Easy Lemon Curd Cupcakes
Deliciously fresh and zingy, these easy lemon curd cupcakes are ready in just 25 minutes! With zesty lemon sponge, lemon curd filling and lemon buttercream, these are sure to become your new favourite cupcakes.
Equipment
Ingredients
Lemon Curd Cupcakes
- 170 grams caster sugar
- 170 grams Stork/butter softened
- 3 medium eggs
- 225 grams self raising flour
- 1 teaspoon lemon extract
- 1 lemon zest and juice only
- 12 teaspoons lemon curd
Lemon Buttercream
- 250 grams unsalted butter
- 500 grams icing sugar
- 1 teaspoon lemon extract
- 1 lemon zest
Instructions
- Preheat your oven to 180ºC/160ºC Fan/Gas 4. Line a 12 hole muffin tin with cupcake wrappers. I like to use cupcake wrappers from Purple Cupcakes.
- In a stand mixer, or large bowl using a hand mixer, cream together the Stork/butter and caster sugar until light and fluffy.
- Crack the eggs into a jug and lightly whisk. Add the eggs to the butter and sugar mix, then the lemon extract, juice and zest, and mix until well combined.
- Add the flour, mixing until only just combined - don't overmix. Half fill the cupcake wrappers.
- Make a small well in the centre of each cupcake and add a teaspoon of lemon curd to the middle.
- Cover the lemon curd with the remaining cupcake mixture, making sure each cupcake wrapper is approximately 2/3 full.
- Bake for around 18-20 minutes until ready. A skewer or toothpick inserted into the top of the cupcake will come out clean when they're ready. Remove from the oven and allow to cool on a wire rack.
- While the cupcakes are cooling, make the buttercream. Add the ingredients to the bowl of a stand mixer and mix together well.
- Pipe the buttercream onto the cooled cupcakes in a swirl, then top with some more lemon zest.