For the Cupcakes:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 2 lemons
  • 1/4 cup fresh lemon juice
  • 1/2 cup buttermilk
For the Lemon Curd Filling:
  • 1/2 cup lemon juice (about 3-4 lemons)
  • 1 tablespoon lemon zest
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 3 tablespoons unsalted butter
For the Lemon Cream Cheese Frosting:
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract


  1. Preheat the oven: Preheat your oven to 350°F (180°C). Line a muffin tin with cupcake liners.
  2. Make the Cupcake Batter: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract, lemon zest, and lemon juice. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Mix until just combined.
  3. Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
  4. Prepare Lemon Curd Filling: In a saucepan over medium heat, combine lemon juice, lemon zest, sugar, eggs, and butter. Stir continuously until the mixture thickens enough to coat the back of a spoon. Remove from heat and let it cool.
  5. Fill Cupcakes with Lemon Curd: Once the cupcakes are cool, use a small spoon to create a well in the center of each cupcake. Fill each well with a spoonful of lemon curd.
  6. Make Lemon Cream Cheese Frosting: In a large bowl, beat together cream cheese and butter until smooth and creamy. Add powdered sugar, lemon zest, lemon juice, and vanilla extract. Beat until well combined and fluffy.
  7. Frost Cupcakes: Pipe or spread the lemon cream cheese frosting over the filled cupcakes.
  8. Garnish: Optionally, garnish the cupcakes with additional lemon zest or a slice of lemon.
  9. Chill and Serve: Refrigerate the cupcakes for at least 30 minutes before serving to allow the frosting to set. Enjoy your delicious Triple Lemon Cupcakes!

These cupcakes are sure to be a hit with lemon lovers!

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