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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, sifted; ¾ cup Chelsea Caster Sugar; 125g butter, softened; 2 tsp freshly grated lemon zest; 2 eggs, beaten; ½ cup milk; 1 cup lemon curd; Grated white chocolate, candied lemon zest to decorate; Lemon Buttercream; 150g butter, softened; 2 cups Chelsea Icing Sugar; 1-2 Tbsp lemon juice; 1-2 Tbsp hot water; Candied Lemon Zest (optional); Zest 1 lemon; ½ cup Chelsea White Sugar; ½ cup water

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, sifted
¾ cup Chelsea Caster Sugar
125g butter, softened
2 tsp freshly grated lemon zest
2 eggs, beaten
½ cup milk
1 cup lemon curd
Grated white chocolate, candied lemon zest to decorate

Lemon Buttercream

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

Candied Lemon Zest (optional)

Zest 1 lemon
½ cup Chelsea White Sugar
½ cup water

Chelsea Products in Recipe

Caster Sugar

The fine crystal of Chelsea...

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Icing Sugar

Icing sugar can also be...

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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 the oven to 175°C on fan-bake. Line a 12-hole muffin pan with cupcake cases.

In the bowl of an electric beater, place the sifted flour, Chelsea Caster Sugar, softened butter, lemon zest, eggs and milk and beat 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 case with the mixture and make a small well in the centre. Fill the well with a teaspoonful of the lemon curd and cover with more of the cupcake mixture so the cases are three-quarters full.

Bake for 15-18 minutes until golden, puffed and spongy to the touch.

To make the lemon buttercream, beat the butter until smooth and pale. Add the Chelsea Icing Sugar half a cup at a time, with the lemon juice and enough of the hot water to make a creamy mixture, beating well between each addition. Beat until the buttercream is fluffy and lemon-scented.

To make the candied lemon zest, use a zester to cut thin strips of skin from the lemon or peel with a knife. Scrape any remaining white pith from the zest, then cut it into thin strips. In a small pan, combine the sugar and water. Add the lemon peel and simmer gently for 2-3 minutes, stirring occasionally, until the liquid has reduced and is syrupy. Set aside to cool.

Cool the cupcakes before topping with the lemon buttercream and decorating with the grated white chocolate and candied lemon zest, if using.

Did you know?
If you want to make your own lemon curd, use the following recipe.

Lemon Curd
¼ cup each: lemon juice, Chelsea Caster Sugar, ½ cup water, 1 tablespoon cornflour mixed with 1 tablespoon water, 1 egg yolk

Place the lemon juice, sugar and water in a small pan and gently heat, stirring until the sugar has dissolved. Bring to a simmer and add the combined cornflour and water and cook for a further 2 minutes until the mixture is thick and bubbling. Remove the pan from the heat and whisk in the egg yolk. Chill until the curd has cooled and thickened.