• 1 3/4 cups (7 oz) cake flour (not self-rising)
  • 1 1/4 cups (6 oz) unbleached, all-purpose flour
  • 2 cups (14 oz) sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 cups (2 sticks) butter, cut into 1-inch cubes
  • 4 large eggs
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 cup lemon curd
  • ICING:
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 6 to 8 cups powdered sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 cup lemon curd

I found something I love more than a great vanilla cupcake.

It’s a great vanilla cupcake with Meyer lemon curd filling. Wowza.

This lemon curd is so good, I had to figure out more things to do with it. And what could be better than a lemon curd surprise when you bite into a cupcake? Nothing, I say!

I started with my favorite vanilla cupcake recipe, which I stumbled upon over six years ago while flipping channels. I landed on a station that had Martha Stewart talking cupcakes with Billy Reece of Billy’s Bakery in New York City.

I went about modifying the recipe to include the lemon curd in the cupcake itself, with a hint of it in the icing, too. The result is lemony goodness in a cupcake disguise.


And delicious.



*See ingredient list at right.

Adapted from Billy Reece of Billy’s Bakery


1. Preheat oven to 325 degrees. Line cupcake pans with paper liners and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine 1 and 3/4 cup (7 oz) cake flour, 1 and 1/4 cup (6 oz) unbleached all-purpose flour, 2 cups (14 oz) sugar, 1 tablespoon baking powder, and 3/4 teaspoon salt. Mix on low speed until combined. Add 2 sticks unsalted butter (cut into 1-inch cubes), mixing just until coated with flour.

2.  In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition. Beat until ingredients are incorporated, but do not overbeat.

3.  Divide batter evenly among liners, filing about 2/3 full. Bake, rotating pan halfway through, until a toothpick inserted into the center comes out clean, 17 to 20 minutes.

4.  Transfer to a wire rack to cool completely. Repeat with remaining batter.

5.  Once cupcakes have cooled completely, carve small hole in the top of each cupcake (see photo below).

6.  Fill each hole with some lemon curd. (A squirt bottle makes this very easy, and avoids mess. See photo.)

7.  Frost tops of cupcakes and add sprinkles or other decorations, if desired.



8.  In the bowl of an electric mixer fitted with the paddle attachment, cream 2 sticks of unsalted, room-temperature butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, 1/4 cup milk, vanilla extract, and 1/4 cup lemon curd. Mix until light and fluffy. If necessary, gradually add remaining 2 cups of sugar to reach desired consistency.


Adding the lemon curd filling to the cupcakes:

Cut into the top of the cupcake with a paring knife; don't go any further than half-way down.




Hole is ready for lemon curd.


A squirt bottle makes this part really easy and mess-free. You can also use a small spoon.


Ta da! A lemon curd surprise awaits on the other side of this frosting.