Triple Lemon Cupcakes

Triple Lemon Cupcakes | The Blonde Buckeye

One of my most popular AND favorite recipes ever was my Triple Lemon Macarons. Oh man, they were sooo good! I wanted to make another version of this treat, since the elements just went together so well… But this time, in cupcake form, with my Triple Lemon Cupcakes. I have a new love of lemon curd, especially when it comes to desserts. Lemon curd and buttercream are a match made in heaven.

Triple Lemon Cupcakes | The Blonde Buckeye

Since my mom got me a cupcake corer for Christmas (thanks momma!) I had to try it out asap. This was the first idea that came to mind. They’re a vanilla bean cupcake topped lemon-vanilla bean buttercream… and then filled with lemon curd. I used Meyer lemons, but definitely, any lemons will work. I mean… if you like lemon, these need to get on your radar asap. For sure one of my favorite cupcakes ever.

Triple Lemon Cupcakes | The Blonde BuckeyeTriple Lemon Cupcakes | The Blonde BuckeyeTriple Lemon Cupcakes | The Blonde Buckeye

Triple Lemon Cupcakes
Makes 12 cupcakes
  • 1½ cups All-purpose Flour
  • 1 Tablespoon Lemon Zest
  • 2 teaspoons Baking Powder
  • ½ teaspoon Kosher Salt
  • ½ cup Unsalted Butter, room temperature (1 stick)
  • 1 cup Granulated Sugar
  • 2 Eggs, room temperature
  • 2 teaspoons Vanilla Bean Paste (or extract)
  • ½ cup Whole Milk, room temperature
  • About ¼ cup Lemon Curd (store-bought or homemade)
  • 1 cup Unsalted Butter, room temperature
  • 3 cups Powdered Sugar
  • 1 Tablespoon Whole Milk
  • 1 Tablespoon Lemon Juice
  • 1-2 teaspoons Lemon zest
  • 1 teaspoon Vanilla Bean Paste (or extract)
  2. Preheat oven to 350 degrees F. Line 1 standard muffin pan with 12 paper liners.
  3. In a medium bowl, combine the flour, lemon zest, baking powder and salt together, set aside.
  4. In the the bowl of an electric mixer fitted with the paddle attachment, cream the butter & sugar together on medium-high for about 3-5 minutes until light & fluffy.
  5. Add the eggs in, one at a time, mixing & scraping the sides after each addition for about 30 seconds. Then add vanilla and mix another minute.
  6. At low speed, add in ⅓ of the dry ingredients, then half the milk mixture, mixing after each addition. Continue this pattern until everything is just combined, finishing with the dry (flour, milk, flour, milk, flour).
  7. Distribute the cupcake batter evenly among wells, they should be about ¾ full. Bake for about 20 minutes (or until inserted toothpick comes out clean). Allow cupcakes to cool in the pan for about 10 minutes, then transfer to a wire rack until room temperature.
  8. Once the cupcakes are cooled, using a cupcake corer or knife, hollow out the top of each one. The piece you remove should be about a 1" x 1" chunk. Fill each hole with about 1 teaspoon of lemon curd, depending on how much you prefer.
  10. In the the bowl of an electric mixer, beat the butter on medium until fluffy with the paddle attachment. Reduce speed to low, add sugar slowly until sugar is moistened, about a cup at a time. Add the milk, lemon juice, zest and vanilla. Continue to mix at medium-high speed until combined.
  11. Continue to beat frosting until blended & smooth (Add more sugar if it's too thin or runny, or more milk if too thick). Transfer frosting to pastry bag fitted with a decorating tip. Top each cupcake a swirl of frosting.



  1. These look absolutely stunning! And I bet they’re crazy delicious too!

  2. i love the filling and frosting. looks delish!

  3. These look fantastic. I love how you can see the flecks of vanilla bean and lemon zest in the frosting. Found you from Foodgawker and loving this recipe. Pinning!

  4. Absolutely lovely!! 😉

  5. Sweets improve & strengthen the bond between two hearts with mouth watering
    taste. The food pyramid breaks foodstuffs down into carbohydrates, proteins and fats.

    They were usually full of flavour along with the range of different types of fruity
    jellies was large – so I was in heaven.


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