Lemon Curd Cupcakes

Lemon Curd Cupcakes

Lemon Curd Stuffed Cupcakes

  • Servings: 12
  • Difficulty: Easy
  • Print


  • 175g. Butter ( room temperature)
  • 175g. Self-raising flour
  • 175g. Caster sugar
  • ½tsp Baking powder
  • ½ tsp Vanilla extract
  • 3 Eggs

Let’s get started

  • Preheat the oven to 180°c and line a 12-hole muffin tin with paper cupcake.
  • Add flour and baking powder into a mixing bowl. Use a whisk to mix and set aside.
  • In another bowl, add vanilla syrup; cream butter and sugar until it is smooth (using a hand or electric mixer).
  • Gradually add the eggs until everything is fully incorporated (make sure you are scraping down the sides of the bowl to avoid waste)


  • Divide the mixture evenly between the paper cases.
  • Bake for 23 minutes, or until the cakes are well risen and firm on top.
  • Transfer to a wire rack to cool (this should take 1hr).


Click Here for the Lemon Curd recipe

  • Use a cake corer to make holes in the each cupcake like the picture below.
  • Pour half of the lemon curd into a disposable icing bag and fill the cupcakes with the curd

Lemon Curd Cupcakes 2


Click Here for the buttercream recipe (Substitute vanilla with 1tsp. of Lemon juice)

Finish off the cake by decorating the cake with the lemon butter creamDSC01058.JPG


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