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Cupcakes

Lemon Curd Cupcakes with Lemon Buttercream

Name: Lemon Curd Cupcakes with Lemon Buttercream
Prep time: 15 min
Cook time: 20 min
Yield: 12
Ingredients: 1½ cups self-raising flour (225g), sifted; ¾ cup Chelsea Caster Sugar (170g); 125g butter, softened; 2 eggs, beaten; ½ cup milk (125g); 2 tsp freshly grated lemon zest; 1 cup lemon curd (250ml); Grated white chocolate, to decorate (optional); Lemon Buttercream; 150g butter, softened; 2 cups Chelsea Icing Sugar (300g); 2 Tbsp lemon juice; 1-2 Tbsp hot water; Decoration; Extra lemon curd and roughly chopped white chocolate, to decorate (optional)

4.8

Preparation

15 mins

Bake

20 mins

Difficulty

Easy

Servings

Making lemon buttercream icing has never been as easy! Try our delicious version with these tantalising lemon curd cupcakes.

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Ingredients
Method

Ingredients

1½ cups self-raising flour (225g), sifted
¾ cup Chelsea Caster Sugar (170g)
125g butter, softened
2 eggs, beaten
½ cup milk (125g)
2 tsp freshly grated lemon zest
1 cup lemon curd (250ml)
Grated white chocolate, to decorate (optional)

Lemon Buttercream

150g butter, softened
2 cups Chelsea Icing Sugar (300g)
2 Tbsp lemon juice
1-2 Tbsp hot water

Decoration

Extra lemon curd and roughly chopped white chocolate, to decorate (optional)

Additional tips

Try making your own lemon curd - we can recommend this lemon curd recipe!

Chelsea Products in Recipe

Caster Sugar

The fine crystal of Chelsea...

details

Icing Sugar

Icing sugar can also be...

details

White Sugar

The uniform size of the...

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Reviews

21

What did you think of this recipe?

Unknown

Great!

Unknown

Loved this one and very easy.

Unknown

Nice but too sweet butter cream. Try on next time for best.

Dre

It was really really nice. My favourite part about the lemon curd cupcake was inside like when I bit into it was like a lemon heaven. Your recipe is so so good the texture is perfect everything about it is so amazing. My family loves it.

sandra

I need to make several batches of these for an upcoming event can anyone tell me if they freeze well. Mine don't usually get that far: CHELSEA: You can freeze cupcake but in this particular recipe without the Lemon Curd on it. Freezing Lemon Curd can develop crystallisation.

Unknown

AWESOME!!! Will definitely make again! :)

Unknown

Good.

Lhe

Love this recipe and my family

Carmel

Make these all the time and they are great!

Morgan

Wonderful recipe. Family loved them. Made the buttercream with 2/3 the sugar and it was fantastic.

Method

Preheat oven to 175°C fan bake. Line a 12-hole muffin tin with cupcake cases.

Sift flour into a large bowl. Add sugar, butter, eggs, milk and lemon zest. Use an electric beater to mix on a low speed for 2 minutes, until combined. Increase the speed and beat for a further 2 minutes until fluffy and smooth.

Quarter-fill each cupcake case with the mixture and make a small well in the centre. Fill with a teaspoon of lemon curd and cover with more cupcake mixture to around three-quarters full.

Bake for 15-18 minutes until golden brown and cupcakes spring back when lightly pressed on top. Remove from tin onto a wire cooling rack and allow to cool completely.

Lemon Buttercream
Beat butter until smooth and pale. Beat in icing sugar, lemon juice and enough of the hot water to make a creamy, fluffy icing.

Pipe or spread buttercream onto cooled cupcakes. Add a small dollop of lemon curd and top with white chocolate, if desired.