxurious feel and color.
- Dairy-Free Butter: Again, dairy-free or vegan butter (like Earth Balance buttery sticks) is used to keep the curd dairy-free. For those without dairy restrictions, real butter is a perfect substitute.
- Granulated Sugar: One cup of sugar is typically needed to balance the intense tartness of the lemon, creating a perfectly sweet-and-sour curd. Organic sugar is a good choice if you prefer.
How to Bake and Assemble Your Lemon Curd Cupcakes
Creating these delightful cupcakes is a straightforward process, broken down into manageable steps. For the best results, we recommend preparing your lemon curd first, allowing it to cool completely while you bake the cupcakes.
Step-by-Step: Making the Lemon Cupcake Batter
The foundation of these outstanding cupcakes is a light, airy, and delicately lemon-flavored batter. Follow these steps for perfect results:
STEP 1: Prepare Your Oven and Muffin Pan. Begin by preheating your oven to 350°F (175°C). Line a 12-cup muffin pan with paper cupcake liners. This ensures easy removal and quick cleanup.
STEP 2: Zest and Juice Your Lemons. Using a microplane or fine grater, carefully zest your lemon. You’ll need 1 teaspoon of zest for the cupcakes. Then, juice the lemon to get 1/2 teaspoon of fresh lemon juice. Set these aside.
STEP 3: Cream Butter and Sugar. In a large mixing bowl, using either a stand mixer with a paddle attachment or a handheld electric mixer, cream together the softened dairy-free butter (or real butter) and granulated sugar until the mixture is light, fluffy, and pale in color. This step is crucial for incorporating air and creating a tender cupcake.
STEP 4: Incorporate Wet Ingredients. Add the eggs one at a time, mixing well after each addition until fully combined. Scrape down the sides of the bowl as needed. Then, stir in the vanilla extract, fresh lemon juice, and lemon zest. Mix until just combined.
STEP 5: Combine Dry Ingredients. In a separate bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt. This ensures the leavening agents are evenly distributed throughout the flour.
STEP 6: Alternate Wet and Dry. Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the almond milk. Begin and end with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix the batter, as this can lead to tough cupcakes. A few lumps are perfectly fine!
STEP 7: Fill and Bake. Divide the cupcake batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake in the preheated oven for 19-20 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean. Baking times can vary by oven, so keep an eye on them. The tops should be lightly golden and might develop a slightly crunchy texture, which adds a wonderful contrast!
STEP 8: Cool Completely. Once baked, remove the cupcakes from the oven and let them cool in the muffin pan for a few minutes before transferring them to a wire rack to cool completely. This is very important! Do not attempt to core or fill warm cupcakes, as they may fall apart.
Making the Dairy-Free Lemon Curd (Brief Overview)
While the full, printable recipe for my Dairy-Free Lemon Curd is available at the provided link, here’s a quick summary of the essential steps for your convenience:
STEP 1: Separate Egg Yolks. Carefully separate the yolks from the whites of 6 eggs. You will only be using the egg yolks for a rich, vibrant curd.
STEP 2: Zest and Juice Lemons. You’ll need about 2 1/2 teaspoons of lemon zest and 1/2 cup of fresh lemon juice. Remember to zest your lemons *before* cutting and juicing them to make the process much easier! A microplane zester is highly recommended for efficiency and finer zest.
PRO TIP: The Magic of a Microplane! If you’re new to zesting citrus, don’t be intimidated. It’s surprisingly simple, especially with a microplane zester. This tool makes quick work of getting fine, flavorful zest without incorporating bitter pith. If you don’t have one, a regular grater will work, but it requires a bit more care. I honestly wish I had invested in a microplane earlier in my culinary journey! Click here to see the microplane zester I use – it’s a game-changer! (Note: purchasing through this link supports my blog at no extra cost to you.)
STEP 3: Cook Curd Ingredients. In a saucepan, combine the egg yolks, sugar, lemon zest, and lemon juice. Whisk continuously over medium heat until the mixture comes to a boil. As soon as it boils, reduce the heat to low and continue whisking until the curd thickens significantly. It should coat the back of a spoon. The color will also intensify to a beautiful bright yellow.
STEP 4: Stir in Butter and Cool. Once thickened, remove the pan from the heat and immediately stir in the dairy-free butter until it’s completely melted and incorporated. Transfer the curd to a heatproof bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and allow it to cool completely in the refrigerator. The curd will thicken further as it chills.
Core and Fill Your Lemon Cupcakes
Now for the fun part – transforming your plain lemon cupcakes into delightful filled treats!
STEP 1: Ensure Cupcakes Are Cool. As mentioned earlier, make sure your cupcakes are completely cooled before attempting this step. Warm cupcakes will crumble.
STEP 2: Core Each Cupcake. Using a cupcake corer, gently remove the center from each cupcake. This creates the perfect cavity for your lemon curd. For easier removal of the cake core, you can dip the corer in a little cornstarch between each cupcake.
STEP 3: Fill with Lemon Curd. Now, carefully fill each cored cupcake generously with the cooled lemon curd. You have a few options for this: my preferred method is using a cupcake filler/injector, which makes the process tidy and efficient, especially with a smooth filling like curd. An icing bag with a round tip also works well, or even a spoon if you don’t mind a little delightful mess – remember, you’ll be topping them with more curd anyway!
STEP 4: Replace the Cake Centers. After filling, gently place the top portion of the removed cake center back into the cupcake. This helps to create a slightly more level surface for your final topping and prevents a sunken appearance. Don’t worry if it’s not perfectly neat; it will be covered.
Finally, Top and Enjoy Your Zesty Creations!
The grand finale! A generous dollop of lemon curd completes these culinary masterpieces.
Spread Lemon Curd on Top: Take your remaining lemon curd and lovingly spread a dollop on top of each filled cupcake. You can make it smooth, swirl it artistically, or simply spoon it on for a rustic charm. For an extra touch of sparkle and a hint of texture, consider sprinkling a tiny bit of granulated sugar over the top of each cupcake. Serve immediately and watch them disappear!
These lemon curd filled lemon cupcakes are truly a celebration of citrus. Their bright, zesty flavor and tender texture make them an unforgettable dessert for any occasion. Enjoy the refreshing tang and subtle sweetness that will undoubtedly leave a lasting impression on anyone lucky enough to try them!
Tips for Perfect Lemon Cupcakes Every Time
- Room Temperature Ingredients: Ensure your dairy-free butter and eggs are at room temperature. This helps them cream together smoothly and incorporate air, leading to a lighter, fluffier cupcake texture.
- Don’t Overmix: Overmixing the batter can develop the gluten in the flour, resulting in tough, dense cupcakes. Mix until just combined.
- Zest Before Juicing: Always zest your lemons before you cut and juice them. It’s much easier to get all that flavorful zest from a whole lemon.
- Quality Lemon Curd: While store-bought lemon curd can save time, homemade curd truly makes a difference in flavor and freshness. If you opt for store-bought, choose a high-quality brand.
- Cool Completely: Patience is key! Make sure the cupcakes are completely cool before coring and filling to prevent crumbling.
- Cornstarch for Corer: If your cupcake corer sticks, dip it in a little cornstarch between each cupcake to help release the cake center more easily.
Delicious Variations to Try
- Berries and Cream: Add a few fresh raspberries or blueberries to the cupcake batter before baking for an extra fruity burst. You could also garnish the finished cupcakes with fresh berries.
- Coconut Twist: Swap almond milk for coconut milk in the cupcake batter and sprinkle toasted coconut flakes on top of the lemon curd for a tropical touch.
- Whipped Cream Topping: Instead of extra lemon curd on top, try a dollop of dairy-free whipped cream (or regular whipped cream) for a lighter finish, then drizzle with a bit of curd.
- Lemon Glaze: If you prefer a lighter topping than curd but still want lemon, whisk powdered sugar with a little lemon juice to create a simple glaze.
Storage Instructions
To keep your dairy-free lemon cupcakes with lemon curd filling fresh and delicious, store them in an airtight container in the refrigerator. They will stay fresh for up to 3-4 days. For optimal flavor and texture, allow them to come to room temperature for about 15-20 minutes before serving. Freezing is generally not recommended for filled cupcakes as the texture of the curd can change upon thawing.
Frequently Asked Questions (FAQs)
Here are some common questions you might have about making these delicious lemon treats:
Q: Can I use store-bought lemon curd?
A: Yes, absolutely! While homemade curd offers the best flavor, using store-bought lemon curd is a fantastic time-saver and works perfectly in this recipe. Just ensure it’s a good quality brand.
Q: What if I don’t have a cupcake corer?
A: No problem! You can use a small knife (like a paring knife) to carefully cut a cone shape out of the center of each cupcake. Alternatively, use the wide end of a piping tip or a small spoon to scoop out the middle.
Q: Can I make these ahead of time?
A: Yes, both the lemon curd and the cupcakes can be made a day in advance. The lemon curd can be stored in an airtight container in the refrigerator for up to a week. The baked, cooled cupcakes can be stored at room temperature in an airtight container overnight. Assemble the cupcakes with the curd filling and topping closer to serving time for the freshest results, or up to 24 hours in advance if refrigerated.
Q: Can I make a larger batch?
A: Yes, this recipe is easily scalable. Simply double or triple the ingredients for both the cupcakes and the lemon curd, and use additional muffin pans as needed. Adjust baking times slightly if baking multiple pans simultaneously.
Lemon Cupcakes with Lemon Curd Filling
Kelly Kirkendoll
Pin Recipe
Equipment
- 1 Citrus Zester (preferably a microplane)
- 1 cupcake corer
- 1 cupcake injector (or icing bag with a round tip)
- 1 stand mixer or handheld mixer
Ingredients
- 1 batch Kitchen Gone Rogue homemade lemon curd (get the full recipe here, or use store-bought)
- 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 (from 1 lemon)
- 1 tsp fresh lemon zest (from 1 lemon)
- 1 1/2 cups all-purpose flour
- 1 3/4 tsp baking powder
- 1/2 cup almond milk (I use original, unsweetened; other dairy-free milks work too)
- a pinch of salt
Instructions
- Make the lemon curd – get the full dairy-free recipe at https://www.kitchengonerogue.com/dairy-free-homemade-lemon-curd/. Ensure it is completely cooled before use.
- Preheat oven to 350 degrees F (175°C) and line a 12-cup cupcake pan with paper liners.
- In a large bowl, cream together the sugar and softened vegan butter (or real butter) using a stand mixer or handheld electric beaters until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract, fresh lemon juice, and lemon zest; mix until just combined.
- In a separate bowl, whisk together the flour, baking powder, and a pinch of salt.
- Alternately add the dry ingredients and almond milk to the wet ingredients, beginning and ending with the dry. Mix slowly until the batter is smooth and just combined, being careful not to overmix.
- Fill muffin cups about 2/3 full with the batter.
- Bake for 19-20 minutes, or until a toothpick inserted into the center comes out clean. Baking times vary by oven; the tops may get slightly crunchy, which is delicious!
- Remove from oven and let cupcakes cool completely on a wire rack.
- Use a cupcake corer tool to carefully remove the center of each cupcake. (Tip: Dip the corer in cornstarch between cupcakes to make removal easier.)
- Using the fat side of a chopstick or a small spoon, gently push the cored cake piece out of the tool and into a bowl. Save these pieces.
- Fill each cupcake cavity generously with the cooled lemon curd. Then, gently “plug” the top of the hole with the top portion of the saved cupcake core. (This step can be skipped, but your cupcakes may develop a slightly sunken area in the middle without it.)
- “Ice” the tops of the cupcakes with a generous spoonful of the remaining lemon curd. For an optional touch, sprinkle with a little granulated sugar. Serve and enjoy your zesty, dairy-free treats! (If you prefer a more traditional but still lemony icing, consider using a lemon curd-infused buttercream.)
Notes
My full homemade dairy-free lemon curd recipe can be found at: https://www.kitchengonerogue.com/dairy-free-homemade-lemon-curd/
© Kitchen Gone Rogue. www.kitchengonerogue.com