Lemon Cupcake recipe

This is my favourite cupcake recipe and it’s for Lemon Curd filled Cupcakes with a Lemon Flavour Butter Icing. It’s really simple to make and has a real treat in the middle too!

1. Pre-heat the oven to 180c, then pour the Caster Sugar and cubed 110g Butter into a large mixing bowl.
2. Mix together until combined (this may take a little patience). Then sift in the Self-raising Flour and break in the 2 Eggs.
3. Thoroughly mix all the ingredients together until just combined.  Put 9 cupcake cases into a cake tin then evenly split the cake mixture into them.
4. Cook for between 15-20 minutes, or until they’re golden brown. Check they’re cooked by sticking a knife in and checking it comes out clear. Then leave the buns to cool.
5. Meanwhile, prepare the butter icing. Start by pouring the Icing Sugar and 85g of cubed Butter into a large mixing bowl.
6. Begin stirring the mixture whilst gradually squeezing the juice of half a Lemon in. Once the mixture is combined, if it’s still too thick, mix in a dash of Milk.
7. Once the buns are cooled, remove the middles using an apple corer. Then fill with Lemon Curd and replace the tops of the buns you removed with the corer.
8. Finally, ice the cupcakes with either a knife or piping bag and leave to cool for a couple of hours. Then they’re ready to serve.

Check out my other dessert recipes here.