zoom Lemon curd cupcakes

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    Lemon curd cupcakes

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    Lemon curd cupcakes

    • Vegetarian
    • Gluten Free
    • Preparation time: 25 minutes
    • Cooking time: 20-25 minutes

    Makes: 12


    250g butter, softened
    250g golden caster sugar
    4 Waitrose British Blacktail Medium Free Range Eggs
    250g Schär Gluten Free
    Mix It! Universal
    1 tsp gluten-free baking powder
    1 tsp xantham gum
    1 tsp vanilla extract
    2 tbsp poppy seeds
    Juice of 1 lemon
    Finely grated zest of 2 lemons
    100g lemon curd


    1 Heat the oven to 180ºC, gas mark 4, and line a 12-hole muffin tin with paper cases.

    2 To make the cupcakes, beat the butter and sugar together with an electric mixer until very light and fluffy. Add the eggs, one at a time, and beat until well mixed. Once the eggs are incorporated, add the flour, baking powder, xantham gum, vanilla extract, poppy seeds, lemon juice and half the lemon zest. Fold with a spatula until well combined.

    3 Divide the mixture between the paper cases, flatten and smooth the surfaces of each cupcake with a knife, then bake for 20–25 minutes or until risen and golden. Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

    4 Use an apple corer or teaspoon to make a small hole about 2cm deep in the top of each cupcake. Spoon or pipe the lemon curd into the holes and top with the remaining lemon zest.

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