Lemon Cupcakes with Lemon Curd Filling
Ingredients:
For the Lemon Cupcakes:
120g unsalted butter (softened)
150g caster sugar
2 large eggs
Zest of 1–2 lemons (go wild with it!)
1 tsp vanilla extract
180g self-raising flour
1/2 tsp baking powder
120ml whole milk
2 tbsp lemon juice (fresh!)
Filling:
100–150g lemon curd (store-bought or homemade — I can give you a recipe for that too!)
For the Lemon Buttercream:
150g unsalted butter (softened)
300g icing sugar
2 tbsp lemon juice
Zest of 1 lemon
1–2 tbsp milk (if needed for texture)
Optional Toppings:
Lemon slices or twists
Extra lemon curd drizzle
Edible flowers, white chocolate curls, or meringue kisses
👩🍳 Instructions:
1. Make the cupcakes:
Preheat oven to 180°C (160°C fan) / 350°F. Line a 12-hole cupcake tin.
Cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well. Stir in lemon zest and vanilla.
In a separate bowl, mix flour and baking powder.
Alternate adding dry ingredients and milk + lemon juice to the butter mixture. Mix just until combined.
Spoon into cases and bake 18–22 mins, until lightly golden and springy.
Let cool completely.
2. Fill with lemon curd:
Use a knife or cupcake corer to remove a little from the center of each cupcake.
Spoon or pipe in lemon curd.
Replace the top piece (trimmed) if you like, or leave open for extra filling.
3. Make the buttercream:
Beat butter until pale and fluffy.
Gradually mix in icing sugar.
Add lemon juice and zest, then beat until smooth.
Add a little milk if needed for piping consistency.
4. Decorate:
Pipe frosting over each filled cupcake.
Top with a swirl of lemon curd, zest, or fancy toppings if you're feeling ✨extra✨.