Meyer Lemon Cupcakes with Buttercream Frosting

Meyer Lemon Cupcakes with Buttercream Frosting

meyer lemonsA Meyer lemon is a cross between a lemon and a Mandarin orange. Introduced to the United States in 1908, it’s only been in recent years that it has created a stir in the food blogging community.

Meyer lemons are a beloved fruit due to their mild and sweet flavor. More orange than yellow, the Meyer lemon rind lends a delicate lemon flavor to any dish and a tangy sweet flavor that’s just perfect for baked goods.

meyer lemon cupcakesLemon curd is one of my favorite ways to enjoy lemons. Meyer lemon curd is even more spectacular. Spread on an English muffin, slathered on a piece of toast, or even spooned into the center of a tender white cupcake. Delicious no matter how you spread it. Meyer lemons never disappoint.

Making lemon curd is pretty darn simple, but it’s one of those things that can’t be left to its own devices. No, constant stirring is the only thing that guarantees that you won’t end up with lemon flavored scrambled eggs. So, turn off your cell phone, pay no attention to the television and start stirring.

The end result will be a silken lemony filling that will be a sweet surprise in the center of a white tender crumb cupcake. Simply scrumptious.

Meyer Lemon Cupcakes with Buttercream Frosting
Recipe type: Dessert
Cuisine: American
Serves: 12
Prep time:
Cook time:
Total time:
A sweet and tangy Meyer lemon curd filling, tucked into a tender white cupcake with buttercream frosting.
For The Lemon Curd
  • 4 Meyer lemons, zested
  • 1½ cups sugar
  • 8 Tbsps butter
  • 4 large eggs, room temperature
  • ½ cup Meyer lemon juice
  • 2 tsps corn starch
For The Cupcake Batter
  • 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
For The Buttercream
  • 4 sticks of butter, softened
  • 8 cups confectioner's sugar, sifted
  • 3 Tbsps milk
  • 2 tsps lemon juice
  • 2 tsps lemon zest
  1. For The Curd.
  2. In a medium sized mixing bowl, combine the lemon zest and sugar. Mix until combined. Set aside.
  3. In a stand mixer, beat the butter until light and fluffy. Add sugar/zest mixture and beat for another minute.
  4. Add eggs and lemon juice. Beat for another two minutes.
  5. Pour mixtures into a non-aluminum pot. Heat over low/medium heat, stirring constantly. Cook for five minutes being sure to stir continuously.
  6. 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.
  7. When the mixture comes to a simmer and thickens, remove from heat. Pour into a bowl and chill for several hours.
  8. For The Cupcakes
  9. Preheat oven to 350ΒΊ. Line cupcake pan with liners or grease the pan.
  10. In a large mixing bowl, combine the flour, baking powder and salt. Set aside.
  11. In a stand mixer, beat butter and sugar until light and fluffy. Add eggs,milk, Princess flavoring or vanilla, lemon zest and lemon juice.
  12. Beat for another two minutes.
  13. Slowly add flour mixture into the wet, on low speed just until incorporated.
  14. Scoop into muffin cups. (I filled mine just over ¾ full). Bake for 22-25 minutes or until a toothpick inserted comes out clean.
  15. For The Butter Cream
  16. In a large stand mixer, beat butter, confectioner's sugar, milk, lemon juice and zest until fluffy. About three to four minutes.
  17. 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.
  18. Scoop out enough of the cake center to create a well for the curd.
  19. Scoop curd into the well in the center of the cupcake. Cap with the center you removed.
  20. Frost with buttercream frosting.
Princess Flavoring can be found at It's a flavoring that's hard to describe, but makes your baked goods taste like they came from a bakery. Slightly sweet, slightly floral, entirely delicious. Feel free to substitute with vanilla if you cannot obtain Princess Flavoring.


  1. Anonymous says:

    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!

  2. Like I said on Facebook, these look so deadly! But yummy πŸ™‚ You did have to post this while I was watching the Biggest Loser though huh πŸ˜‰ I think that this will be what I make for my birthday this weekend πŸ™‚ Thanks for another AWESOME recipe

    • 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!

  3. Oh, this sounds delicious! I am a sucker for almost anything lemon flavored. But I cannot find Meyer lemons anywhere around where I live. πŸ™ 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!

    • Patricia N. says:

      Tabitha, Shaw’s usually carries Meyer lemons when they are in season. I buy them there to make Meyer lemon marmalade. So delicious.

  4. I could bite into one of those right now!

  5. Oh wow that filling looks absolutely divine! The frosting looks really thick and fluffy too. You should share these in the cupcake crown contest:

  6. 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!

  7. I love how the curd looks. So rich, yellow and thick. Perfect for all kinds of pastries too.

  8. Patricia N. says:

    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.

  9. 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!

  10. oh my! these look soooo good! Lemon curd is probably one of my favorite things ever..

  11. 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! πŸ™‚

  12. We have a Meyer lemon tree in our back yard, I’m making them tomorrow! I use our lemons for a lot of things.

  13. Could I make these a day in advance? Would the cake absorb the lemon curd filling? And should they be refrigerated?


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