Lemon-Filled Cupcakes Recipe
Fluffy lemon cupcakes with lemon zest, filled with lemon curd and topped with a zesty lemon buttercream. Lemon cupcake heaven!
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Calories: 541kcal
Servings: 12
Equipment
- Cupcake pan
- Piping Bag
Ingredients
For the sponge
- 175 g Baking spread unsalted softened
- 175 g Caster sugar
- 3 Eggs large
- 2 Lemons zested
- 175 g Self raising flour
- For the filling
- 200 g Lemon curd good quality shop bought or homemade
For the buttercream
- 200 g Butter unsalted softened
- 400 g Icing sugar
- 2 tsp Lemon extract
- 2-3 tbsp Milk
- For decoration
- Yellow 100s and 1000s optional
- 12 Lemon jelly slices optional
Instructions
- Preheat oven to 140C Fan/160C/325F/Gas Mark 3 and line cupcake tin with cases.
- Cream baking spread and caster sugar until fluffy.
- Add eggs, mix well.
- Gently fold in self-raising flour and lemon zest.
- Divide mixture into cases, bake for 25-30 mins until skewer comes out clean, then cool on a rack.
- Use cupcake corer or knife to make hole in each cupcake.
- Fill holes with lemon curd.
- For buttercream, mix softened butter, icing sugar, lemon extract, and milk until smooth. Pipe or spread onto cupcakes.
- Decorate with lemon slices and sprinkles.
- Store in airtight container, consume within 3 days.
Nutrition
Calories: 541kcal | Carbohydrates: 70g | Protein: 4g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 313mg | Potassium: 69mg | Fiber: 1g | Sugar: 58g | Vitamin A: 1006IU | Vitamin C: 10mg | Calcium: 25mg | Iron: 0.5mg