Lemon Cupcakes with Lemon Curd Cream Cheese Frosting

Delicious lemon cupcakes topped with silky smooth cream cheese frosting rippled with lemon curd. These Lemon Cupcakes with Lemon Curd Cream Cheese Frosting are a lemon lover’s dream!

Baking for a special occasion

I am not the biggest fan of baking for occasions. The added pressure stresses me out! However my Mum and Sister had big birthdays within two weeks of each other and decided to throw a party. They asked me to bake a cake for them. Well that’s what it started off as. Fast forward a few weeks and a few practice cakes and it turned into a cake and two types of cupcakes. 

My sister’s request for lemon 

My sister has always liked lemon cake so asked if I could make some lemon cupcakes. Like me, she doesn’t really like buttercream. So an obvious choice for me was to make cream cheese frosting for these Lemon Cupcakes. 

How lemon-y do you like your cupcakes?

If I’m making lemon cupcakes, I want them to taste like lemon. I would recommend to add at least the zest of one lemon. As you can’t guarantee the size of lemons, if you have a small lemon you may need to add more than this. 

You can also adapt the amount of lemon curd you add to the cream cheese frosting. With this, you can always taste as you go though. 

Positively taste tested

Obviously these cupcakes were eaten at my Mum and Sister’s party. They went down very well along with my Carrot Cupcakes with Cream Cheese Frosting. I made these Lemon Cupcakes with Lemon Curd Cream Cheese Frosting again to photograph. I took them into work and people raved about them! Multiple people told me they were the best cupcake they had eaten in a while – or even ever! You can’t get much better feedback than that!

5 from 10 votes
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Lemon Cupcakes with Lemon Curd Cream Cheese Frosting

Delicious lemon cupcakes topped with silky smooth cream cheese frosting rippled with lemon curd. These Lemon Cupcakes with Lemon Curd Cream Cheese Frosting are a lemon lover's dream!

Course Cupcakes
Cuisine British, International
Keyword Cupcakes, Cream Cheese, Lemon curd, Lemon
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 12
Calories 456 kcal
Author Curly

Ingredients

For the cupcakes

  • 175 g margarine
  • 175 g caster sugar
  • 175 g self raising flour
  • 3 eggs
  • 1 lemon zested

For the frosting

  • 75 g unsalted butter softened
  • 200 g full fat cream cheese
  • 450 g icing sugar
  • 2 tbsp lemon curd heaped

Instructions

  1. Preheat the oven to 160ºC (fan assisted, 180ºC non fan) and line a cupcake tin with paper cases  

  2. Beat the butter and sugar together for roughly 5 minutes until light and fluffy 

  3. Add the eggs and mix again

  4. Add the flour and mix until it is combined before adding the lemon zest and mixing again. 

  5. Spoon into 12 cupcake cases filling each 2/3 full

  6. Bake in the oven for 16-18 minutes. Check they are cooked by piercing them with a cocktail stick, if the stick comes out clean they are cooked

  7. Leave to cool for a couple of minutes before leaving to cool completely on a wire rack 

  8. When cooled, make the frosting by beating the butter until smooth

  9. Add the cream cheese and icing sugar and mix until completely smooth

  10. Spoon in the lemon curd and briefly mix until the lemon curd is rippled through 

Recipe Notes

This recipe is for 12 large cupcakes. You can easily make more, slightly smaller cupcakes. 

Depending on the size of your lemons, use the zest of up to 2 if they are small. 

Nutritional information is given as a guide only.

Nutrition Facts
Lemon Cupcakes with Lemon Curd Cream Cheese Frosting
Amount Per Serving
Calories 456 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 6g 30%
Cholesterol 54mg 18%
Sodium 164mg 7%
Potassium 48mg 1%
Total Carbohydrates 65g 22%
Sugars 53g
Protein 3g 6%
Vitamin A 14.7%
Vitamin C 5.8%
Calcium 1.7%
Iron 2.2%
* Percent Daily Values are based on a 2000 calorie diet.

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