Lemon Cupcakes

Lemon curd stuffed in an angel food cupcake and topped with lemon whipped cream frosting.
Course Baked Good, CUPCAKES!, Dessert
Cuisine American
Keyword angel food cupcakes, cupcakes, lemon cupcakes, lemon curd, lemony cupcakes
Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings 12 servings
Calories 278kcal
Author Dana at


For the lemon curd

  • 1/2 cup lemon juice fresh squeezed
  • 3/4 cup granulated sugar
  • 3 egg yolks lightly beaten
  • 4 tablespoons unsalted butter
  • pinch kosher salt

For the angel food cupcakes

  • 3/4 cup + 2 tablespoons granulated sugar
  • 1/2 cup all-purpose flour sifted
  • 1/2 teaspoon kosher salt
  • 6 egg whites at room temperature
  • 1/2 teaspoon vanilla bean paste or vanilla extract
  • 3/4 teaspoon cream of tartar

For the lemon whipped cream frosting

  • 2 cups heavy whipping cream
  • 4 tablespoons powdered sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1 tablespoon prepared lemon curd


For the lemon curd

  • Place the lemon juice, sugar, egg yolks, butter, and salt into a small saucepot. Whisk to combine. Place the saucepot over medium heat and let come to a slow boil, whisking constantly, or it can burn on the bottom.
  • Continue to boil the curd gently for 3-4 minutes, stirring constantly until thickened. Take the pot off the heat, let cool. Use to fill the cupcakes or store in an airtight container in the fridge until ready to use.

For the angel food cupcakes

  • Preheat the oven to 350°F. Line a cupcake tin with cupcake liners and set aside. In a food processor, add the sugar and pulse until very fine, about 2 minutes. Sift half of the sugar with the flour and salt, set aside. 
  • In a large bowl add the egg whites, add in the water, vanilla, and cream of tartar. With a hand mixer or a stand mixer, mix on low until fully combined. Gradually add in the remaining sugar until well mixed in. Place mixer on medium speed until egg whites form medium peaks.
  • Start to add in the flour mixture a little at a time by sifting it onto the surface of the egg mixture and folding it in in very small batches by hand. 
  • Fill the cupcake liners about 3/4 full. Bake for 16 to 18 minutes or until a toothpick inserted into the middle comes out clean. Let the cupcakes cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.

For the lemon whipped cream frosting

  • Add the heavy cream to a large bowl. Using a hand mixer or stand mixer with the whisk attachment, mix on low until bubbles start to form. Add in the powdered sugar one tablespoon at a time, mixing between additions. Add the cornstarch and vanilla once the cream starts to form soft peaks.
  • Continue to mix on medium speed until the cream will stand up on the whisk and will not move. Do not over beat or you will have butter. Add in the lemon curd, and fold in by hand until fully combined.

Lemon Cupcake Assembly

  • Only assemble the lemon cupcakes once the cupcakes are completely cooled. Add some lemon curd to a piping bag with a small round tip. Gently press into the middle of the cupcake about 1/2 inch down. Squeeze some curd into the cupcake center, only about a teaspoons worth. Continue with all the cupcakes.
  • Place whipped cream into a piping bag or frost however you wish. Add mint leaves and large yellow sprinkles for garnish, if desired.


Calories: 278kcal | Carbohydrates: 22g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 113mg | Sodium: 140mg | Potassium: 106mg | Sugar: 15g | Vitamin A: 765IU | Vitamin C: 4.2mg | Calcium: 34mg | Iron: 0.4mg