Lemon Curd Cupcakes


Lemon Curd cupcakes 2

These delicious, light pillows of soft lemony sponge couldn’t be easier to make, just put all the ingredients into a food processor or mixer and whizz for 1-2 mins. Done! The lemon curd filling turns ordinary cupcakes into something really special.

Lemon curd is widely available to buy but I urge you to give making your own a try – it is absolutely yummy, really easy to make and will keep for approx. 2 weeks in the fridge. Great to use as a cake filling but also delicious and very ‘moreish’ spread on fresh bread as an alternative to jam!

Note: it is best to use unwaxed lemons when using lemon rind in a recipe. They can be hard to get however so if you are using waxed lemons make sure to wash and scrub them well in warm water before using.

Makes approx. 12 cupcakes


175g (6oz) self-raising flour
Pinch of salt
110g (4oz) soft butter i.e. at room temperature
110g (4oz) caster sugar
2 large eggs
1 dessertspoon lemon juice
grated rind of 1 lemon


You will need a cupcake tray and paper bun cases

  • Pre-heat oven to 180ºC / 160ºC fan / Gas 4.
  • Line the tray with 12 paper cases
  • Combine all the ingredients together in a food processor / mixer and mix until absolutely smooth (1-2 mins). You can also do this by hand.
  • Using a spoon, drop an equal quantity of the mixture into each paper case
  • Bake in the oven for 15-20 mins or until the cupcakes are well risen and golden.
  • Remove them to a wire rack and leave to cool.
  • When they are cool, cut the top off each cupcake so that you make a little cavity in the centre.
  • Fill with lemon curd* and dust with icing sugar.

*Homemade Lemon Curd

Grated rind and juice of 1 large, juicy lemon
75g (3oz) caster sugar
2 large eggs
50g (2oz) unsalted butter (cut into cubes)

  • Place the grated rind and sugar in a bowl.
  • In another bowl whisk the lemon juice together with the eggs.
  • Pour this mixture over the sugar.
  • Add the butter and place the bowl over a pan of barely simmering water.
  • Stir until thickened (about 15-20 mins).
  • Leave to cool and store in a clean jar in the fridge.

Recipe adapted from an original one by Delia Smith.


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