This easy lemon curd cupcakes recipe is so quick and simple to make. These cupcakes are also super lemony – lemon sponge filled with lemon curd, topped with lemon buttercream and lemon zest. They’re perfect for an afternoon treat or for a party – make them in advance and freeze them before topping with buttercream.
Lemon cupcakes with lemon curd filling have become a beloved classic in the world of cupcakes, and they’re especially popular in the UK, where the bright and zesty flavours are a sign of summer. Let’s dive into what makes these cupcakes so special and provide you with a recipe for Lemon Curd Cupcakes that will surely become a staple in your baking repertoire.
I like to bake the lemon curd filling into the cupcakes but you can always bake the cupcakes and then add the lemon curd filling afterwards – simply cut out a small section of cupcake and insert the filling.
Lemon Curd Cupcake Recipe
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Easy Lemon Curd 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.
How Long Do These Cupcakes Store?
Stored in an air tight container, these cupcakes should last for up to 3 days. As they are based on a Madeira cake recipe, the cupcakes will stay moister for longer. You can also freeze the cupcakes – simply pop them in a tub before adding the buttercream and they should keep for up to 3 months. Allow to thaw out before adding the buttercream swirl topping. Be aware that freezing and thawing cupcakes may cause the cupcake cases to peel away from the actual cupcakes however.
Recipe Variations
Whilst I love this lemon curd cupcake recipe as it is, there are lots of way to customise this recipe.
Use raspberry or strawberry jam in the middle of the cupcakes.
Using oranges instead of lemons will give you delicious orange curd cupcakes.
Top the cupcakes with a raspberry buttercream like these Lemon and Raspberry Cupcakes.
You might also like: Mini Lemon Bundt Cakes Lemon Elderflower Cake Recipe
