Lemon Curd Cupcakes with Chocolate Covered Cherry Pumpkins Recipe

If you love the tangy brightness of lemon paired with a fun, festive twist, this Lemon Curd Cupcakes with Chocolate Covered Cherry Pumpkins Recipe is absolutely going to become a favorite in your baking rotation. These cupcakes are not just about the zingy lemon curd inside or the soft lemon cupcakes—there’s a whimsical touch with those adorable chocolate-covered cherry pumpkins that takes these treats to the next level. Trust me, once you try making these, you’ll want to share them at every seasonal party and holiday gathering.

this Recipe

Ingredients You’ll Need

Each element in the Lemon Curd Cupcakes with Chocolate Covered Cherry Pumpkins Recipe works together beautifully—using fresh, quality ingredients makes the lemon flavor pop and the chocolate pumpkins look and taste irresistible. Here’s what to look out for when gathering your ingredients.

• Lemon Curd: I always recommend using a homemade lemon curd or a trusted recipe to get that fresh tartness that store-bought jars just can’t match.
• Lemon Cupcakes: Look for a recipe that yields moist but sturdy cupcakes so they hold up well for filling and frosting.
• Vanilla Buttercream: I love adding vanilla bean paste here for extra flavor and pretty specks—it’s a small detail that really elevates the frosting.
• Bordeaux Maraschino Cherries with Stems: These cherries are perfect because the stems let you dip them easily and create the pumpkin shape.
• White and Dark Chocolate Melting Wafers: These melt smoothly for dipping and decorating your cherry pumpkins.
• Orange Oil-Based Food Coloring: Oil-based colorings blend better with melted chocolate than water-based ones to keep that shiny finish.
• Black Baking Cups: These add a nice contrast to the bright orange pumpkins and lemon colors—plus, they’re festive for fall.
• Apple Corer: A handy tool for hollowing the cupcakes for that perfect lemon curd surprise inside.
• Wilton 1M Piping Tip and Piping Bags: Essential for piping that pretty swirl of vanilla buttercream frosting that frames the chocolate pumpkin perfectly.
• Toothpicks and Parchment or Wax Paper: Handy for detailed decorating work and to let your pumpkins dry without sticking.

Variations

I love tweaking this recipe to make it my own, and I encourage you to do the same! Whether it’s swapping ingredients to suit dietary needs or giving the decorating a personal twist, there are lots of ways to make this recipe feel just right for you.

• Gluten-Free Variation: I swapped regular flour for a gluten-free blend once, and the cupcakes came out just as moist and tender—just be sure to use a blend intended for baking to keep the structure.
• Vegan Version: I experimented with vegan buttercream and egg replacers in the cupcakes; it worked well, though the lemon curd took some adapting (try cashew cream-based curd for best results).
• Seasonal Twist: Adding a pinch of warm spices like cinnamon or nutmeg in the cupcake batter adds a cozy autumnal feel without overpowering the lemon.
• Chocolate Pumpkin Variations: Instead of orange, try tinting white chocolate green for cute little “gourds,” or even dust with edible glitter for a sparkling finish.

How to Make Lemon Curd Cupcakes with Chocolate Covered Cherry Pumpkins Recipe

Step 1: Make the Bright and Zesty Lemon Curd

I always start by making the lemon curd because it needs to chill before filling the cupcakes. Follow the trusted Flouring Kitchen method: cook the curd until it reaches about 170ºF (you can use a cooking thermometer to be sure). Removing it at the right temperature ensures it’s thickened perfectly without scrambling the eggs. Pour it into a bowl, cover it directly with plastic wrap to prevent a skin from forming, and pop it in the fridge for at least 1-2 hours. This step might sound fussy, but it’s so worth it when you get that fresh, tangy curd that oozes out just right.

Step 2: Bake Moist and Tender Lemon Cupcakes

Next up, bake your lemon cupcakes using the Cake Me Home Tonight recipe. I like to fill my black cupcake liners about three-quarters full so they rise nicely without overflowing. Bake them until a toothpick comes out clean and the tops spring back after a gentle press. Let them cool completely on a wire rack before moving to the next step. One of my favorite things about this recipe is the gentle lemon flavor without being overpowering—it’s just right.

Step 3: Whip Up the Vanilla Buttercream

I like to use vanilla bean paste in my buttercream for that extra depth and pretty specks of vanilla you can see. It’s such a small change that makes a big difference in flavor. Follow the Cake Me Home Tonight vanilla buttercream recipe, then set it aside for piping. The buttercream’s creamy texture is the perfect balance to the tart lemon curd inside the cupcakes.

Step 4: Craft Your Chocolate Covered Cherry Pumpkins

This is the part that turns these cupcakes from delicious to utterly adorable! First, lightly dry each maraschino cherry with a paper towel to help the chocolate stick. Melt the white chocolate in short bursts so it doesn’t scorch, then mix in your orange oil-based food coloring a little at a time until you get that perfect pumpkin hue. Dip each cherry by the stem, fully covering the tiny hole at the top to avoid leaks, and place them on parchment paper at a slight angle. After their first coat dries, I often do a double dip or touch up to get a smooth, even color.

Once the orange chocolate is set, melt the dark chocolate and use a piping bag with a tiny tip to add the pumpkin’s face details—two eyes, a nose, and a zigzag mouth made with the help of a toothpick. This step is so fun and honestly a bit therapeutic. Just take your time, and you’ll end up with mini pumpkin masterpieces perfect for your cupcakes.

Step 5: Assemble and Decorate Your Cupcakes

Use an apple corer to hollow out a small portion in the center of each cupcake—this is where the lemon curd magic happens! Pipe the chilled lemon curd into each hollow, then swirl a generous amount of vanilla buttercream on top using your Wilton 1M tip, leaving a small gap in the center. Gently tuck a chocolate covered cherry pumpkin right into that opening. I store mine in the fridge until ready to serve, but I always let them sit out for about 10 minutes so the buttercream softens up just enough. Then, it’s time to admire your handiwork and dive in!

How to Serve Lemon Curd Cupcakes with Chocolate Covered Cherry Pumpkins Recipe

Garnishes

I usually keep the garnishes minimal since the cupcakes themselves are quite a showstopper, but sprinkles of lemon zest right on top of the buttercream add a fresh pop of color and punch. A light dusting of powdered sugar just before serving can give them a delicate wintry feel, too.

Side Dishes

A cup of bright chamomile tea or a simple black coffee pairs wonderfully to cut through the sweetness while complementing the lemon flavor. For a brunch or party spread, a fresh fruit salad or some lightly spiced roasted nuts add nice contrast alongside these cupcakes.

Creative Ways to Present

I’ve served these cupcakes on a tiered dessert stand adorned with mini pumpkins and fall leaves for a Thanksgiving centerpiece that everyone raved about. Another time, I placed each cupcake in a little cellophane bag tied with orange ribbon for party favors. They make fantastic gifts if you want to surprise someone with a homemade treat!

Make Ahead and Storage

Storing Leftovers

I store these cupcakes in an airtight container in the refrigerator to keep the curd fresh and the chocolate pumpkins intact. They’ll keep beautifully for up to 3 days. Just remember, before eating, let them sit at room temperature for about 10-15 minutes so that the buttercream isn’t rock hard and the flavors come alive.

Freezing

I’ve frozen leftover cupcakes (without the chocolate pumpkins on top) wrapped tightly in plastic wrap and stored in a freezer-safe container. When you want to enjoy them again, thaw in the fridge overnight and frost with freshly made buttercream and decorate with pumpkins just before serving to keep that gorgeous, fresh look.

Reheating

I don’t recommend microwaving because the lemon curd and buttercream can get melty and separate. Instead, let the cupcakes come to room temperature naturally after refrigeration, which preserves the texture and flavor much better.

FAQs

Final Thoughts

This Lemon Curd Cupcakes with Chocolate Covered Cherry Pumpkins Recipe holds a special place in my heart—not just for the bright, fresh flavors but because it always brings a smile to faces at the table, young and old alike. I hope you find as much joy in making and sharing this recipe as I do. It’s perfect when you want to impress without stressing and put a seasonal, creative spin on your baking. Now, go on and treat yourself (and your loved ones!) to these little bundles of sunshine and charm!

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