Save
These Lemon Curd Cupcakes with Chocolate Covered Cherry Pumpkins are a showstopper for any fall celebration. The zesty lemon curd bursts from the fluffy lemon cupcakes, all wrapped up in smooth vanilla buttercream and crowned with the sweetest pumpkin you have ever seen—each one a maraschino cherry enrobed in orange-tinted white chocolate with a chocolate jack o lantern grin. The blend of bright citrus and rich creamy sweet is completely irresistible and the playful decorations guarantee smiles at your next gathering.
I remember the first time my nephew saw these little cherry pumpkins on top he squealed with excitement and asked if he could eat the whole patch He now requests these every Halloween.
Ingredients
- Lemon curd: Provides a concentrated tart citrus tang that is perfectly balanced with the sweet cupcake and frosting. Choose fresh bright lemons with thin skin for best juice and zest
- Lemon cupcakes: Create a fluffy citrus base for our filling. Look for superfine cake flour and fresh eggs for the lightest crumb
- Vanilla buttercream: Offers that creamy sweet finish and is perfect for piping. For extra flavor and elegant look use real vanilla bean paste if available
- Bordeaux maraschino cherries with stems: Act as the pumpkin and stem. Pick cherries that are firm with intact stems which make for easy dipping
- White chocolate melting wafers: Coat the cherries and set into a firm pumpkin shell. Opt for high quality brands that are labeled for melting
- Orange oil-based food coloring: Tints the white chocolate a vivid pumpkin orange. Oil-based color is essential so chocolate does not seize or separate
- Dark chocolate melting wafers: Are piped for the pumpkin faces. A little goes a long way so even a small handful is plenty
- Black baking cups: Add a dramatic contrast for the yellow cupcakes and make your decorations pop
- Apple corer: Creates perfect holes for lemon curd filling the cupcakes
- Wilton 1M piping tip and piping bags: Give that signature bakery swirl on each cupcake
- Toothpicks: Help with cherry face details and cleaning up any lines
- Parchment or wax paper: Is the best nonstick surface for setting chocolate
- Glass measuring cup: Allows you to melt chocolate gently and dip easily
- Cooking thermometer: Is a secret weapon for perfect lemon curd no guessing when it is ready
Instructions
- Make the Lemon Curd:
- Prepare a batch of your favorite lemon curd recipe and monitor the temperature closely using a cooking thermometer. Remove from heat the moment it reaches 170 degrees Fahrenheit. Immediately press plastic wrap directly onto the surface of the curd to prevent skin from forming and chill at least one to two hours until thickened. You can also freeze the curd for future projects.
- Bake the Lemon Cupcakes:
- Prepare the lemon cupcake batter and scoop into black baking cups filling each about three quarters full. Bake until a toothpick comes out clean and the tops gently spring back when tapped. Let the cupcakes cool completely on a wire rack for easy frosting.
- Prepare the Vanilla Buttercream:
- Whip up your buttercream to light fluffy peaks. For something extra special swap extract for vanilla bean paste and fold it in. This gives beautiful flecks and a deeper vanilla aroma.
- Make the Chocolate Covered Cherry Pumpkins:
- Blot the maraschino cherries dry to help the chocolate stick evenly. Slowly melt white chocolate wafers in the microwave using half power cooking and stir until smooth. Tint with oil-based orange coloring a little at a time so you get just the right shade. Hold each cherry by the stem and dip until fully coated letting excess drip off then set each cherry on its side on parchment so the stem points upward like a pumpkin top. Once set repeat dipping for full coverage if needed. Melt a small amount of dark chocolate transfer it to a piping bag and carefully pipe eyes nose and a zigzag smile. Use a toothpick to finesse any details.
- Assemble and Decorate Cupcakes:
- Use an apple corer to remove the center of each cooled cupcake and fill with lemon curd using a piping bag for precision. Top each with a swirl of vanilla buttercream using a Wilton 1M tip leaving an open nest in the center. Place one pumpkin cherry on each cupcake pressing gently so it sits upright.
- Enjoy:
- Stand back and admire your pumpkin patch then share with friends family or costume party guests and savor the surprising lemony center with every bite.
My favorite part is making the chocolate faces on each cherry because every pumpkin looks a little different and reminds me of helping my mom frost Halloween cookies as a kid Each pumpkin is its own tiny piece of edible art and we often laugh about which is scariest or silliest.
Storage Tips
Keep finished cupcakes in an airtight container in the refrigerator for up to three days. For best texture let them sit at room temperature for about fifteen minutes before serving. If you need to store longer you can freeze the undecorated cupcakes and pumpkin cherries separately for up to one month then assemble the day you need them.
Ingredient Substitutions
If you cannot find Bordeaux maraschino cherries use any sturdy maraschino with long stems. In place of white chocolate melting wafers try orange candy melts which already have color. You can make your own lemon curd with store bought lemons or use a high quality jarred curd for convenience. Classic American buttercream works in place of vanilla bean if you are short on vanilla paste.
Serving Suggestions
These cupcakes look amazing on a black or orange platter for a Halloween party. Pair with hot apple cider or spiced tea for a cozy treat. For extra effect add a few candy leaves or a sprinkle of cookie crumbs to mimic a pumpkin patch.
Cultural and Seasonal Touches
Pumpkin shaped candies and designs are classic for American autumn and Halloween celebrations. Lemon curd is often found in British baking and brings a festive zing to the holiday table. This recipe combines the nostalgic flavors and playful presentation that makes both kids and adults smile during fall gatherings.
Seasonal Adaptations
Try using lime curd and green chocolate for a fun twist in spring. Swap vanilla for almond buttercream for a nutty flavor. Dress the pumpkin faces with spooky expressions or silly hats for party themes.
Three Helpful Notes
Always dry your cherries thoroughly before dipping for the smoothest finish. Do not overfill cupcakes with curd or they might leak through the buttercream. If chocolate faces do not set quickly place in the fridge for a few minutes.
Success Stories
Last fall we brought a tray of these to our pumpkin carving party and everyone raved about the surprise lemon curd inside My niece was so delighted with her pumpkin that she tried to make a witch hat out of chocolate for hers and ended up laughing at her own creation.
Freezer Meal Conversion
Both lemon curd and plain lemon cupcakes freeze beautifully up to one month. Make all pumpkin cherry toppers ahead freeze in a single layer then thaw and decorate before your next party.
Make these whimsical cupcakes next time you want a sweet surprise that delights both kids and grownups. With some simple prep you will have a dessert table centerpiece everyone will remember.
FAQs about Recipes
- → How do I prevent lemon curd from forming a skin?
Cover the surface of the lemon curd with plastic wrap immediately after cooking, ensuring the wrap touches the curd directly. This prevents a skin from developing as it cools.
- → Can I use store-bought lemon curd?
Yes, store-bought lemon curd can be used for convenience. Homemade typically offers brighter, fresher flavor, but either works well for filling.
- → How do I get the white chocolate the right shade of orange?
Use oil-based orange food coloring specifically made for chocolate. Add gradually until you reach the desired pumpkin hue for dipping the cherries.
- → What’s the best way to fill cupcakes with curd?
Use an apple corer to remove the center, then pipe in lemon curd using a piping bag for even, mess-free filling.
- → Can these cupcakes be made ahead?
Yes, you can prepare components a day before and assemble on serving day. Store frosted, decorated cupcakes in the refrigerator and let them come to room temperature before serving.
- → How do I keep chocolate cherry pumpkins from sliding off?
Make sure buttercream is swirled tightly with a small hollow in the center. Place each cherry pumpkin gently into the frosting so it’s supported.