Uploaded April 2026 | Updated September 2026, 2 weeks ago
Soft, moist lemon cupcakes filled with tangy lemon curd and topped with a light lemon mascarpone frosting. These easy cupcakes are bright, fresh, and perfect for any occasion!
►Full written recipe: thecookingfoodie.com/recipe/lemon-cupcakes
► Equipment I used in this video: amazon.com/shop/thecookingfoodie
►FOLLOW ME:
Instagram: instagram.com/thecookingfoodie
Facebook: facebook.com/thecookingfoodie
Website: thecookingfoodie.com
Ingredients:
For the cupcakes:
1 cup (200g) Sugar
1 tablespoon Lemon zest
1/4 cup (60g) Butter, softened
2 Eggs, large
1/4 cup (60ml) Lemon juice
1/2 cup (120ml) Buttermilk *see notes
1/4 cup (60ml) Oil
1½ cups (190g) All-purpose flour
1 teaspoon Baking powder
1/2 teaspoon Baking soda
1/4 teaspoon Salt
For the filling (optional):
Lemon curd
For the frosting:
1 cup (225g) Mascarpone, cold *see notes
3/4 cup (180ml) Heavy cream, cold
3/4 cup (80g) Powdered sugar
1 teaspoon Vanilla bean paste
1/2 cup (120g) Lemon curd, chilled
For decoration (optional):
Small pieces of sliced lemons
Drizzle of lemon curd
Instructions:
1. Prep: Preheat oven to 175°C (350°F) and line a muffin pan with cupcake liners.
2. Infuse the lemon zest: In a large bowl, combine the sugar and lemon zest. Rub them together using your fingers until the sugar becomes fragrant and slightly moist. This releases the natural oils and boosts the lemon flavor.
3. Cream the butter: Add the softened butter and mix until the mixture looks moist, sandy, and slightly creamy (it won’t be light and fluffy at this stage). Add the eggs one at a time, mixing well after each addition until smooth.
4. Add the liquid ingredients: Mix in the lemon juice, buttermilk, and oil until fully combined.
5. Mix the dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
6. Combine the batter: Add the dry ingredients to the wet ingredients and mix gently just until combined. Do not overmix.
7. Bake: Divide the batter evenly between liners, filling each about 3/4 full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a rack to cool completely.
8. Fill with lemon curd (optional): Once the cupcakes are completely cooled, use the back of a wide piping tip or a small knife to create a hole in the center. Fill each cupcake with 1–2 teaspoons of lemon curd. Set aside while making the frosting.
9. Make the frosting: In a large bowl, combine mascarpone, heavy cream, powdered sugar, and vanilla. Start mixing on low speed to combine, then increase to medium-high. Whip until the mixture is very thick and holds stiff, sharp peaks.
10. Fold in the Curd: Once you have a stiff base, add the chilled lemon curd and gently fold just combined
11. Frost and decorate: Transfer the frosting to a piping bag and frost the cupcakes as desired. Finish with a drizzle of lemon curd and small lemon slices (optional).
Soft, moist lemon cupcakes filled with tangy lemon curd and topped with a light lemon mascarpone frosting. These easy cupcakes are bright, fresh, and perfect for any occasion!
►Full written recipe: thecookingfoodie.com/recipe/lemon-cupcakes
► Equipment I used in this video: amazon.com/shop/thecookingfoodie
►FOLLOW ME:
Instagram: instagram.com/thecookingfoodie
Facebook: facebook.com/thecookingfoodie
Website: thecookingfoodie.com
Ingredients:
For the cupcakes:
1 cup (200g) Sugar
1 tablespoon Lemon zest
1/4 cup (60g) Butter, softened
2 Eggs, large
1/4 cup (60ml) Lemon juice
1/2 cup (120ml) Buttermilk *see notes
1/4 cup (60ml) Oil
1½ cups (190g) All-purpose flour
1 teaspoon Baking powder
1/2 teaspoon Baking soda
1/4 teaspoon Salt
For the filling (optional):
Lemon curd
For the frosting:
1 cup (225g) Mascarpone, cold *see notes
3/4 cup (180ml) Heavy cream, cold
3/4 cup (80g) Powdered sugar
1 teaspoon Vanilla bean paste
1/2 cup (120g) Lemon curd, chilled
For decoration (optional):
Small pieces of sliced lemons
Drizzle of lemon curd
Instructions:
1. Prep: Preheat oven to 175°C (350°F) and line a muffin pan with cupcake liners.
2. Infuse the lemon zest: In a large bowl, combine the sugar and lemon zest. Rub them together using your fingers until the sugar becomes fragrant and slightly moist. This releases the natural oils and boosts the lemon flavor.
3. Cream the butter: Add the softened butter and mix until the mixture looks moist, sandy, and slightly creamy (it won’t be light and fluffy at this stage). Add the eggs one at a time, mixing well after each addition until smooth.
4. Add the liquid ingredients: Mix in the lemon juice, buttermilk, and oil until fully combined.
5. Mix the dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
6. Combine the batter: Add the dry ingredients to the wet ingredients and mix gently just until combined. Do not overmix.
7. Bake: Divide the batter evenly between liners, filling each about 3/4 full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a rack to cool completely.
8. Fill with lemon curd (optional): Once the cupcakes are completely cooled, use the back of a wide piping tip or a small knife to create a hole in the center. Fill each cupcake with 1–2 teaspoons of lemon curd. Set aside while making the frosting.
9. Make the frosting: In a large bowl, combine mascarpone, heavy cream, powdered sugar, and vanilla. Start mixing on low speed to combine, then increase to medium-high. Whip until the mixture is very thick and holds stiff, sharp peaks.
10. Fold in the Curd: Once you have a stiff base, add the chilled lemon curd and gently fold just combined
11. Frost and decorate: Transfer the frosting to a piping bag and frost the cupcakes as desired. Finish with a drizzle of lemon curd and small lemon slices (optional).
