Transform your Easter celebration with these irresistible vanilla cupcakes filled with zesty lemon curd and topped with creamy vanilla frosting. These cupcakes are more than just a dessert—they’re a symbol of spring’s freshness and joy.
Their delicate, fluffy texture pairs perfectly with the tangy lemon curd, making each bite a burst of vibrant flavor.
The Perfect Spring Treat
These cupcakes are a festive way to celebrate Easter and welcome the warmer days of spring. Whether you’re hosting a family gathering or need a standout dessert for an Easter brunch, these lemon-filled cupcakes are sure to impress.
Decorated with optional garnishes like shredded coconut, mini Cadbury eggs, or edible flowers, they’ll be the star of your dessert table.
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Easy Substitutions and Tips
- Make It Gluten-Free: Swap the all-purpose flour with a 1:1 gluten-free baking blend to accommodate dietary needs without sacrificing flavor or texture.
- Dairy-Free Option: Replace butter with plant-based alternatives and use almond or coconut yogurt for the sour cream.
- Flavor Twist: Add a touch of lavender or rosemary to the lemon curd for a floral, Mediterranean-inspired twist.
Creative Decorating Ideas
Turn these cupcakes into a visual masterpiece by customizing the toppings. Use pastel-colored sprinkles or edible glitter to enhance their festive charm. If you want a rustic look, pipe the frosting with a star tip and sprinkle with toasted coconut.
Ideal for Any Occasion
Though perfect for Easter, these cupcakes also make an excellent choice for birthdays, baby showers, or any spring celebration. They’re easy to transport, making them a great option for potlucks or picnics.
Indulge in the harmony of vanilla and lemon with these beautifully crafted cupcakes. Your guests will savor every bite, and you’ll love how effortlessly they elevate any gathering.
Recipe
Easter Vanilla Cupcakes with Lemon Curd Filling and Vanilla Frosting
Ingredients
- **Vanilla Cupcakes:**
- – 1 1/2 cups all-purpose flour
- – 1 1/2 teaspoons baking powder
- – 1/2 teaspoon salt
- – 1/2 cup butter softened
- – 1 cup sugar
- – 2 large eggs
- – 1 teaspoon vanilla extract
- – 1/2 cup milk
- – 1/4 cup sour cream or plain yogurt
- –
- **Lemon Curd:**
- – 3 egg yolks
- – 2 whole large eggs
- – 3/4 cup sugar
- – 1/2 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 1/2 teaspoons pure vanilla extract
- –
- **Optional Garnish:**
- – Shredded coconut
- – Mini Cadbury eggs
- – Edible flowers e.g., tulips
Instructions
- **For the Vanilla Cupcakes:**
- Preheat your oven to 350°F (175°C) and 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, cream the softened butter and sugar together using 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, then 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 3/4 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 before transferring them to a wire rack to cool completely.
- —
- **For the Lemon Curd:**
- Set up a double boiler by filling a saucepan with a few inches of water and bringing it to a simmer. Place a heatproof bowl over the saucepan, ensuring the bottom of the bowl 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 and 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 cooled 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, or an edible flower for a festive finish.
Notes
– Store the cupcakes in an airtight container in the refrigerator for up to 3 days.
– For a lighter frosting, substitute half of the butter with cream cheese. Enjoy these light, citrusy, and creamy cupcakes as the perfect Easter treat!
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.