Print

Perfect Lemon Curd Easter Cupcakes with Pastel Meringue Buttercream

lemon curd cupcakes - featured image
Print Recipe

Bright and tender lemon cupcakes filled with tangy lemon curd and topped with silky pastel meringue buttercream, perfect for Easter and springtime gatherings.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour, sifted
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • Zest from 2 lemons
  • ¼ cup (60ml) fresh lemon juice
  • ½ cup (120ml) whole milk, room temperature (or almond milk)
  • 1 tsp vanilla extract
  • ½ cup (120ml) fresh lemon juice (for lemon curd)
  • ¾ cup (150g) granulated sugar (for lemon curd)
  • 3 large eggs (for lemon curd)
  • 6 tbsp (85g) unsalted butter, cut into pieces (for lemon curd)
  • Zest from 2 lemons (for lemon curd)
  • 4 large egg whites (for meringue buttercream)
  • 1 cup (200g) granulated sugar (for meringue buttercream)
  • 1 cup (227g) unsalted butter, softened (for meringue buttercream)
  • 1 tsp vanilla extract (for meringue buttercream)
  • Natural pastel food coloring (powder or gel) – small amounts of pink, blue, yellow, and green

Instructions

  1. Prepare the Lemon Curd: In a medium saucepan, whisk together ½ cup (120ml) lemon juice, ¾ cup (150g) sugar, 3 eggs, and zest from 2 lemons. Cook over medium-low heat, stirring constantly with a wooden spoon, until thickened and coats the back of the spoon (8-10 minutes). Remove from heat, stir in 6 tbsp (85g) butter until smooth. Transfer to a bowl, cover with plastic wrap pressed on surface, chill at least 1 hour.
  2. Make the Cupcake Batter: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. Whisk together flour, baking powder, and salt. In a mixer, beat ½ cup (115g) softened butter with ¾ cup (150g) sugar until pale and fluffy (~3 minutes). Add eggs one at a time, beating well after each. Mix in lemon zest and vanilla. Alternate adding dry ingredients and ½ cup (120ml) milk, starting and ending with dry. Mix until just combined.
  3. Bake the Cupcakes: Divide batter evenly among liners, filling two-thirds full. Bake 18-22 minutes or until toothpick comes out clean. Cool completely on wire rack.
  4. Fill the Cupcakes: Core out center of cooled cupcakes with paring knife or corer. Spoon or pipe chilled lemon curd into center, filling about three-quarters full.
  5. Make the Meringue Buttercream: In heatproof bowl over simmering water, whisk 4 egg whites and 1 cup (200g) sugar constantly until sugar dissolves and mixture reaches 160°F (70°C). Transfer to stand mixer, whip on high until stiff, glossy peaks form and cools to room temp (~10 minutes). On low speed, add 1 cup (227g) softened butter tablespoon by tablespoon until smooth. Add 1 tsp vanilla, beat until fluffy.
  6. Color and Pipe Frosting: Divide buttercream into 4 bowls. Tint each with different pastel color using natural food coloring. Spoon colors side by side into large piping bag fitted with star tip. Pipe generous swirls atop filled cupcakes.
  7. Final Touches: Optionally garnish with thin lemon slice or edible flowers. Chill briefly if warm to set buttercream.

Notes

Use Meyer lemons for sweeter, less tart curd if available. For dairy-free, substitute vegan margarine and coconut milk; coconut oil can replace butter in buttercream but texture differs. Meringue buttercream requires patience: ensure egg whites are room temperature and sugar syrup reaches 160°F. Don’t rush adding butter or it may separate. Avoid overfilling cupcakes with curd to prevent oozing. Store leftovers at room temperature up to 2 days or refrigerate if warm, bring to room temp before serving. Cupcakes freeze well wrapped individually for up to 1 month.

Nutrition

Keywords: lemon cupcakes, lemon curd, meringue buttercream, Easter cupcakes, pastel frosting, spring dessert, lemon dessert

Find it online: https://tempotaste.com/perfect-lemon-curd-easter-cupcakes-easy-pastel-meringue-buttercream-recipe/