When spring and Easter combine, the result is these absolutely adorable and delicious Easter Bunny Lemon Curd Cupcakes! A soft lemon cupcake base is topped with a fresh lemon cream cheese frosting, a dollop of perfectly tangy homemade lemon curd, and adorned with a chocolate Easter bunny holding a carrot!
All of the lemon lovers out there – this one is for you!
If you have extra lemon curd, you can make these Easter Egg Lemon Curd Thumbprint Cookies. They are soft, buttery, and so delicious when paired with tart lemon curd.
Recipes used for the lemon curd cupcakes:
Lemon cupcakes and lemon cream cheese frosting recipe is by Sugar Spun Run
Lemon Curd recipe is by Barley and Sage
If lemon cupcakes with lemon cream cheese frosting wasn’t enough lemon, why not add lemon curd on top for an extra zing? The lemon curd tastes just like the filling in lemon meringue pie – tart and sweet!
The lemon cream cheese frosting is equally as incredible. It tastes like a lighter and fluffier version of lemon cheesecake! Needless to say, the combination of both of these together is remarkable.
Tips for making the lemon cupcakes and lemon cream cheese frosting:
- Use freshly squeezed lemon juice:
- It can sound like a bit of extra elbow grease, but there is nothing like the taste of fresh lemon juice in baked goods. In the end, the extra time is worth the flavor that results.
- I purchased a mini lemon juicer and it greatly helped speed the process! The device catches all of the seeds and pulp and eliminates a lot of tedious squeezing.
- Watch the cupcakes carefully in the oven:
- Take the cupcakes out as soon as a toothpick inserted into the center comes out clean or with a few crumbs. Mine were done around 17 minutes.
- Use lemon extract in the cream cheese frosting:
- The lemon extract is optional, however I cannot express enough how much I recommend it! It adds an extra oomph to the lemon flavor without being overpowering.
The homemade lemon curd topping:
This lemon curd is silky, tart, and a little bit of lemon sunshine in a jar! It was my first time making a curd, and it went smoothly. Even if you are also new to the lemon curd game, give this recipe a go!
Tips and tricks for making the lemon curd:
- Use a fine mesh strainer.
- To achieve a smooth curd without extra texture from the lemon zest, or possible pieces of cooked egg, quickly run the curd through a fine mesh strainer before adding them to the sugar mixture.
- Make your own double boiler.
- I was nervous to make my own double boiler, as I read horror stories of people’s glass bowls breaking. I used a thick, heat safe glass bowl on top of a small pot and didn’t have any issues!
- Cover the curd with cling wrap as it cools.
- This prevents a film from forming on the top layer of the curd as it starts to firm up and cool down.
How to make the chocolate Easter bunnies holding carrots:
Supplies needed:
- Silicone bunny candy mold or store bought chocolate bunnies
- Chocolate (I use Ghirardellhi melting wafers)
- Carrot candy sprinkles
- A toothpick
How to make the chocolate bunnies:
- Melt your chocolate according to the package instructions and pour it into a ziplock or piping bag.
- Cut a very small corner off of the bag, and pipe the melted chocolate into the silicone mold.
- Gently lift up and tap down the silicone mold to help pop any air bubbles that may be forming.
- Allow the chocolate to harden.
- Once fully cooled and firm, remove the chocolate from the mold. I find it helps to pull the edges of the silicone mold away from the chocolate before actually popping/pushing it out. This helps to release it and prevent any breakage.
- Dip a toothpick into melted chocolate to act as glue and adhere the carrot to the bunny hands.
Now that you have made all of the various elements, it is time to assemble the lemon cupcakes!
How to assemble and decorate the Easter bunny lemon curd cupcakes:
- Frost the cooled cupcakes. Use a Wilton 1M tip to pipe a spiral around the base of the cupcake, and up for another swirl while leaving a small opening at the top for the curd filling.
- Fill a piping bag with your lemon curd and pipe a small dollop in the middle of the frosting swirl.
- Place a chocolate bunny on the edge of the cupcake.
You are now ready to dig in and share the scrumptious cupcakes with the lucky recipients!
These Easter bunny lemon curd cupcakes are the ultimate treat for Easter as well as any time a lemon craving hits! The balance of flavors is perfection in these recipes. There is enough tartness from the lemons to get the desired zing effect without it being overwhelming. One of my friends compared the lemon cream cheese frosting to that from Nothing Bundt Cakes!
With both a unique presentation and flavors that will leave you coming back for seconds, these lemon cupcakes are a terrific addition to your spring baking list!
If you like this recipe, I think you’ll also love:
- Easter Egg Lemon Curd Thumbprint Cookies
- Easter Chick Chocolate Covered Oreos
- Roasted Banana Curd Cupcakes with Brown Butter Frosting
- Limoncello Frosted Crinkle Cookies with Blueberry Curd
Easter Bunny Lemon Curd Cupcakes
Course: Cupcakes, Desserts, Easter, Festive Treats12
cupcakes35
minutes32
minutes1
hourThese Easter bunny lemon curd cupcakes are the ultimate treat for Easter as well as any time a lemon craving hits. With a soft lemon cake base, lemon cream cheese frosting, and lemon curd, they are a citrus lover’s dream!
Ingredients
1 batch lemon cupcakes with lemon cream cheese frosting by Sugar Spun Run
1 batch lemon curd by Barley and Sage
- For the chocolate bunnies
Directions
- Prepare the lemon curd first as it requires chill time. Be sure to cover it with plastic wrap while it is still warm to prevent a film from forming on the surface.
- Bake the lemon cupcakes and allow them to fully cool.
- Prepare the lemon cream cheese frosting (I added the lemon extract and love the extra zing it gives).
- Fit a piping bag with a Wilton 1M tip and pipe a spiral around the base of the cupcake, and up for another swirl while leaving a small opening at the top for the curd filling.
- Add the lemon curd to the opening at the top of the cupcake using a piping bag or spoon.
- To prepare the chocolate bunnies:
- Melt your chocolate according to package directions.
- Pour the melted chocolate into a piping bag, and dispense it into the cavity of your silicone mold.
- Gently lift up and tap down the mold to remove any air bubbles.
- Allow the chocolate to fully cool and harden. Once firm, pull at the sides of the silicone mold to release the bunny before fully popping it out.
- Using a toothpick, dab a small amount of melted chocolate onto the bunny’s paws before adding the candy carrot.
- Place the bunny on the side of your cupcake and enjoy!
Notes
- Cover the warm curd with plastic wrap to prevent a film from forming on the surface as it cools.
- Use leftover curd to make Easter Egg Lemon Curd Thumbprint Cookies
Pin for later!
If you make this dessert or have any questions, please leave a comment below! I absolutely love hearing when others are inspired to step into their kitchen and try out something new.
Happy Baking!
XOXO,
