Nigella Lemon Curd Cupcakes recipe is made with all-purpose flour, granulated sugar, unsalted butter, eggs, vanilla extract, whole milk, fresh lemon juice, and lemon curd, topped with a creamy lemon zest frosting this recipe takes 45 minutes total and yields 12 delicious servings.
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💛 Why You’ll Love This Lemon Curd Cupcakes Recipe:
- Bursting with Fresh Lemon Flavor: These cupcakes are packed with fresh lemon zest and juice, offering a bright, tangy flavor. The lemon curd filling adds an extra citrusy burst, making them perfect for lemon lovers.
- Light and Fluffy Texture: Made with all-purpose flour and whole milk, these cupcakes are light and fluffy. The whipped butter and sugar create a tender, airy treat that melts in your mouth.
- Easy to Make: This recipe is simple and easy to follow, perfect for all skill levels. With straightforward steps and common ingredients, you can quickly whip up these delicious cupcakes.
- Versatile and Customizable: These cupcakes are versatile and customizable. Add poppy seeds for texture or use different fruit fillings like raspberry or blueberry. The frosting can be adjusted to match your preferences.
❓ What Is Nigella Lemon Curd Cupcakes Recipe?
Nigella Lemon Curd Cupcakes are delicious treats made with flour, sugar, lemon zest, butter, eggs, vanilla, and milk, filled with lemon curd. They have a light, fluffy texture and a tangy, sweet taste.
🍋 Nigella Lemon Curd Cupcakes Ingredients
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- Zest of 2 large lemons
- 1/2 cup unsalted butter at room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 3 tablespoons fresh lemon juice
- 1/4 cup Lemon Curd
For the Frosting:
- 1 cup unsalted butter at room temperature
- 4 cups powdered sugar
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- Zest of 1 large lemon
- Yellow sprinkles if desired
🧁 How To Make Nigella Lemon Curd Cupcakes
Cupcakes:
- Preheat oven to 350°F. Line a 12-cup cupcake pan with paper liners.
- In a bowl, whisk flour, baking powder, and salt.
- In a small bowl, mix sugar and lemon zest with your fingers until fragrant.
- In a stand mixer, beat butter and sugar mixture until light and fluffy (about 8 minutes). Scrape the bowl sides.
- Add eggs one at a time, beating each time, then add vanilla.
- Alternate mixing: Add flour mixture and milk alternately, starting and ending with flour. Don’t overmix. Mix in lemon juice.
- Divide batter into liners, filling 2/3 full. Bake for 18-20 minutes or until a toothpick comes out clean. Cool completely on a wire rack.
Frosting:
- In a stand mixer, beat butter until creamy.
- Add powdered sugar one cup at a time on low speed. Then add milk, vanilla, and lemon zest. Beat until smooth.
Fill and Frost:
- Cut a small hole in the cupcake center and fill with 1 tsp of lemon curd. Cover the hole with the removed piece.
- Put frosting in a pastry bag and frost the cupcakes. Decorate with yellow sprinkles if you like.
💭 Recipe Tips:
- Avoid overmixing the batter: Mix until ingredients are just combined to keep the cupcakes light and fluffy. Overmixing can result in dense, tough cupcakes that lack the desired airy texture.
- Ensure butter is at room temperature: Softened butter blends better with sugar, creating a smooth and fluffy batter. Cold butter won’t mix well, while melted butter can affect the cupcake’s structure.
- Use fresh lemon juice and zest: Fresh lemons provide a more vibrant flavor than bottled juice. The zest adds a concentrated lemony aroma that enhances the overall taste of the cupcakes.
- Check for doneness with a toothpick: Insert a toothpick into the center of a cupcake; it should come out clean or with a few crumbs. Overbaking can dry out the cupcakes, so start checking a few minutes before the suggested baking time ends.
- Cool cupcakes completely before filling and frosting: Warm cupcakes can melt the lemon curd and frosting, causing a messy result. Let them cool on a wire rack for the best texture and appearance.
☕ What To Serve With Lemon Curd Cupcakes?
Serve Lemon Curd Cupcakes with fresh berries, whipped cream, or a hot cup of tea for a refreshing twist, pair with a chilled glass of lemonade or a fruity dessert wine.
🎚 How To Store Leftovers Lemon Curd Cupcakes ?
- In The Fridge. Store the cupcakes in an airtight container in the refrigerator for up to 2 days let them come to room temperature before serving to enjoy their best flavor and texture.
- In The Freezer. Freeze unfrosted cupcakes in an airtight container for up to 2 months.
🥵 How To Reheat Leftovers Lemon Curd Cupcakes ?
- In The Oven: Preheat to 325°F. Place cupcakes on a baking sheet and heat for 5-10 minutes until warmed through.
- In The Microwave: Place cupcake on a microwave-safe plate heat on medium power for 20-30 seconds until warmed.
- In The Air Fryer: Set to 300°F heat cupcakes for 3-5 minutes until warmed through.
FAQ’S
How do I prevent the cupcakes from getting soggy with lemon curd?
To prevent cupcakes from getting soggy with lemon curd, ensure they are completely cooled before filling. Only add a small amount of lemon curd to the center, avoiding overfilling.
Can I make lemon curd cupcakes ahead of time?
Yes, you can make lemon curd cupcakes ahead of time bake the cupcakes and prepare the lemon curd and frosting separately. Store the cupcakes at room temperature in an airtight container, and refrigerate the lemon curd and frosting.
How do I make sure the lemon curd doesn’t leak out of the cupcakes?
To prevent lemon curd from leaking out of the cupcakes, cut a small, deep hole in the center of the cupcakes for filling. Fill with a small amount of lemon curd and replace the cut-out cupcake piece to cover the hole.
Can I make these cupcakes gluten-free?
Yes, you can make these cupcakes gluten-free by substituting all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum or a similar binder to maintain the cupcake’s structure. Check all other ingredients, like baking powder, to ensure they are gluten-free as well.
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Nigella Lemon Curd Cupcakes Nutrition Facts
Amount Per Serving
- Calories: 350 kcal
- Total Fat: 18 g
- Saturated Fat: 11 g
- Cholesterol: 80 mg
- Sodium: 150 mg
- Total Carbohydrates: 45 g
- Dietary Fiber: 1 g
- Sugars: 30 g
- Protein: 3 g
- Vitamin A: 500 IU
- Vitamin C: 6 mg
- Calcium: 40 mg
- Iron: 1 mg
Nigella Lemon Curd Cupcakes
Description
Nigella Lemon Curd Cupcakes recipe is made with all-purpose flour, granulated sugar, unsalted butter, eggs, vanilla extract, whole milk, fresh lemon juice, and lemon curd, topped with a creamy lemon zest frosting this recipe takes 45 minutes total and yields 12 delicious servings.
Ingredients
For the Cupcakes:
For the Frosting:
Instructions
- Preheat oven to 350°F. Line a 12-cup cupcake pan with paper liners.
- In a bowl, whisk flour, baking powder, and salt.
- In a small bowl, mix sugar and lemon zest with your fingers until fragrant.
- In a stand mixer, beat butter and sugar mixture until light and fluffy (about 8 minutes). Scrape the bowl sides.
- Add eggs one at a time, beating each time, then add vanilla.
- Alternate mixing: Add flour mixture and milk alternately, starting and ending with flour.
- Don’t overmix. Mix in lemon juice.
- Divide batter into liners, filling 2/3 full. Bake for 18-20 minutes or until a toothpick comes out clean. Cool completely on a wire rack.
- In a stand mixer, beat butter until creamy.
- Add powdered sugar one cup at a time on low speed. Then add milk, vanilla, and lemon zest. Beat until smooth.
- Cut a small hole in the cupcake center and fill with 1 tsp of lemon curd. Cover the hole with the removed piece.
- Put frosting in a pastry bag and frost the cupcakes. Decorate with yellow sprinkles if you like.
Cupcakes:
Frosting:
Fill and Frost:
Notes
- Avoid overmixing the batter: Mix until ingredients are just combined to keep the cupcakes light and fluffy. Overmixing can result in dense, tough cupcakes that lack the desired airy texture.
- Ensure butter is at room temperature: Softened butter blends better with sugar, creating a smooth and fluffy batter. Cold butter won’t mix well, while melted butter can affect the cupcake’s structure.
- Use fresh lemon juice and zest: Fresh lemons provide a more vibrant flavor than bottled juice. The zest adds a concentrated lemony aroma that enhances the overall taste of the cupcakes.
- Check for doneness with a toothpick: Insert a toothpick into the center of a cupcake; it should come out clean or with a few crumbs. Overbaking can dry out the cupcakes, so start checking a few minutes before the suggested baking time ends.
- Cool cupcakes completely before filling and frosting: Warm cupcakes can melt the lemon curd and frosting, causing a messy result. Let them cool on a wire rack for the best texture and appearance.