Lemon cupcakes with lemon curd filling

Lemon cupcakes with lemon curd filling

Lemon cupcakes with lemon curd filling

I’ve been so disappointed the last couple of months because I keep missing out on the Sweet Adventures Blog Hop. I don’t know how I miss it (must have had something to do with buying a house and going overseas the last two months) but this month I am in.

Even if you don’t know what I’m talking about I’m sure you’ve assumed something with ‘sweet adventures’ in the name is bound to be good and you will have assumed correctly.

Each month, food bloggers from across the world (well at least I think, might just be us Aussies) gather and share our sweet goodies related to the month’s theme, chosen by the host. This month it’s a Sweet Surprise hosted by Love SWAH.

Lemon cupcakes with lemon curd filling

My recipe – lemon cupcakes with lemon curd filling – is extra special because it’s the first recipe featuring lemons picked from my very own lemon tree! I went all out in lemony goodness – lemon pound cake cupcakes, which would make a rather tasty loaf cake just on their own, are filled with homemade lemon curd, topped with lemon buttercream icing and finished with a sprinkling of lemon zest.

Lemon cupcakes with lemon curd filling

You would think one bite and you’d be making a face like you’d just sucked a sour warhead (anyone remember those?) but it’s not like that at all. The sweetness of the icing and the cake provides a nice balance for all that lemony goodness, I promise.

Lemon cupcakes with lemon curd filling

What’s the surprise? The blob of lemon curd hidden underneath the lemon buttercream icing. I’m very glad that I gave most of these away because I fear they would have all ended up in my stomach otherwise. You can use store-bought lemon curd if you like but I encourage you to try making is using Celia’s microwave recipe. It’s so very easy and quick to make. I fear I’ll be making rather often now I have a constant supply of lemons. Enjoy!

Lemon cupcakes with lemon curd filling

 

Lemon cupcakes with lemon curd filling

Lemon cupcakes with lemon curd filling

Yield: 24
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes

Ingredients

Cakes

  • 250g (8oz) butter
  • 250g (8oz) caster (superfine) sugar
  • 2 tbsp lemon zest
  • 4 large free-range eggs
  • 200g self-raising flour
  • 50g almond meal

Filling

Icing

  • 4 tbsp butter, softened
  • 2 tsp lemon zest
  • 2 cups icing (confectioner's) sugar
  • 2 tbsp lemon juice
  • Extra lemon zest for decoration

Instructions

  1. Pre-heat the oven to 160C (320F) fan-forced and line two 12-hole muffin trays with cupcake liners.
  2. In a food processor, process the butter, sugar and lemon zest until smooth.
  3. Add the egg, one at at time and mix them through.
  4. Scrape down the sides then add the flour and almond meal and process until smooth (you may need to scrape down the sides again so there are no dry parts).
  5. Divide the batter between the cupcake liners and bake for 25-30 minutes or until a cake tester inserted in the middle of a cupcake comes out clean.
  6. Transfer the cakes to a wire rack to cool completely.
  7. While the cakes are cooling make the icing.
  8. In the bowl of an electric mixer, beat the butter and lemon zest together until smooth and creamy.
  9. Slowly add the icing sugar, pour in the lemon juice and increase the speed.
  10. Keep beating until the icing is light and fluffy.
  11. If the icing is too thick, add a little milk or water to thin it so you can pip it.
  12. When the cake have cooled, use a sharp knife to cut a cone-shaped hole in the top of each of the cupcakes.
  13. Spoon a half a teaspoon of lemon curd on each one.
  14. Using a piping bag, pipe icing on top of the cakes to cover the lemon curd.
  15. Sprinkle with extra lemon zest.
© Claire K Creations

 

Need dinner ideas & can't get to the shops?

Hi, I'm Claire. I'd love to send you a free copy of my eBook '12 ingredients, 11 recipes.'

Learn to to create 11 easy, tasty meals using just 12 basic ingredients from your pantry & freezer - no running to the shops.

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit

38 Comments

  1. Lucinda Simpson on February 1, 2019 at 9.19 pm

    Can you freeze these cupcakes? I’ve never tried it but I’ve read you can freeze buttercream and lemon curd so I am hoping.

    Reply
    • Claire on February 4, 2019 at 12.25 pm

      Yes I don’t see why not. You might like to try freezing the cupcakes and lemon filling separate, then once it comes time to defrosting the cupcakes add the filling in then to ensure they don’t go too soggy in the defrosting process. Good luck!

  2. Becky on August 20, 2018 at 12.08 am

    Do these need to be refrigerated if you’re not serving them right away?

    Reply
    • Claire on August 30, 2018 at 7.34 am

      Yes that would be best Becky

  3. cathy on August 31, 2015 at 11.43 pm

    reviving an old thread :p

    i made these over the weekend for friends and family and oh my were these lemon curd cupcakes delicious and popular. everyone loved it. felt like i was in heaven after that first bite and was so sad towards that last bite :p just wanted to say thanks so much for sharing this awesome and yummy treat with the rest of us and i will definitely be making these again.

    Reply
    • Claire on September 1, 2015 at 7.58 am

      Oh Cathy I know the feeling of sadness as you get to the end of something delicious. At least with cupcakes there are usually more? You’re very welcome and I’m glad they were a hit.

  4. Chloe Duffy on October 30, 2014 at 8.57 am

    Hi Claire,
    I’m just a bit curious to why you use almond meal in this recipe?
    Usually you see almond meal and raspberries together?

    Reply
    • Claire on October 30, 2014 at 11.22 am

      Hi Chloe. No particular reason other than I thought I’d give it a go! You could add a raspberry on top that would be quite delicious!

  5. Claire on April 3, 2014 at 5.31 pm

    Hi Claire,

    Just wondering if I could use oranges to make this recipe?

    Reply
    • Claire on April 3, 2014 at 10.29 pm

      Hi Claire. You sure can!

  6. Joanna Norland on January 17, 2014 at 11.29 pm

    Stumbled on this when I was looking for inspiration for what to do with some leftover lemon curd I made. Looks fantastic – I’ll give it a go this weekend. your photography is lovely, though living in the UK, I’m green (yellow?) with envy about the idea of having a lemon or lime tree!

    Reply
    • Claire on January 20, 2014 at 10.02 am

      Thanks so much Joanna! Haha yes you can be yellow with envy. I was so excited when I realised we had one!

  7. Nic@diningwithastud on July 31, 2013 at 8.38 pm

    I’ve been toying with getting myself a lemon tree :) you’ve inspired me! They look great!

    Reply
    • Claire on August 1, 2013 at 8.39 am

      Do it Nic!

    • Claire on July 18, 2013 at 9.50 am

      Isn’t it! Give me anything lemon flavoured and I’m happy!

  9. GourmetGetaways on July 17, 2013 at 11.38 am

    It looks like great minds think alike ;)
    I love your cupcakes… it makes me wish I had some of my own left still :)

    Reply
    • Claire on July 17, 2013 at 12.47 pm

      They do indeed GG!

  10. Liz @ I Spy Plum Pie on July 16, 2013 at 8.18 am

    These look delicious! My mum has heaps of lemon and lime trees and we’re always trying to come up with new ways of using the hundreds of lemons they seem to produce. I love lemon curd to putting it in a cupcake sounds like an excellent idea!

    Reply
    • Claire on July 16, 2013 at 8.30 am

      Definitely Liz. I’m sure they’d be quite delicious in a lime version too.

    • Claire on July 16, 2013 at 8.30 am

      Well I know what to make when you visit Maureen!

  12. The Life of Clare on July 15, 2013 at 6.29 pm

    I love sour warheads! I’ve made a similar cupcake when our lime tree went berserk last year. They were delicious!

    Reply
    • Claire on July 16, 2013 at 8.30 am

      I just loved watching people eat them. Oh so hilarious!

    • Claire on July 16, 2013 at 8.29 am

      Thanks Lorraine!

  14. Kyrstie @ A Fresh Legacy on July 15, 2013 at 5.05 pm

    These look fabulous Claire. I adore lemon curd. A lovely way to enjoy some of your home grown lemons :)

    Reply
    • Claire on July 15, 2013 at 5.47 pm

      Thanks Kyrstie!

  15. Chris on July 15, 2013 at 4.24 pm

    I’m 100% sure those are delicious. After all, they look already lovely and I have tasted some sweet treats with a lemon curd filling before. However, I guess if I have to wait until my lemon tree bears some fruits, I would never manage to make my own lemon curd.

    Reply
    • Claire on July 15, 2013 at 4.52 pm

      Thanks Chris! I’m sure you could make your own curd with Celia’s recipe. It’s super easy!

  16. JJ - 84thand3rd on July 15, 2013 at 4.21 pm

    So glad you were able to join us this month! Mostly Aussies but a few from around the world ;D Lemon is one of my favourite flavours and these sound simply perfect – and even better that they are from your own tree!

    Reply
    • Claire on July 15, 2013 at 4.52 pm

      Me too JJ! Let’s hope I don’t forget next month!

    • Claire on July 15, 2013 at 3.45 pm

      You’re very welcome Tania I hope you like them!

  18. celia on July 15, 2013 at 1.43 pm

    Claire, thank you for the shout-out, very kind of you, as I think you make the lemon curd more often than I do these days! :) And it HAS to be better now it’s made with your own lemons! We’re finally getting lemons this year on our tree, and it’s been such a joy! xx

    Reply
    • Claire on July 15, 2013 at 3.45 pm

      No Celia thank you for the recipe! I probably do! Oh so delicious. I just saw your lemons on instagram. How exciting!

  19. Swah on July 15, 2013 at 11.54 am

    Oh these look absolutely divine, I almost want to lick my screen! I love lemon cupcakes and the thought of biting into a lemon curd-filled one…. yum! And may I ask where did you get your cute mini cupcake stand from?

    Reply
    • Claire on July 15, 2013 at 1.35 pm

      Of course you may. Hate to disappoint you though… it’s from NYC.

Submit a Comment

Your email address will not be published. Required fields are marked *

shares