Lemon Filled Cupcakes

If you’re a lemon-lover, this is an easy and yummy dessert you can make! Lemon treats are great for spring and summer, and everyone loves cupcakes, right? These Lemon Filled Cupcakes are extra yummy because they have a sweet filling which gives them even more wonderful flavor! And these cupcakes are really easy to make—they’re made with cake mix and purchased frosting!

I used three different fillings for these cupcakes—lemon curd, strawberry jam, and blueberry jam. You can use one of these fillings or use some of each! The lemon curd gives these cupcakes a super-lemony taste, so if you’re a big lemon-lover, I recommend that! But the strawberry and blueberry jams make yummy fillings too, so go with whatever filling you like best!

Here’s what the cupcakes look like as you’re filling them:

And here’s what they look like after they’re filled and frosted! YUM!!!

FYI, these cupcakes are shown in the photo below on the Grace & Gratitude White Medium Pedestal from maryandmartha.com, a company that makes beautiful inspirational kitchen and home decor items. This pedestal is perfect for displaying cupcakes! 🙂 A large pedestal is also available!

Lemon Filled Cupcakes

  • Servings: 24
  • Difficulty: easy
  • Print

Makes 24 cupcakes

1 (15.25-ounce) box lemon cake mix
Ingredients to prepare cake mix (water, oil, eggs)
1 (11-ounce) jar of lemon curd (or use strawberry or blueberry jam)
1 (16-ounce) container of lemon frosting
Optional: Zest of 1 large lemon and/or white coarse decorating sugar, for sprinkling on top
Supplies: Apple corer or small paring knife to make cupcake holes; a small spoon for filling the cupcakes

Line two 12-cup muffin tins with paper liners; set aside.

Make cupcakes according to directions on cake mix box, also following instructions for baking. After cupcakes are baked, let them cool completely.

Cut a round hole in the center of each cupcake, about the size of a penny, going about halfway deep into the cupcake. You can use an apple corer or small paring knife to do this (I think an apple corer works the best).

Using a small spoon, fill each cupcake hole with lemon curd, or strawberry or blueberry jam.

Frost the cupcakes with the lemon frosting—first, place a small dollop of frosting in the center of each cupcake to cover the filling, then add as much additional frosting as desired and spread over the entire top of each cupcake.

Top frosted cupcakes with a sprinkling of lemon zest or white coarse decorating sugar—or with a little of both!

Keep refrigerated until ready to serve.

Recipe from NancyC | nancy-c.com

I think using an apple corer to make the center holes in these cupcakes works really well, so be sure to use that if you have one! It makes the task very quick and easy to do!

I really love these filled cupcakes—the filling makes them extra-special and extra-tasty! Have you made cupcakes with a filling before? What do you like to use as a filling?

Sharing at Meal Plan Monday, Weekend Potluck, Farmhouse Friday, Thursday Favorite Things, Full Plate Thursday, Lou Lou Girls, Wonderful Wednesday, Happiness is Homemade, Inspire Me Monday.


3 thoughts on “Lemon Filled Cupcakes

  1. Denise Duvall

    I remember having these from the bakery. The slice they took off the top would be used as a “hat” on the lemon filling spilling out of the top.

    Liked by 1 person


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