Lemon Curd Cupcakes

Lemon Curd Cupcakes

Lusciously lemony cupcakes. This recipe is perfect for baking with kids.

Makes 12 Cupcakes


  • 110g Softened unsalted butter 
  • 100g Caster sugar
  • 2 Eggs (beaten)
  • 110g Self raising flour
  • 3tbsp Wild & Fruitful's Lemon Curd plus extra for the topping


Preheat the oven to 180 degrees fan and place 12 cupcake cases into a 12 hole muffin tin.

Start by beating together the butter and caster sugar until pale and fluffy. 

Gradually beat in the eggs a little at a time, adding a teaspoon of flour with each addition to stop the batter splitting.

Sieve the remaining flour and carefully fold into the batter using a metal spoon.

When the flour is fully incorporated stir in the lemon curd.

Spoon the mixture equally between the 12 cupcake cases and place in the preheated oven for 12-15 minutes or until well risen, golden brown and a skewer comes out of the centre clean.

When the cupcakes are baked remove from the oven and place onto a wire rack to cool. 

Once the cupcakes are completely cool spoon over a  spoonful of the remaining Lemon Curd from the jar over each cupcake.