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!
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!
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
Preheat the oven to 160ºC (fan assisted, 180ºC non fan) and line a cupcake tin with paper cases
Beat the butter and sugar together for roughly 5 minutes until light and fluffy
Add the eggs and mix again
Add the flour and mix until it is combined before adding the lemon zest and mixing again.
Spoon into 12 cupcake cases filling each 2/3 full
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
Leave to cool for a couple of minutes before leaving to cool completely on a wire rack
When cooled, make the frosting by beating the butter until smooth
Add the cream cheese and icing sugar and mix until completely smooth
Spoon in the lemon curd and briefly mix until the lemon curd is rippled through
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.