It’s Easter weekend! My family is planning on getting together this Sunday for Easter dinner after church. Everyone is bringing a dish and, as usual, I’m in charge of the dessert. I wanted to make something different… My usual is pies, cobblers, or short bread cookies. I want to make something lighter… something refreshing. I want to make something lemony.  Lemonade cupcakes it is!

I started looking for a new/different cupcake recipe. Of course, my go to is Pinterest! Here I found quite a few scrumptious cupcake recipes but nothing I really wanted to take to Easter dinner. Finally, I came across a recipe on called Too Much Lemon Lemon Meringue Cupcakes. A lemon dessert sounded WONDERFUL! I changed the recipe a bit mainly because I know I didn’t want to make a cake from scratch 😐 and I wanted to put the lemon curd inside of the cupcake.

Once I’d gathered all of my ingredience, I started making my lemon curd. I’ve heard you can buy lemon curd at the store but I couldn’t find any at my Winn Dixie. Here is how I made my curd:

Lemon Curd Recipe


  • 3 eggs
  • 1 cup sugar
  • 1/2 cup of melted butter
  • 1 cup lemon juice
  • Zest of 3 lemons


  1. Melt the butter in the microwave. I like to melt mine in a glass measuring cup.
  2. Zest 3 lemons.
  3. Then squeeze the juice from the lemons into a measuring cup. You will need 1 cup of lemon juice. (I needed 4 lemons for the juice but you can top the cup off with bottled lemon juice.)
  4. Now, in a seperate microwave safe bowl, mix you 3 eggs together.
  5. Add a cup of sugar to your eggs and whisk until smooth.
  6. Next add the lemon zest, lemon juice and melted butter to the eggs and sugar.
  7. Stir all ingredients until they are well incorporated.
  8. Put your mixture into the microwave in 1 minute intervals.
  9. After 1 minute, remove the mixture and stir.
  10. Repeat this process until the curd is slightly thick. I repeated the process about 8-10 times.
  11. Set the curd assigned until it has cooled. I let mine cool for about 4 hours.

Lemon zest with 1 cup of lemon juice

3 eggs

Melted butter

Thickened lemon curd transferred to a metal bowl to cool.

Cupcake Batter

Now, that I have the curd made and it’s in the refrigerator cooling. I wanted to get my cupcakes in the oven so they would have time to cool before icing them. I used Betty Crocker™ Super Moist™ Delights Lemon Cake Mix and followed the directions on the box. A standard cupcake tin with paper liners was my go to baking dish.  I measured 3 tablespoons of batter into each cupcake holder. (I didn’t want the cupcakes to overflow!)

When the cupcakes were done (about 15 minutes), I took them out of the oven, removed them from the cupcake tin so they wouldn’t cook any further, and placed them on a cooling rack.

I’ve got the curd and the cupcakes cooling so it’s time for me to work on the icing! I <3 love <3 icing!!! I decided to go with a buttercream icing for these cupcakes. Here is the recipe for the icing:

Buttercream Icing


  • 4oz cream cheese (softened)
  • 1.5cups butter (softened)
  • 2-3 cups of powdered sugar
  • 1 teaspoon vanilla


  1. Put the butter in a mixing bowl and beat until smooth.
  2. Add the cream cheese and mix until well incorporated. (mixture should be smooth – no lumps)
  3. Next add the confectioners sugar about ½ cup at a time.
  4. You want to start tasting the frosting at 2 cups of powdered sugar. Add more sugar to taste.
  5. Add a teaspoon of vanilla to the frosting.

Putting the Lemonade Cupcakes Together

Now, we have everything ready to start putting the cupcakes together! I really like the smooth swirls on top of all the cupcakes I’ve been seeing! I wanted to do this on mine but I didn’t have the right frosting tip so I started looking at other ways to ice cupcakes.

Again, I looked at Pinterest. I also checked out my cousin’s creations. He is an accountant by day and a baker by night. He’s REALLY made some beautiful edibles, and he’s gotten rave reviews! (I’ve added some links to his sites below so, if your in the Nashville area, you should check him out.)

I decided that I was going to try the swirl even though I didn’t have a 2A or 1A tip. (I used the coupler but it didn’t work as well as I wanted it too…) But before I start icing, I’ve got to fill the cupcakes with the curd. I spooned out the center of each cupcake. I used my metal tablespoon but you can use any type spoon.

It’s time to fill the centers with the lemon curd. I am not a good dolloper so I put all of the curd into a ziploc bag and squeezed it in the hole.

Finally, I am going to get to try out my piping skills! Put my buttercream icing in a piping bag with a coupler but no tip to make my swirls. It worked out ok but there is a section of the coupler that is notched so it didn’t make a perfect “tube”.

The very last thing I did was add some decorations to cover up my less than perfect piping. I think they turned out pretty good for my first attempt! My mom LOVED them! She wanted to eat more than one but I made her STOP! I’m sure they will be a BIG hit 😉


Dunk Bakes

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