Cupcakes and Small Cakes
Ultimate British Lemon Cupcakes with Tangy Curd Centre
These exquisite cupcakes feature a light-as-air sponge infused with fresh Sicilian lemon zest, a hidden tart lemon curd centre, and a towering swirl of silky lemon buttercream. They are the quintessential British celebration treat, balancing sharp citrus notes with delicate sweetness.
- Prep
- 25 min
- Cook
- 20 min
- Serves
- 12
- Level
- Intermediate
- Per serving
- 385 kcal
Method
Preheat your oven to 180°C (160°C Fan/Gas Mark 4) and line a 12-hole muffin tin with high-quality paper cases.
In a large bowl, cream together the softened butter and caster sugar until the mixture is pale, fluffy, and significantly increased in volume. This should take about 5 minutes with an electric mixer.
Beat in the eggs one at a time, adding a tablespoon of the flour with the final egg to prevent the mixture from curdling. Stir in the finely grated lemon zest.
Sift the remaining self-raising flour and baking powder into the bowl. Using a large metal spoon, gently fold the dry ingredients into the batter until just combined, being careful not to knock out the air.
Divide the batter evenly between the paper cases. Bake for 18-20 minutes until the sponges are golden brown and spring back when lightly touched.
Once completely cool, use a small knife or an apple corer to remove the centre of each cupcake. Fill the cavity with a generous teaspoon of lemon curd.
To make the buttercream, beat the 250g of butter until white and creamy. Gradually add the icing sugar in two stages, followed by the lemon juice. Beat on high speed until the frosting is silky and hold its shape.
Transfer the buttercream to a piping bag fitted with a star nozzle. Pipe tall, elegant swirls over the cupcakes, ensuring the curd-filled centre is completely sealed. Finish with a light dusting of lemon zest or an edible flower.
Notes
Ensure your butter and eggs are at room temperature to achieve a perfectly emulsified batter and a light crumb.
For the smoothest buttercream, sift your icing sugar twice to remove any stubborn lumps.
Use an apple corer to remove the cupcake centres cleanly without crumbling the sponge.
If the buttercream is too stiff, add a teaspoon of milk; if too soft, chill it for 10 minutes before piping.
