Although chocolate bunnies and Peeps will never be replaced as classic Easter desserts, we think we found something to rival even the most iconic Sunday sweets.

Meet Elisabeth & Butter’s Lemon Curd Cupcakes.

These scrumptious treats were made with Easter in mind, but we’re betting you’ll want to whip up batches well after April 1.

The talented baker, who’s wearing our Magnolia Love Circle Dress, knows how to dress up the dessert table for any occasion. If you need more evidence, take a peek at her Mini Blackberry Cobblers, Perfect Chocolate Chip Cookies, and Toasted S’mores Cupcakes with Nutella.

Told y’all, she’s good.

Read more about her Easter traditions and get the recipe for her Lemon Curd Cupcakes below.

Tell us about this recipe.

I absolutely love lemon curd, and when I realized how simple it was to make, I knew I had to create a cupcake with it.

These cupcakes are light and soft, frosted with the fluffiest lemon buttercream and filled with delicious lemon curd. It’s truly the perfect spring dessert!

Do you have any special Easter traditions?

My mom, my sisters, and I always make a big Southern lunch–almost like Thanksgiving but with lots of spring-inspired dishes. All of our family and some close friends come over after church and we feast.

I always make a carrot cake and Easter-themed sugar cookies. This year, I’m in charge of these lemon curd cupcakes and homemade rolls.

If you could describe this recipe in one word, what would it be?

HEAVENLY!

What drew you to the magnolia love circle dress?

I love pattern, and the bright blue is such a fun pop of color.

I also love the shape of it: super flattering and perfect for every body type. I know I’ll be wearing it for Easter!

What’s your favorite thing about Easter in the South?

Seeing all the precious barefoot children in French hand-sewn dresses at church…

My grandmother used to sew all of our Easter dresses, and we were so excited to wear them every year. It’s a special Southern tradition.

Elisabeth & Butter’s Easter Lemon Curd Cupcakes

Yields 12-14 cupcakes 

Ingredients

For the Cupcakes:

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (1 stick) salted butter, softened

1 cup granulated sugar

2 large eggs, at room temperature

2 teaspoons vanilla extract

1/2 cup whole milk, at room temperature

3 tablespoons fresh lemon juice (1 large lemon or 2 smaller lemons)

2 tablespoons lemon zest (about 2 lemons)

For the Frosting:

1 cup (2 sticks) salted butter, softened

4 1/2 cups confectioners sugar

2 tablespoons heavy cream

2 tablespoons fresh lemon juice

2 teaspoons lemon zest

For the Curd:

3 large eggs

1 cup granulated sugar

1/2 cup lemon juice (about 2-3 large lemons or 3-4 small lemons)

1/4 cup salted butter, cubed

1 tablespoon lemon zest

Directions

For the Cupcakes:

Preheat the oven to 350°F and line a muffin pan with cupcake liners.

In a medium sized bowl, combine the flour, baking powder and salt and set aside.

In a stand mixer fitted with a paddle attachment, beat the softened butter and sugar together until light and creamy, about 1-2 minutes.

Scrape down the sides of the bowl and then add the eggs and vanilla. Beat until combined and then scrape down the sides of the bowl again.

With the mixer on low, add about one third of the flour to the butter mixture and beat until incorporated, then scrape down the sides of the bowl. Add about half of the milk to the batter and beat until incorporated, then scrape down the sides of the bowl.

Continue alternating the flour and milk, ending with the flour mixture until just combined. Stir in lemon juice and lemon zest. Do not overmix.

Scoop the batter into the cupcake liners, filling only about 2/3 of the way full. Bake for 18-20 minutes, or until a toothpick comes out clean.

Allow the cupcakes to cool completely on a wire rack while you prepare your curd and then frosting.

For the Lemon Curd:

In a small saucepan over medium heat, whisk the eggs, sugar and lemon juice until blended. Add butter and lemon zest and whisk constantly until thickened and it costs the back of a spoon. You have to whisk constantly so the egg doesn’t cook and curdle. Once thickened, pour through a fine mesh strainer to remove any lumps.

Transfer to a small bowl and cool 10 minutes before refrigerating. Cover with plastic wrap and refrigerate until cold and ready to fill.

Store curd in the refrigerator for up to one week and enjoy the extra on scones, ice cream or simply by the spoonful.

For the Frosting:

In a stand mixer fitted with a paddle attachment, beat the softened butter on medium speed until light and creamy, about 2-3 minutes. With the mixer on low, add confectioners sugar, heavy cream, lemon juice, and zest until combined. Increase to high speed and beat for 2-3 minutes until light and fluffy. If the frosting is too thin, add 1/4 cup confectioners sugar at a time and beat again. If too thick, add more heavy cream.

For assembling the cupcakes:

Once the cupcakes are completely cooled, fill a large piping bag with a large star tip and fill the bag with the frosting. Pipe circles on the cupcakes, leaving a hole in the center for the curd.

Spoon or squeeze about a tablespoon (or more if you prefer) of the cooled lemon curd in the center of each cupcake and enjoy!

Photos are by Brenna Kneiss Photo Co. of @brennakneiss.co