Cakes and Cupcakes, Holiday

Lemon Curd Filled Peep Cupcakes

Today we were stepping up the Easter game and made something really cute and fun! Easter isn’t Easter without peeps of course, so it was about time we incorporated them. I don’t know about you, but Easter really puts us in the Spring mood, ready for summer! Let’s get baking!

Yield: 24 cupcakes



Lemon Curd Filling:

  • 1/3 cup meyer lemon juice, about 2 lemons
  • 1/2 cup sugar
  • 2 eggs
  • 1 egg yolk
  • 2 tbsp chilled butter
  • 1 tbsp heavy cream
  • 1/4 tsp vanilla extract
  • pinch of fine salt

Lemon Swiss Meringue Buttercream:

  • 3 large eggs whites
  • 1 cup sugar
  • 1 cup butter (2 sticks), cut into 1 inch chunks
  • 1 tbsp lemon juice
  • 1 tbsp grated meyer lemon zest
  1. Start by pre-heating your oven to 350 F/176.7 C. Line 2 cupcake pans with papers.

2. For batter instructions, click this link.

3. Once batter is complete, fill cupcake pans 2/3 full. Bake for 25-28 minutes.

4. Once baked, let cool.

Lemon Curd Filling:

5. Meanwhile, let’s make the lemon curd filling. Start by bringing your lemon juice to medium heat. Keep a close eye on it, so it doesn’t burn.

6. In the mean time, whisk your eggs and yolk in a medium bowl. Then gradually stir in the sugar. Once combined, add your hot lemon juice to your egg yolk mixture. Whisk. Put back into the pot and cook until thickened and lighter color. Constantly stir!

7. Once coated, remove from heat and add in your butter. Stir until melted. Add in your cream, vanilla, and salt.

8. Put it in a bowl with plastic wrap over the top and pop it in the fridge to chill while we make the buttercream.

Lemon Swiss Meringue Buttercream:

9. Start by filling a medium pot with 1 inch of water.

10. Place a metal bowl (stand mixer bowl) over your pot and add in your egg whites and sugar.

11. Turn heat up to medium-high and bring heat to 160 F. Constantly whisk your sugar and egg whites while heating.

12. Once heated, add bowl to mixer and use whisk attachment to whisk on high until fluffly and 3x the size. About 5 minutes.

13. Once mixed, add butter a couple chunks at a time and mix on medium. Then add in your lemon zest and juice. Continue to mix until fully combined.

14. Chill in fridge for 30 minutes until firmer.

Once everything is cooled an ready, it’s time to assemble!


15. Start by using an apple core or a knife to carve a small hole in the middle of the cupcakes. Don’t cut a hole through the cupcake!

16. Spoon some lemon curd into the middle and pipe your Swiss buttercream on top.

17. Finally, garnish with a peep!

Ta-da! Happy Easter!

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