Lemon Curd Cupcakes
Brighten your day with these delightful Lemon Cupcakes! Bursting with zesty flavors of lemon in every bite, these fluffy cakes are topped with a creamy lemon buttercream that will leave you wanting more. Perfect for any occasion, these sweet treats are sure to bring a smile to your face.
— Constant Cookbook
Ingredients
- 350g plain flour , sifted with 140g golden caster sugar and 1 tbsp baking powder
- 2 lemons zested and juiced
- 2 eggs , beaten with 150ml soured cream and 150g lemon curd
- 100g butter , melted
- 300ml double cream , whipped, with 4 tbsp lemon curd stirred in
Instructions
- Heat oven to 180C/160C fan/gas 4. Line a 12-hole bun tin with fairy cake cases. Beat the butter and sugar in a big bowl with a wooden spoon until it is really soft, then add the lemon zest. slowly stir in the eggs, then fold in the flour until it is all combined. Use two teaspoons to divide the mixture between the cake cases. Bake for 18-20 mins until the cakes are golden and springy when you touch them. Cool the cakes on a wire rack.
- While you wait for the cakes to cool, make the butter cream icing. Beat the butter until it is really soft. Gradually beat in the icing sugar, lemon zest and juice until it is thick and yummy. Spread the butter cream on top of the cakes with the back of a spoon, then decorate with sprinkles or sweeties.
Cook Time
25M
Prep Time
PT15M
Yield
Makes 12
Nutrition
- Calories: 289 calories
- Fat Content: 17 grams fat
- Saturated Fat Content: 10 grams saturated fat
- Carbohydrate Content: 34 grams carbohydrates
- Sugar Content: 25 grams sugar
- Protein Content: 2 grams protein
- Sodium Content: 0.24 milligram of sodium
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