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Lemon cupcakes topped with lemon buttercream.

Lemon Cupcakes

Moist lemon cupcakes topped with smooth lemon buttercream and filled with a hidden lemon curd centre.
4.63 from 8 votes
Active Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 cupcakes

INGREDIENTS

  • Zest of 1½ lemons
  • 165 g self-raising flour
  • tsp baking powder
  • 3 medium eggs
  • 165 g soft margarine or butter
  • 165 g caster sugar
  • tsp milk

To decorate

Optional

Extras

  • 12 cupcake cases

INSTRUCTIONS

  • Pre-heat your oven to 160ºC/140ºC fan. Line a muffin tin with 12 cupcakes cases.
  • Finely grate the zest of one and a half lemons. 
  • Put all of the cake ingredients into a large bowl (grated lemon zest, 165g self-raising flour, 1½ tsp baking powder, 3 medium eggs, 165g soft margarine, 165g caster sugar, 1½ tsp milk). Beat on a low speed (either using an electric mixer or by hand) until all of the ingredients are fully combined.
  • Divide the mixture equally between the 12 cupcake cases.
  • Bake your cakes for 20 minutes, until a skewer inserted into the middle comes out clean. 
    Once baked, leave the cakes to cool in the tin for about 10 minutes before moving them to a wire rack to cool completely.
  • If you're adding the hidden lemon curd centre - Scoop out the centre of the cupcakes (take a look at my tips above the recipe for the best way to do this). Add 1 tsp of lemon curd to the centre of each cupcake.
  • Pipe your buttercream onto the cupcakes and serve.

NUTRITIONAL INFORMATION

Calories: 203kcal | Carbohydrates: 23.7g | Protein: 3g | Fat: 10.9g | Saturated Fat: 3g | Sodium: 195mg | Fiber: 0.5g | Sugar: 14.1g

Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.


Course: Dessert
Cuisine: British
Keyword: Lemon Curd Cupcakes, Lemon Fairy Cakes
Author: Charlotte Oates