Fluffy cupcakes filled with sharp lemon curd and covered in delicious cream cheese frosting. These Courgette Cupcakes with Lemon Curd & Cream Cheese are far too tasty to get put off by the fact they have courgette in them!
Preheat the oven to 160ºC and line a cupcake tin with 18 cases
Add the flour, bicarbonate of soda and baking powder to the bowl of your mixer. In a separate jug, whisk the eggs, oil and sugar until creamy.
Pour the egg mixture into the flour and mix until combined before adding in the grated courgette and mixing again
Divide the mix between the cupcake cases making sure you only fill them half way. Bake in the oven for 15-17 minutes or until a cocktail stick comes out clean
Leave to cool for around 10 minutes then allow to cool completely on a wire rack
Once the cupcakes are completely cooled, make a a hole in the centre of each cupcake about 1cm down. I do this using an apple corer but you could use a small knife, just mind your fingers
Fill each hole with the lemon curd
To make the frosting, beat the butter until soft and then add the cream cheese and icing sugar and mix until completely smooth
Add the lime zest and juice. Mix until combined and set aside
Nutritional information is given as a guide only.
Courgette Cupcakes with Lemon Curd & Cream Cheese https://www.curlyscooking.co.uk/courgette-cupcakes-with-lemon-curd-cream-cheese-frosting/