Nigella Lemon Curd Cupcakes Recipe
Delight in moist lemon cake topped with tangy curd frosting. Perfect for any occasion—easy to make and bursting with vibrant lemon flavor.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at britishrecipesbook.co.uk.
Cooking tools:
- Hand mixer
- Muffin tin
- Cooling rack
- Piping bag
- Sifter
- Skewer
- Microplane
- Cupcake liner
- Oven
- Mixing bowl
- Spatula
- Wooden spoon
- Spoon
- Measuring cup
- Measuring spoon
Ingredients
- 125 g (1/2 cup) of unsalted butter, softened
- 175 g (3/4 cup) of caster sugar
- 2 large eggs
- 125 g (1 cup) of self-raising flour
- 1/4 teaspoon of baking soda
- 2 tablespoons of milk
- Zest of 1 lemon
- 75 g (1/3 cup) of unsalted butter, softened
- 175 g (3/4 cup) of icing sugar, sifted
- 125 g (1/2 cup) of lemon curd, homemade or store-bought
- Zest of 1 lemon, plus more for decoration
- Optional: candied lemon peel for decoration
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