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.
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
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.
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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.
- 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.