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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...

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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

another alternative to the lemon curd is using the Barkers Lemon & Passionfruit Curd as the filling. its a huge hit with my children for tea parties.

Unknown

Absolutely amazing!

Unknown

yummy

Sofia

It was so AMAZING!

Unknown

These were awesome cupcakes, nice and easy to make and my work mates loved them, especially the surprise of the lemon curd in the middle, delicious!!!!

Jamie

Love lemon curd these cupcakes are yummy and meant for me

Julie

These cupcakes are amazing with homemade lemon curd

Rebecca

Made these today for a school holiday snack and the children and husband LOVED them, I will be making them again!

Unknown

Easy as to make and great taste too

1625716902

They were yummy, in fact so much so I'm just about to make them again!

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.