Lemon curd cupcakes

Creamy, tangy and moreish.


Lemon curd cupcakes

  • 40 minutes
  • Makes 12
  • EASY

Per serving 424kcals, protein 5g, carbs 47.4g, fat 25.1g, sat fat 13.8g, fibre 0.9g, salt 0.55g



  • plain flour 350g
  • golden caster sugar 140g
  • baking powder 1 tbsp
  • eggs 2
  • soured cream 150ml
  • lemon curd 150g
  • lemons 2, zested and juiced
  • butter 100g, melted
  • double cream 300ml, whipped with 4 tbsp lemon curd stirred in
  • 1.Heat the oven to 200C/fan 180C/gas 6. Mix the flour, caster sugar and baking powder. Mix the eggs, soured cream and lemon curd.
  • 2.Tip the egg mix into the flour mixture along with the lemon juice and zest and the melted butter. Stir until you have a smooth batter.
  • 3.Divide between 12 muffin cases and bake for 20-25 minutes until golden and risen. Cool. Top with the lemon cream.