Recipes

Marigold Lemon Filled Cupcakes

May 08, 2026 Limited Release memorial day
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Bright, cheerful and inspired by the first blooms of the season, these Marigold Lemon Filled Cupcakes capture the feeling of sunshine in every bite. Infused with the lively flavors of Marigold tea—where lemongrass, chamomile and ginger come together, each tender cupcake begins with a fragrant butter base that adds warmth and depth. Hollowed at the center, they’re layered with silky cream cheese frosting and generously filled with vibrant lemon curd for a perfect balance of tangy and sweet. Finished with a delicate touch of fresh chamomile, these cupcakes are as beautiful as they are indulgent, made to celebrate sunny days and garden moments. Recipe courtesy of Karlee Flores.

Marigold Lemon Filled Cupcakes 

Makes 12 cupcakes

Ingredients

For the cupcakes

  • 3 Marigold Sachets
  • ½ cup butter
  • 1 ¾ cup all-purpose flour
  • 1 ¼ cup sugar
  • 1 ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 eggs plus 1 egg white, at room temperature
  • ½ cup buttermilk, at room temperature
  • 3 tablespoons flavorless oil
  • 1 teaspoon vanilla

For the frosting

  • 1 cup cream cheese, softened
  • 1 cup butter, softened
  • 2 teaspoons vanilla
  • 4 cups powdered sugar

Assembly

  • 1 cup store-bought lemon curd

Directions

  1. Line a cupcake tin with 12 cupcake liners and spray with cooking oil. Preheat the oven to 350 degrees.
  2. In a small pan over medium heat, melt the butter and add in the tea from three sachets of Marigold. Keep over low heat for 5 minutes, making sure the butter remains hot, but not simmering.
  3. Remove the tea by straining into a liquid measuring cup. Add additional butter to the measuring cup to replenish what was lost so that there is ½ cup butter in total. Set aside to cool for 10 minutes.
  4. In a standing mixer with a paddle attachment, add the flour, sugar, baking powder and salt. Mix on low for about 30 seconds. While the mixer is still going, slowly pour the butter into the dry mixture. Once completely added, turn off the mixer and scrape down the sides. Continue to mix until the mixture looks combined and sandy.
  5. Add in the eggs and mix until the batter looks like a thick paste.
  6. Turn off the mixer and add the buttermilk, oil and vanilla. Then mix for 60 seconds, stopping halfway to scrape down the sides of the bowl.
  7. Scoop 3 tablespoons of batter into each prepared cupcake liner.
  8. Bake in the preheated oven for 16-18 minutes. Until the domes of the cupcakes bounce back when you touch them. Let cool for about 15 minutes.
  9. For the frosting, in a standing mixer, beat the cream cheese and butter for 10 whole minutes until light and very fluffy. Add the vanilla and mix to combine. Then add the powdered sugar all at once and mix on the lowest speed.
  10. Scoop out ½ inch of the center of the cupcakes. I like to do this with the back of a frosting tip. Swirl the frosting around the opening in two additions. Then fill the hole with the lemon curd until it’s about to overflow.
  11. Serve immediately or keep in the fridge for up to 3 days.
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