Cupcakes are one of the first things I ever baked, I loved them. Perfect pretty cakes in all flavours and colours.
These cupcakes are perfect for summer, filled with bright lemon curd. Perfect bites filled with the flavour of summer.
These cupcakes are my favourite. I love the contrast between the tangy lemon and the light fluffy vanilla frosting.
You can make the lemon curd up to 3 days in advance which makes these cupcakes quick to make. They are great for any occasion, even if it’s just because you want to eat cake 🙂
Lemon Curd Cupcakes
100g butter, room temperature
120g caster sugar
1 and 3/4 cups self raising flour
1 cup milk
1 teaspoon vanilla essence
3 lemons, juiced
4 egg yolks
90g caster sugar
40g butter, cubed
125g butter, room temperature
3 and 1/2 cups icing sugar
1 tablespoon milk
1 teaspoon vanilla bean paste
Place all ingredients in a heat proof bowl, and place over a pan of simmering water, ensuring the bowl does not touch the water.
Stir continuously with a wooden spoon, over 10-15 minutes the mixture will thicken. Keep stirring until the curd is viscous enough to coat the back of the spoon. Remove from the heat and pour into a clean jam jar.
Preheat the oven to 180 degrees. Line a 12 hole cupcake pan with cases.
Beat the butter and sugar until pale and creamy.
Add the eggs one at a time and beat until well combined.
Add the four and milk alternatively until well mixed.
Fill the cupcakes cases 2/3 full and bake for 10-12 minutes.
Remove from the oven allow to cool in pan for 5 minutes then place onto a wire rack to cool completely.
Beat the butter until pale and light. Add the icing sugar one cup at a time mixing well, add the milk and the vanilla bean paste and mix until light and fluffy.
Once the cupcakes are cool use a 1 inch round cutter to cut holes in the cupcakes and fill the holes with lemon curd. Once you have filled all of the cupcakes, scoop the vanilla frosting into a piping bag and pipe on top of the cupcakes . Enjoy!