Photography: John Paul Urizar. Styling: Michele Cranston. Photochef: Kathy Knudsen.
Our super simple lemon curd cupcakes will bring the colour and the zing to your next gathering! They’re great for a children’s birthday party or a weekend picnic.
Plus, this recipe is versatile. You can make simple lemon curd filled cupcakes, or turn them into beautiful butterfly cakes. And for those who love citrus in their baked goods, there’s a tip below to turn the vanilla cupcakes into lemon cupcakes.
Want more fun cupcake inspiration for a kids’ party? Check out these cute rainbow cupcakes or have a go at these animal cupcakes.
Ingredients
Method
Preheat oven to 180°C (160°C fan-forced). Line a 12-hole (1/3-cup) muffin pan with paper cases.
Make cake according to packet directions, using the mineral water in place of milk.
Divide mixture evenly among the cases. Bake for 20 minutes or until golden and a skewer inserted into centres comes out clean. Stand cupcakes in the pan for 5 minutes before transferring to a wire rack to cool.
Place cream and icing sugar mixture into a medium bowl, beat until firm peaks. Place into a piping bag fitted with a small, fluted nozzle.
Using a sharp pointed knife, cut a small circle of cake, 1cm deep, from the top of each cupcake. Fill cupcake holes with lemon curd and pipe cream around the edge of each cupcake. Alternatively, make butterfly cupcakes by piping or spooning whipped cream on top of the lemon curd. Cut the round of cake in half and position on top to resemble butterfly wings. Dust with a little extra icing sugar mixture.
Can I turn these into lemon cupcakes?
Yes, you can. To make the cakes extra lemony, add 2 teaspoons of finely grated lemon rind to the cake mixture in step 2.
To have a go at making your own lemon curd, follow this recipe.
Can I use jam instead of curd?
Of course! Try strawberry, raspberry or cherry jam instead of lemon curd.
