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–+ servings
Lemon Cupcakes with Lemon Curd filling

Lemon Cupcakes with Lemon Curd

Brighten your day with these delicious Lemon Cupcakes with Lemon Curd filling! Perfect for any occasion, these cupcakes have a light and fluffy sponge flavoured with lemon zest and filled with tangy lemon curd. They're topped with tall swirls of creamy lemon frosting and decorated with a lemon segment for a simple but elegant touch. Whether you're baking for a special event or simply craving a sweet pick-me-up, these easy lemon cupcakes are sure to satisfy.

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Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Servings: 12

Equipment

Ingredients

For the lemon cupcakes

  • 180 grams Margarine or unsalted butter I like to use Stork baking spread
  • 180 grams White caster sugar
  • 2 large Eggs room temperature
  • 180 grams Self-raising flour
  • 2 tablespoons Milk
  • 1 Lemon zest only

For the lemon curd filling

  • 1 jar Lemon curd either homemade or shop-bought (I used Thursday Cottage)

For the lemon and vanilla buttercream

  • 200 grams Salted butter room temperature
  • 400 grams Icing sugar
  • 1 Lemon juice only (you can use the same lemon zested for the sponge mixture)
  • 1 teaspoon Vanilla extract
Metric - US Customary

Instructions

Start by making the lemon cupcakes

  • Preheat the oven to 160°C fan / 180°C conventional. Line a cupcake tray with 12 cupcake cases.
  • Beat the margarine (or butter) and caster sugar together until light and creamy.
    180 grams Margarine or unsalted butter, 180 grams White caster sugar
  • Mix in the eggs one at a time. TIP: Add a spoonful of the flour with each egg to stop the mixture from curdling.
    2 large Eggs
  • Add the remaining flour, milk and lemon zest. Fold together to make a smooth cake mixture.
    180 grams Self-raising flour, 2 tablespoons Milk, 1 Lemon
  • Spoon the mixture into the cupcake cases, filling each one roughly two-thirds full.
  • Bake for 20-22 minutes until risen and springy to the touch. Transfer to a wire rack and leave to cool completely.

Fill the cupcakes with lemon curd

  • Use a cupcake corer, piping nozzle or apple corer to remove the centre of each cupcake. Insert the tool into the top of the cupcake, push down, twist and pull out the centre, creating a hole about 1 inch deep.
    removing the middle of cupcake with a corer
  • Pipe the lemon curd into the hole of each cupcake until it reaches the top. If you don’t have a piping bag, you can also use a small spoon to fill the cupcakes.
    1 jar Lemon curd
    filling a lemon cupcake with lemon curd

Make the lemon and vanilla buttercream

  • Beat the butter until light and fluffy. Sift in the icing sugar, add the lemon juice and vanilla. Beat until the buttercream is smooth and creamy. If it feels too stiff, fold in a tablespoon of milk.
    200 grams Salted butter, 400 grams Icing sugar, 1 Lemon, 1 teaspoon Vanilla extract
  • Spread or pipe tall swirls of lemon buttercream on top of the cupcakes. Finish by cutting small lemon segments and pushing into the top of each cupcake.

Video

Notes

Store your Lemon Cupcakes in a baking tin for up to 3-4 days.