Warm Lemon Lava Cupcakes with Fresh Berries & White Chocolate Drizzle
By Kevin Cossairt
Some desserts just have a way of stealing the spotlight, and these Warm Lemon Lava Cupcakes are no exception. My wife and kids can’t stop eating these—they’re that good! Perfect for spring and summer, these cupcakes are light, citrusy, and filled with a molten lemon curd center that makes every bite absolutely irresistible.
If you love the bright, refreshing flavor of citrus and the indulgent surprise of a molten center, this recipe is for you. Inspired by my love for all things lemon, I wanted to create a dessert that combines the richness of a classic lava cake with the lightness of a cupcake. And let me tell you—these little bites of sunshine do not disappoint.
Why You’ll Love These Lemon Lava Cupcakes
✔️ Tangy & Sweet – The perfect balance of citrusy tartness and subtle sweetness.
✔️ Molten Center – A warm, gooey lemon curd center that melts in your mouth.
✔️ Easy to Make, Elegant to Serve – They look fancy but come together with simple ingredients.
✔️ Perfectly Paired Flavors – The smooth white chocolate and fresh berries add the perfect finishing touch.
✔️ Great for Any Occasion – Serve them for brunch, tea time, or as a show-stopping dessert!
Step-by-Step Guide to the Perfect Lemon Lava Cupcakes
🍋 Step 1: Prepare the Batter
Start by whisking eggs and sugar together until light, fluffy, and slightly thickened—this helps create a soft, airy texture. Stir in freshly squeezed lemon juice and zest for that vibrant citrus kick.
🍋 Step 2: Fold in Dry Ingredients
Gently mix in sifted flour and a pinch of salt. The key here is to fold, not overmix, to keep the cupcakes light and delicate. Then, drizzle in melted butter to add richness.
🍋 Step 3: Fill & Add the Molten Center
Spoon the batter into cupcake liners, filling them halfway. Then, drop about a teaspoon of homemade (or store-bought) lemon curd into the center before topping with more batter. This ensures a gooey, lava-like middle when baked.
🍋 Step 4: Bake to Perfection
Bake at 425°F (220°C) for 10–12 minutes (or 400°F if using a non-metal pan). The edges should be set while the center remains slightly soft—this is how you get that molten effect! Let them rest in the tin for a minute before transferring to a cooling rack.
🍋 Step 5: White Chocolate Drizzle
Melt white chocolate and heavy cream together in short bursts in the microwave (or use a double boiler). Stir until smooth and creamy, then generously drizzle over the warm cupcakes.
🍋 Step 6: Garnish & Serve
Top each cupcake with fresh berries like raspberries, blueberries, or sliced strawberries for an extra pop of flavor. A dusting of powdered sugar makes them even more elegant!
Warm Lemon Lava Cupcakes with Fresh Berries & White Chocolate Drizzle
Description
Indulge in these light, zesty lemon cupcakes with a hidden molten lemon curd center that melts in your mouth. Finished with a silky white chocolate drizzle and topped with fresh berries, these cupcakes are the perfect balance of tangy citrus, sweet decadence, and vibrant fruit.
Perfect for spring and summer gatherings, these gooey lemon lava cupcakes are best served warm for the ultimate comforting dessert experience.
Ingredients
For the Cupcake Batter
- 3 large eggs (room temperature)
- 3 additional egg yolks
- 1/2 cup granulated sugar (100 g)
- Zest from 2 lemons (about 2–3 tbsp)
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup all-purpose flour (60 g), sifted
- 1/4 tsp salt
- 1/4 cup unsalted butter (60 g), melted and cooled
For the Molten Lemon Curd Center
- 1 teaspoon lemon curd per cupcake (store-bought or homemade)
For the White Chocolate Drizzle
- 4 oz white chocolate (or 1/2 cup white chocolate chips)
- 2–3 tbsp heavy cream (or milk)
For Garnish
- Fresh berries (blueberries, raspberries, or sliced strawberries)
- Powdered sugar (optional, for dusting)
Instructions
Step 1: Preheat & Prepare
- Preheat oven to 425°F (220°C) for a metal muffin tin, or 400°F (200°C) for a non-metal pan.
- Line a muffin tin with cupcake liners and lightly grease them if desired.
Step 2: Make the Batter
- In a large bowl, whisk eggs and sugar until pale, thick, and fluffy (about 3–4 minutes).
- Stir in lemon zest and lemon juice until evenly combined.
- Sift flour and salt over the mixture, then gently fold until just incorporated.
- Drizzle in the melted butter and continue folding until smooth.
Step 3: Assemble the Cupcakes
- Spoon the batter into each cupcake liner, filling them halfway.
- Drop 1 teaspoon of lemon curd into the center of each cupcake.
- Cover with a little more batter to completely enclose the lemon curd.
Step 4: Bake
- Place the muffin tin in the oven and bake for 10–12 minutes until the edges are set while the center remains soft and molten.
- Remove from the oven and let cupcakes cool in the tin for 1–2 minutes before transferring to a cooling rack.
Step 5: Prepare the White Chocolate Drizzle
- In a microwave-safe bowl, combine white chocolate and heavy cream.
- Microwave in 20-second intervals, stirring each time, until the chocolate melts and becomes smooth. (Alternatively, use a double boiler.)
Step 6: Finish & Serve
- Drizzle melted white chocolate over the warm cupcakes.
- Top with fresh berries and an optional dusting of powdered sugar.
- Serve immediately and enjoy the perfect blend of tangy lemon, rich white chocolate, and fresh fruit.
Optional: Homemade Lemon Curd
Ingredients
- 3 large egg yolks
- ½ cup granulated sugar
- ⅓ cup freshly squeezed lemon juice
- Zest from 2 lemons
- 4 tbsp unsalted butter, cut into small pieces
Method
- In a medium saucepan, whisk together egg yolks, sugar, lemon juice, and zest.
- Cook over medium-low heat, stirring constantly until thickened to a custard-like consistency (8–10 minutes). Do not let it boil.
- Remove from heat and stir in butter until fully melted and smooth.
- Strain through a fine-mesh sieve and let cool to room temperature before using.
Recipe Notes & Tips
✔️ For extra lemon flavor, add more zest to the batter or drizzle with a lemon glaze instead of white chocolate.
✔️ Make ahead – Bake the cupcakes in advance, then warm them slightly before serving for the perfect molten center.
✔️ Pair with a scoop of vanilla ice cream for an ultra-decadent treat.
These Warm Lemon Lava Cupcakes are the ultimate citrus indulgence—soft, gooey, tangy, and beautifully balanced with the sweetness of white chocolate and fresh berries. Bake a batch and enjoy the taste of spring and summer in every bite!
Notes
📌 Save this recipe for later!
📩 Follow me for more citrus-inspired recipes: Kevin’s Daily Dish
📺 YouTube: @KevinsDailyDish
📌 Pinterest: Kevin’s Daily Dish
Final Thoughts on This Irresistible Dessert
These Warm Lemon Lava Cupcakes are truly a game-changer for citrus lovers. The combination of tangy lemon, rich white chocolate, and fresh berries makes them a dessert that’s as stunning as it is delicious. They’re perfect for spring and summer—light enough for warm-weather gatherings yet indulgent enough to satisfy any sweet craving. Whether you serve them for brunch, as a fancy after-dinner treat, or just because your family (like mine) can’t get enough, they’re guaranteed to be a hit!
Ways to Make It Your Own
🍋 Want even more lemon flavor? Add extra zest to the batter or swap the white chocolate drizzle for a lemon glaze.
🍋 Prefer a different filling? Try a berry compote or passionfruit curd for a tropical twist.
🍋 Make it extra indulgent! Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
Let’s Stay Connected!
📢 Follow me for more citrus-inspired recipes!
📺 YouTube: @KevinsDailyDish
📌 Pinterest: Kevin’s Daily Dish
📩 Check out my full collection of recipes: Kevin’s Daily Dish
Try this Lemon Lava Cupcake recipe and let me know what you think! Happy baking! 🍋✨
Easy Lemon Lava Cupcake Recipe – A Citrusy Delight!
Stay Connected!
📢 Follow Kevin’s Daily Dish for more devotionals and recipes!
📺 YouTube: @KevinsDailyDish
📌 Pinterest: Kevin’s Daily Dish
📩 Check out my full collection of recipes: Kevin’s Daily Dish
