These Moist Lemon Cupcakes with Mousse Filling are incredibly tender, full of bright lemon flavor, and hide a tangy lemon mousse in the center. They’re finished with a light lemon cream cheese frosting—pure delight.
If you love lemon as much as I do, these cupcakes will feel like little bites of sunshine. It took three rounds of testing in the kitchen to get the ideal texture and moisture. What seemed like a simple recipe turned into a lesson in baking balance—but the result was worth it.
MCT Kitchen Testing
After three experiments, I found the right combination for soft, moist cupcakes with a tender crumb.
Experiment 1 – Butter, milk, lemon juice and self-rising flour produced good flavor, but the texture was grainy, almost like cornmeal. Not ideal.
Experiment 2 – Butter, buttermilk and all-purpose flour yielded better texture, but the cupcakes were still not as tender and moist as I wanted.
Experiment 3 (Winner) – Adding an extra egg yolk and 1/4 cup canola oil made the difference. The cupcakes were soft, moist, and perfectly tender.
Mousse Filling
I made a quick lemon mousse to fill the centers and give each cupcake a creamy, tangy surprise. The mousse is simple to prepare and elevates the cupcake with a smooth burst of lemon. The photos show a doubled batch, since I doubled the mousse and frosting while testing.
To fill the cupcakes I use a Wilton cupcake corer, but an apple corer or a small paring knife will work. Save the removed centers to enjoy with ice cream or extra mousse—nothing wasted.
If you prefer, these cupcakes are also delicious filled with lemon curd. I chose mousse for a lighter, creamier center, but both options are excellent—try whichever you like best.
The Lemon Cream Cheese Frosting
I finish the cupcakes with a quick five-minute lemon cream cheese frosting that complements the tangy mousse and bright cake perfectly.
Love lemon? Try other lemon recipes from the same kitchen for more citrus inspiration.
- Lemon Cake Custard
- Easy Homemade Lemon Curd
- Lemon Chiffon Cake
- Lemon Velvet Cream Pie
- Lemon Ricotta Pancakes
- Mini Lemon Meringue Bites
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Description
These Moist Lemon Cupcakes with Mousse Filling are tender and bright with lemon flavor, filled with a tangy lemon mousse, and topped with a smooth lemon cream cheese frosting.
Ingredients
FOR THE CUPCAKES
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 stick unsalted butter, room temperature
- 1/4 cup canola or vegetable oil
- 1 cup granulated sugar
- 2 large eggs plus 1 large egg yolk
- 2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon pure vanilla extract
- 1/2 cup full fat buttermilk
FOR THE MOUSSE FILLING
- 1 cup heavy whipping cream
- 1 small box lemon instant pudding (3.5 ounce)
FOR THE CREAM CHEESE FROSTING
- 4 ounces cream cheese, room temperature
- 1 stick unsalted butter, room temperature
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon pure vanilla extract
- 2 cups powdered sugar
Instructions
FOR THE CUPCAKES
Preheat oven to 350°F. Line a 12-cup muffin pan with liners.
- Sift the flour. Re-measure and sift again with the baking powder and salt; set aside.
- In a mixer, cream the butter until smooth. Add oil, sugar, eggs, egg yolk, lemon zest, lemon juice and vanilla. Mix until light and creamy. Add buttermilk alternately with dry ingredients, mixing just until combined—do not overmix.
- Divide batter evenly among the muffin cups and gently level the tops.
- Bake about 20 minutes, or until a toothpick inserted in the center comes out clean. Cupcakes should be lightly browned at the edges; avoid overbaking.
- Transfer to a wire rack to cool completely.
FOR THE MOUSSE FILLING
- Whip the heavy cream and lemon pudding mix in a mixer on low until it begins to thicken. Increase speed and whip until thickened. The mousse can be made ahead and refrigerated.
- Core each cooled cupcake about two-thirds of the way down using a corer, apple corer, or small knife. Save the removed centers for snacks.
- Fill a pastry bag fitted with a round tip with mousse and pipe it into each cupcake until level with the top. Alternatively, use a resealable plastic bag with a corner snipped off.
FOR THE CREAM CHEESE FROSTING
- Beat the cream cheese until smooth and lump-free. Add the butter, lemon juice, and vanilla and mix until combined. Gradually add powdered sugar on low until incorporated, then beat on medium until light and pipeable. Adjust thickness with more sugar or a little milk as needed.
- Pipe or spread frosting on each cupcake and decorate as desired.
- Store assembled cupcakes in an airtight container in the refrigerator. Remove about one hour before serving.
- Cupcakes stay fresh up to three days refrigerated.
Notes
Cupcakes can be baked up to one day in advance and stored in an airtight container at room temperature.
Frosting and mousse can be made a day ahead and refrigerated until ready to use.
Unfrosted cupcakes freeze well for up to three months.