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!
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.
Lemon Cupcakes with Lemon Curd Cream Cheese Frosting https://www.curlyscooking.co.uk/lemon-cupcakes-with-lemon-curd-cream-cheese-frosting/