These cupcakes are boldly flavored with lemon three different ways: in the batter, in the lemon curd filling, and in the frosting. Serve these lemon cupcakes at your next spring or summer gathering!
To make the lemon cupcakes: Preheat the oven to 350°F (180°C). Line two standard 12-count muffin pans (or one 24-count muffin pan) with 16 cupcake liners and set aside.
In a large mixing bowl, whisk together the cake flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the butter and granulated sugar together until light and fluffy (about 3 to 4 minutes).
Mix in the eggs, one at a time. Then, mix in the lemon juice, lemon zest, and vanilla extract until fully combined. The mixture may look curdled at this point, this is okay.
Mix in the dry ingredients in two additions alternating with the buttermilk, making sure to mix well after each addition. Use a rubber spatula to turn the batter and make sure everything is well combined.
Evenly distribute the batter between all 16 cupcake liners, making sure to only fill them about ⅔ of the way full.
Bake for 15 to 20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when lightly touched.
Remove from the oven, then carefully remove the cupcakes from the pan and transfer to a wire rack to cool completely.
To make the lemon buttercream frosting: In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter on medium speed until smooth.
Mix in half of the powdered sugar on low speed until fully combined, then mix in the remaining half of the powdered sugar.
Add the lemon juice, heavy whipping cream, 2 teaspoons of lemon zest, and salt and mix on low-medium speed until fully combined, making sure to stop and scrape down the sides of the bowl as needed.
Taste and add up to one more teaspoon of lemon zest, if desired.
To assemble the cupcakes: Using a sharp knife, cut a hole in the center of each cupcake and make a small tunnel. Make sure you do not cut all the way to the bottom of the cupcake! You should end up with a cone shaped piece once you remove it.
Spoon 1 tablespoon of lemon curd into the center of each cupcake. Cut the top off of the piece you removed earlier and place it back on top of the lemon curd.
Add the lemon buttercream frosting to a piping bag and pipe on top of the cupcakes.
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Notes
Storage Instructions: Cupcakes may be stored in an airtight container at room temperature for up to 2 days or in the fridge for 3 to 4 days.Freezing Instructions: Cupcakes and frosting will freeze well for up to 3 months. Thaw overnight in the fridge, then bring to room temperature and mix the frosting well before frosting the cupcakes.