Sweet Spring Lemon Curd Cupcakes
Updated: Nov 22, 2021
The zingy lemon is perfectly complimented by the sweetness of the curd.
It's official: we're out of winter and into spring! I'm looking forward to spending more time enjoying the outside. Perhaps we can start to put away our coats and boots - or is that wishful thinking?
These lemon curd cupcakes are a perfect way to welcome in spring! I like the way the lemon curd adds an extra richness to these cupcakes, because its creamy and silky, and this makes for a soft sponge, gooey and tangy centre, and sweet buttercream topping.
If you're in the mood for some spring-like sweetness then these are the cupcakes for you!
This recipe calls for the juice and zest of 2 large lemons or 3 small - in the Caking It kitchen I love very zingy lemon, but if you like it a little less sharp, use 2 small lemons or 1 large.
I use my deliciously moreish homemade lemon curd in these cupcakes. Get the recipe here.
You may notice from the photos, that I top my cupcakes with candied lemon peel. Its a simple process of heating a 50ml of water with 100g of caster sugar, then adding chopped lemon peel and cooking it for 5 minutes. While cooling sprinkle with a little more sugar. Once cooled it becomes sugary and tangy, and you can add your jeweled lemon peel to each cake for an added sweet finish.
Let's get Caking It!
180C (170C fan)
Yield: 12 cupcakes
Prep: 15 mins
Bake: 20 mins
Assemble: 10 mins
200g unsalted butter
200g caster sugar
4 medium eggs
2 large lemons or 3 small, zest and juice
200g gluten free self-raising flour
1/2 tsp bicarbonate of soda
1/2 tsp xanthan gum
2 tbsp lemon curd
150g unsalted butter
320g icing sugar
This sponge is the perfect balance of tangy and sweet.
Preheat oven to 180C. Fill 12 muffin holes with cases.
Cream the butter until pale, then add the sugar and cream together until fully incorporated.
Add the eggs, one at a time, mixing with an electric whisk between each addition. Mix in the lemon juice.
In a separate bowl, mix together the flour, bicarb, xanthan gum and lemon zest with a fork, and then add this to the mixture, mixing until fully incorporated.
Spoon in the lemon curd and fold until combined. At this point I give my batter a taste test, just to check the lemon is exactly how I like it.
Spoon 2 tbsp of the mixture into each muffin case until 3/4 full. Smooth over with a spoon and let the mixture sit in the cases for 20 minutes before placing in an oven for 20 minutes. A skewer or toothpick inserted into the cupcakes should come out clean.
Let cool for 5 minutes in the tin and then fully on a cooling rack.
This buttercream is so silky and delicious you'll want to eat it straight from the bowl!
While the cupcakes are cooling, make your buttercream. Cream the butter until pale, and gradually add in the icing sugar until it is all incorporated. I do this with a fork or standing mixer to minimize mess!
Add 2 tbsp of lemon curd, one at a time, and cream together until fully combined, smooth, and pipeable.
Making sure the sponges are completely cool, scoop out the middle of the cupcake with an apple corer, taking care not to go right down to the bottom.
With a teaspoon, fill the centre with a dollop of lemon curd.
Pipe the top with your lemon curd buttercream, and finish with your jeweled candied lemon rind.