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Small Batch Lemon Curd Cupcakes

Light & fluffy lemon cupcakes, filled with homemade lemon curd, and topped with an easy vanilla buttercream.
Servings: 6 cupcakes
Author: Vicki @ Passionate Baker Travels

Ingredients

for the cupcakes

  • 112 g salted butter, at room temperature
  • 112 g caster sugar
  • 2 large eggs
  • juice of 1/2 lemon
  • 1/2 tsp vanilla extract
  • 115 g self-raising flour
  • 1 tbsp full-fat milk

for the filling

  • 6 tsp lemon curd

for the frosting

  • 120 g icing sugar, sifted
  • 36 g salted butter, at room temperature
  • 1 tbsp full-fat milk
  • 1/8 tsp vanilla extract
  • gold leaf, to decorate (optional)

Instructions

for the cupcakes

  • Preheat the oven to 180°C, and line a muffin tray with six cupcake liners. If using a standard muffin tray with 12 spaces, I like to use the six in the middle.
  • In a medium bowl, use an electric whisk to beat together the butter and sugar until light and fluffy.
  • Add the eggs to the bowl one at a time, beating well after each addition. Beat in the vanilla extract, and scrape down the sides.
  • Sift the flour into the bowl and use a spatula to gently fold it through. Add the milk and incorporate fully.
  • Evenly divide the batter between the cupcake liners and bake in the preheated oven for 15-18 minutes, or until golden & a skewer inserted into the centre of the cupcakes comes out clean. Remove from the oven and leave to cool in the tray for 10-minutes before moving to a wire rack to clean completely.

for the frosting

  • In a small bowl, use an electric whisk to combine the icing sugar and butter. Add the milk and vanilla extract to the bowl, and slowly beat together. Turn the mixer to high & beat until the frosting is light and fluffy. If the consistency becomes too loose, pop it into the fridge for a minute.

to assemble

  • When the cupcakes are completely cool, cut a small hole from the centre of each - baker's perk ;) Fill each of the holes with 1-teaspoon of lemon curd, or enough to bring it up to reach to top of the cupcake. Using an offset spatula or a spoon, top the cupcakes with the buttercream frosting. Use a small brush to apply a light sprinkle of gold leaf to each cupcake, if desired. Enjoy!

Notes

  • I used homemade lemon curd - find the recipe here. 
  • frosting recipe from Joy the Baker. It makes jusstttt enough to cover all six cupcakes, so be sure to use a spatula to scrape down the sides of the bowl!