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Lemon Curd Cupcakes with Lemon Buttercream

Lemon Curd Cupcakes with Lemon Buttercream

serving size icon
Serves 12


  • 125g Butter, softened
  • ½ c Caster Sugar
  • 2 tbsp Finely Grated Zest of ½ Lemon
  • 2 Eggs, at room temperature
  • 1 c Self-Raising Flour
  • 3 tbsp Milk, warmed for 10 seconds in microwave
  • ½ c Lemon Curd, to fill


Preheat the oven to 180°C. Line a 12-hole muffin pan with paper cases.

Place the butter, sugar, lemon zest, eggs and flour into a food processor. Process for about 10-15 seconds.

Scrape down the sides of the bowl and process again briefly. Pour in the warmed milk and pulse until combined.

Spoon the mixture evenly into the prepared pans. Bake for 15-17 minutes or until a skewer inserted into the centre comes out clean. Set aside to cool.

To make the lemon buttercream, cream 125g butter with an electric mixer until very pale, about 2-3 minutes. On a low speed, mix in 3 cups isifted icing sugar alternately with the lemon zest, juice of ½ lemon and 2 tablespoons milk. Continue to beat until light and fluffy.

When ready to assemble, cut a hole in the top of each cupcake. Fill with a spoonful of lemon curd and top with a swirl of lemon buttercream.

Tip: You could top the cupcakes with whipped cream instead of the buttercream.

Tip: To make sugared violas, paint spray-free flowers with lightly beaten egg white and sprinkle with caster sugar. Place on a cooling rack and leave to dry.

This recipe was sent in by The Foodtown Magazine Issue 45 April/May 2009 of Gourmet Food Publishing.


Qty Price
Barkers Lemon Curd New Zealand $4.70 ea
$4.70 ea
Fresh Produce Lemons Imported
arrow icon exclamation icon Out of stock Out of stock


Qty Price
Countdown Butter Salted
arrow icon exclamation icon Out of stock Out of stock
Chelsea Caster Sugar $1.60 ea club price $1.99 non club member
$1.60 ea club price $1.99 non club member
Farmer Brown Eggs Half Dozen Brown Size 7 $2.90 ea
$2.90 ea
Champion Self Raising Flour White $5.30 ea
$5.30 ea
Anchor Milk Standard Blue Top $2.87 ea
$2.87 ea