Meyer lemon cupcakes are the kind of treat that wins people over with their first bite, soft white cake hiding a spoonful of sweet-tart curd. The fruit itself is a cross between a lemon and a mandarin orange, so the flavor stays bright without turning sharp. If you have a bowl of these little citrus gems sitting around, this is a happy place for them to land.
What Makes These Citrus Cupcakes Special
- Tender white crumb with a mellow, sunny lemon flavor
- A pocket of homemade Meyer lemon curd tucked in the middle
- Silky lemon buttercream piped right on top
- A fun bakery-style surprise hiding inside each one
The curd takes a little patience, but the cake and frosting come together quickly. Once you taste that filled center, the extra step feels well worth it.
Keep stirring the curd the whole time it cooks so the eggs stay smooth and never scramble.
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Why You’ll Love These Meyer Lemon Cupcakes
- The Meyer lemon flavor is sweet and gentle, never puckery or bitter
- Each soft cupcake holds a creamy curd surprise in the center
- The lemon buttercream is fluffy and just tangy enough to balance the sugar
Ingredient Notes
These are just quick notes on a few ingredients so you know what to look for at the store. You will find the exact measurements in the recipe card below.
- Meyer lemons: you need the zest and the juice, so pick fruit that feels heavy and gives a little when pressed
- Cake flour: it keeps the crumb soft and light, which is what makes these feel bakery-fresh
- Corn starch: a small amount thickens the curd so it sets without going gummy
- Princess flavoring or vanilla: either one works, with Princess adding an almond-citrus note
For equipment, a stand mixer makes the butter and sugar much easier, and a non-aluminum pot keeps the curd from picking up a metallic taste. A round cutter or a paring knife helps you carve out the center cleanly.
How to Make Meyer Lemon Cupcakes
Making Meyer lemon cupcakes happens in three parts: the curd, the cake, and the frosting. The curd can be made first so it has time to chill while you bake.
- Rub the zest into the sugar, then beat it with butter, add eggs and lemon juice, and cook over low heat for about 5 minutes, stirring nonstop
- Stir corn starch into a spoonful of the warm mixture, return it to the pot, and cook another 8 to 10 minutes until it thickens, then chill for several hours
- For the cake, whisk the dry mix, beat butter and sugar, add the wet ingredients, then fold in the flour just until combined
- Fill the liners just over three-quarters full and bake at 350 degrees for 22 to 25 minutes
- Cool, cut a small well in each top, spoon in curd, cap it back, and frost
This batch makes about 12 cupcakes, and you can easily double it for a crowd. The curd holds in the fridge for up to 1 week, so making it a day ahead is a smart move.
Storage Options
Because of the curd and buttercream, these little lemon cakes do best kept cool. Bring them back to room temperature before serving so the crumb softens up again.
- Store frosted cupcakes in the fridge in a covered container for up to 3 days
- Keep the curd on its own in a sealed jar for up to 1 week
- Freeze unfilled, unfrosted cupcakes for up to 2 months, then thaw and finish
Variations & Substitutions
No Meyer lemons on hand? You can still make a lovely version of these sweet lemon cupcakes with a few easy swaps.
- Use regular lemons plus a splash of orange juice to mimic the Meyer flavor
- Swap the curd center for raspberry jam if you want a berry twist
- Replace cake flour with all-purpose, removing two tablespoons per cup, in a pinch
- Skip the filling and just frost for a simpler everyday version
What to Serve with Meyer Lemon Cupcakes
These bright Meyer lemon cupcakes shine at brunch, showers, and spring parties. A few simple sides round out the table nicely.
- A pot of hot tea or fresh-brewed coffee
- Something cold and fruity like these light fruit spritzers with fruit ice cubes
- A savory bite such as these empanadas with chimichurri sauce for a sweet-and-savory spread
- Fresh berries and a dollop of whipped cream
Before you grab your zester, here are a few questions that come up often with this recipe.
Frequently Asked Questions
Can I make Meyer lemon cupcakes without the curd filling?
Yes. The cupcakes and frosting taste great on their own, so you can skip the filling step and still have a delicious lemon treat.
What if I can’t find Meyer lemons?
Use standard lemons with a little orange juice mixed in. It is not identical, but it gives you that softer, sweeter citrus note.
Why did my curd turn out lumpy?
That usually means the heat was too high or the stirring stopped. Cook it low and slow and keep the spoon moving the whole time.
Sweet, tangy, and a little bit of a surprise, these cupcakes are a cheerful way to use up a bowl of Meyer lemons. Make the curd ahead, take your time with the cake, and enjoy that filled center.
Meyer Lemon Cupcakes with Buttercream Frosting
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Ingredients
- 4 Meyer lemons zested
- 1½ cups sugar
- 8 Tbsps butter
- 4 large eggs room temperature
- ½ cup Meyer lemon juice
- 2 tsps corn starch
- 3 cups cake flour
- 1 Tbsp baking powder
- ½ tsp salt
- 10 Tbsps unsalted butter room temperature
- 1⅔ cup granulated sugar
- 4 large egg whites 1 whole large egg
- 1 cup milk I used 1% milk
- 2 tsps Princess flavor or vanilla see notes on Princess flavoring
- 2 tsps lemon zest
- 2 tsps lemon juice
- 4 sticks of butter softened
- 8 cups confectioner’s sugar sifted
- 3 Tbsps milk
- 2 tsps lemon juice
- 2 tsps lemon zest
Instructions
- For The Curd.
- In a medium sized mixing bowl, combine the lemon zest and sugar. Mix until combined. Set aside.
- In a stand mixer, beat the butter until light and fluffy. Add sugar/zest mixture and beat for another minute.
- Add eggs and lemon juice. Beat for another two minutes.
- Pour mixtures into a non-aluminum pot. Heat over low/medium heat, stirring constantly. Cook for five minutes being sure to stir continuously.
- Reduce heat to low. Scoop out about two tablespoons of the mixture and mix with corn starch in a ramekin or other small bowl. Once thoroughly combined, pour back into pot and turn heat back up to medium-high and continue cooking for another eight to ten minutes. Be sure to continue stirring as it heats.
- When the mixture comes to a simmer and thickens, remove from heat. Pour into a bowl and chill for several hours.
- For The Cupcakes
- Preheat oven to 350º. Line cupcake pan with liners or grease the pan.
- In a large mixing bowl, combine the flour, baking powder and salt. Set aside.
- In a stand mixer, beat butter and sugar until light and fluffy. Add eggs,milk, Princess flavoring or vanilla, lemon zest and lemon juice.
- Beat for another two minutes.
- Slowly add flour mixture into the wet, on low speed just until incorporated.
- Scoop into muffin cups. (I filled mine just over ¾ full). Bake for 22-25 minutes or until a toothpick inserted comes out clean.
- For The Butter Cream
- In a large stand mixer, beat butter, confectioner’s sugar, milk, lemon juice and zest until fluffy. About three to four minutes.
- Once the cupcakes are cool and the curd has set, cut out a circle out of the center of each cupcake. Be sure to leave the circle intact as you will be placing the cap back on the cupcakes once filled.
- Scoop out enough of the cake center to create a well for the curd.
- Scoop curd into the well in the center of the cupcake. Cap with the center you removed.
- Frost with buttercream frosting.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh My! So, okay, I am turning off my iPhone, muting the TV and focusing on how to make these wonderful looking and sounding creations. I guess I have to go shopping for these ingredients as I don’t routinely carry 4 Meyer’s lemons in my stockpile! These look and sound awesome and I will try them as soon as humanly possible!
It’s worth hunting for the Meyer lemons. They are lovely.
Oh, this sounds delicious! I am a sucker for almost anything lemon flavored. But I cannot find Meyer lemons anywhere around where I live.
I am probably going to have to settle for regular lemons. Better than nothing I hope!
Feel free to use regular lemons. But if you ever see Meyer lemons on the shelf, grab them!
Tabitha, Shaw’s usually carries Meyer lemons when they are in season. I buy them there to make Meyer lemon marmalade. So delicious.
I could bite into one of those right now!
I wish I could push one through the computer screen for you. Lord knows I made enough to share, lol.
Oh wow that filling looks absolutely divine! The frosting looks really thick and fluffy too. You should share these in the cupcake crown contest: http://www.celebrations.com/cupcakecrown/
Thanks for the advice. I took it.
Sorry to tempt you! I’m on a diet too, so I only allowed myself a half of one. They keep calling my name though. Must find the ear muffs!
Right about now I’m wishing I could reach my hand through the computer screen and taste this fabulous cupcake! It all looks so yummy but I’m excited to try your frosting recipe!
I love how the curd looks. So rich, yellow and thick. Perfect for all kinds of pastries too.
I will definitely have to make these, Melanie. I have Meyer lemon marmalade in my pantry. Whenever I see these lemons on sale I buy enough to make a batch of Meyer marmalade and apple lemon marmalade. I love lemon curd, but haven’t made any in a long time. I recently found a recipe for canning lemon curd. It has a shelf life of about 6 months because of the dairy in it.
These cupcakes look absolutely amazing! I’m looking for some good Meyer lemon recipes, as they are currently available at my local Costco. I need to identify the recipes I will use them in before I commit to buying the dozen that they are packaged together as. After these are filled and frosted, can they be stored in the refrigerator overnight?
I’ve also never heard of Princess flavoring… sound very interesting!
oh my! these look soooo good! Lemon curd is probably one of my favorite things ever..
I tried the recipe but it didn’t indicate when to add the flour mixture to the cupcake recipe. It also didn’t indicate how much salt to add to the lemon curd. I also halved the frosting recipe and there was definitely a sufficient amount for each cupcake. Thank you. It was tasty.
Thank you for the feedback. I fixed the flour instructions. There is no salt in the curd. I’m glad you thought it was tasty!
We have a Meyer lemon tree in our back yard, I’m making them tomorrow! I use our lemons for a lot of things.
Could I make these a day in advance? Would the cake absorb the lemon curd filling? And should they be refrigerated?
Thanks!