Easter Cupcakes: Vanilla Cupcakes With Lemon Curd Filling

Looking for a dessert that brings sunshine to your celebration? These Easter cupcakes are exactly what you need. Combining buttery vanilla cupcakes, a tangy lemon curd filling, and a smooth vanilla frosting, they’re the ultimate spring treat.

I still remember making these for an Easter brunch—they were the centerpiece of the dessert table, stealing the spotlight with their cheerful colors and irresistible flavors. Whether you’re hosting a spring gathering, tea party, or holiday dessert spread, these cupcakes are elegant yet approachable and guaranteed to delight.

Why These Lemon Curd Cupcakes Are Perfect For Easter

These cupcakes combine all the elements of a great Easter dessert: they’re bright, cheerful, and full of fresh spring flavors. The homemade lemon curd adds a citrusy tanginess that pairs beautifully with the light, buttery vanilla cupcakes. Topped with creamy vanilla frosting, they’re not just a treat—they’re an experience.

What makes them even more special is the endless opportunity for creative decorating. Garnish with pastel sprinkles, mini Cadbury eggs, or edible flowers for a festive touch.

You can even pipe floral designs onto the frosting to elevate them for special occasions.

Tips For Making The Best Vanilla Cupcakes With Lemon Filling

• Prep Ahead: The lemon curd can be made a day in advance, allowing it to chill and thicken for the perfect filling.
• Measure Precisely: Use a kitchen scale to ensure your ingredients are accurate, especially when baking the cupcakes.
• Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature for a smooth, airy batter.
• Don’t Overmix: Mix the batter just until combined to keep the cupcakes light and fluffy.

These tips ensure every batch of cupcakes is bakery-quality and delicious.

Easy Easter Cupcake Variations

• Gluten-Free Option: Substitute all-purpose flour with gluten-free flour for a crowd-pleasing dessert.
• Dairy-Free Adaptations: Use vegan butter and plant-based milk to make the cupcakes and frosting dairy-free.
• Fruity Additions: Swirl raspberry puree into the frosting for a pop of color and flavor.
• Toppings Galore: Add garnishes like shredded coconut, candied lemon slices, or pastel sprinkles to match your Easter theme.

With these variations, you can make the cupcakes perfectly suited to your guests’ preferences and dietary needs.

Substitutions & Fun Variations

• Lemon Lovers: Add extra lemon zest to the cupcake batter for an extra burst of citrus flavor.
• Coconut Twist: Swap out vanilla frosting for a coconut-flavored frosting and sprinkle with shredded coconut.
• Elegant Garnishes: For a more sophisticated look, decorate with edible flowers or a dusting of powdered sugar.

These versatile options make the cupcakes perfect for any occasion, from a baby shower to a birthday party.

My Best Tips For Success

• Use Fresh Lemon Juice: The vibrant, zesty flavor of freshly squeezed lemon juice and zest is unmatched and brings the lemon curd to life.
• Core Your Cupcakes Carefully: When filling the cupcakes, use a cupcake corer or a small knife to create a clean, deep cavity for the lemon curd.
• Balance Sweetness: The tangy lemon curd balances the sweetness of the frosting, so don’t shy away from bold citrus flavors.

These are lessons I’ve learned over time, and they’ve never failed me when making these delightful spring cupcakes.

Perfect For Any Celebration

These Easter cupcakes aren’t just a dessert—they’re a centerpiece for your holiday table. Their bright, fresh flavors and elegant appearance make them ideal for spring gatherings, tea parties, or Easter brunch. I’ve even made these for birthdays, and they were a hit every time.

The best part is how approachable they are to bake. Whether you’re an experienced baker or just getting started, this recipe is easy to follow and rewarding to make. Every bite is light, sweet, and filled with memories waiting to be made.

Treat yourself and your loved ones to these festive, delicious cupcakes that truly capture the essence of spring. From their homemade lemon curd filling to their versatile toppings, they’re the kind of dessert that turns any occasion into something special.

5 from 1 vote

Easter Cupcakes: Vanilla Cupcakes with Lemon Curd Filling and Vanilla Frosting

This Easter cupcake recipe combines moist vanilla cupcakes with a tangy lemon curd filling and creamy vanilla frosting, making them a delightful treat for the holiday. Perfectly garnished with coconut, Cadbury eggs, or edible flowers, these cupcakes bring festive charm and delicious flavor to any Easter gathering.

Print Recipe Pin Recipe

Prep Time:30 minutes mins

Cook Time:20 minutes mins

Equipment

• Muffin tin
• Cupcake liners
• Mixing bowls
• Electric mixer
• Double boiler or heatproof bowl for lemon curd
• Fine-mesh sieve
• Piping bag or spoon for frosting

Ingredients

Vanilla Cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup butter softened
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk
• ¼ cup sour cream or plain yogurt

Lemon Curd:

• 3 egg yolks
• 2 whole large eggs
• ¾ cup sugar
• ½ cup fresh lemon juice from 3–4 lemons
• 1 tablespoon lemon zest
• 6 tablespoons butter cut into small pieces

Vanilla Frosting:

• 1 cup butter softened
• 2 cups powdered sugar
• 2–3 tablespoons heavy cream
• 1 ½ teaspoons pure vanilla extract

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Instructions

For the Vanilla Cupcakes:

• Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 3–4 minutes.
• Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
• Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk in two additions. Begin and end with the dry ingredients.
• Gently fold in the sour cream or yogurt until fully incorporated.
• Divide the batter evenly among the cupcake liners, filling each about ¾ full.
• Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

For the Lemon Curd:

• Set up a double boiler: Fill a saucepan with a few inches of water and bring to a simmer. Place a heatproof bowl over the saucepan, ensuring the bottom does not touch the water.
• In the bowl, whisk together the egg yolks, whole eggs, sugar, lemon juice, and lemon zest.
• Stir the mixture constantly over medium-low heat for 8–10 minutes, or until it thickens and coats the back of a spoon.
• Remove the curd from heat. Gradually add the butter, a few pieces at a time, stirring until fully melted and smooth.
• Strain the curd through a fine-mesh sieve to remove any lumps. Cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until completely chilled.

For the Vanilla Frosting:

• In a large bowl, beat the butter on medium speed until smooth and creamy.
• Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
• Add 2 tablespoons of heavy cream and the vanilla extract. Beat on high speed for 2–3 minutes. If the frosting is too thick, add an additional tablespoon of cream.
• —

Assembly:

• Using a knife or cupcake corer, cut out a small hole in the center of each cupcake.
• Spoon or pipe the chilled lemon curd into the center of each cupcake.
• Pipe or spread the vanilla frosting on top of each cupcake, covering the lemon curd completely.
• Garnish with shredded coconut, a mini Cadbury egg, and/or an edible flower for a decorative finish.

Notes

The lemon curd can be prepared up to 3 days in advance and stored in the refrigerator.
– For extra Easter flair, consider tinting the frosting with pastel food coloring.
– These cupcakes are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days.

Course: Dessert

Cuisine: American

Keyword: Easter cupcake ideas, Festive cupcake decorations, Lemon curd cupcakes, Spring dessert recipes, Vanilla cupcake ideas