Mary Berry’s Lemon Curd Cupcakes are a delightful treat that combines the light, fluffy texture of a classic cupcake with the tangy zing of lemon curd. These cupcakes are perfect for any occasion, offering a burst of fresh citrus flavor in every bite. Topped with a swirl of creamy frosting, they are as beautiful as they are delicious, making them a show-stopping addition to your baking repertoire.
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Why This Recipe Is a Must-Try
- Bright and Tangy Flavor: The lemon curd adds a refreshing citrus burst to the sweet cupcake base.
- Perfect for Any Occasion: Ideal for afternoon tea, parties, or a special treat.
- Easy to Make: Straightforward steps make this recipe accessible even for novice bakers.
- Beautiful Presentation: These cupcakes look as good as they taste, making them a great option for entertaining.
- Mary Berry’s Touch: A trusted recipe from a beloved baking expert, ensuring perfect results.
What is Mary Berry Lemon Curd Cupcakes?
Mary Berry’s Lemon Curd Cupcakes are classic vanilla cupcakes filled with zesty homemade lemon curd and topped with a swirl of lemon buttercream. The combination of the sweet cake, tart lemon curd, and creamy frosting creates a delightful balance of flavors.
Ingredients Needed to Make Mary Berry Lemon Curd Cupcakes
For the Cupcakes:
- 175g (6 oz) self-raising flour
- 175g (6 oz) caster sugar
- 175g (6 oz) unsalted butter, softened
- 1 teaspoon baking powder
- 3 large eggs
- 1 teaspoon vanilla extract
For the Lemon Curd:
- 2 large lemons, zest and juice
- 100g (3.5 oz) caster sugar
- 50g (1.75 oz) unsalted butter, cubed
- 2 large eggs, beaten
For the Lemon Buttercream:
- 125g (4.5 oz) unsalted butter, softened
- 250g (9 oz) icing sugar, sifted
- 2 tablespoons lemon juice
- Zest of 1 lemon
Instructions to Prepare Mary Berry Lemon Curd Cupcakes
Step 1: Prepare the Lemon Curd
- Mix the Ingredients: In a heatproof bowl, combine the lemon zest, juice, sugar, and butter.
- Cook the Curd: Place the bowl over a pan of simmering water, ensuring the bowl doesn’t touch the water. Stir the mixture until the butter has melted and the sugar is dissolved.
- Add the Eggs: Slowly whisk in the beaten eggs, continuing to stir the mixture until it thickens enough to coat the back of a spoon. This will take about 10-15 minutes.
- Cool the Curd: Once thickened, remove the lemon curd from the heat and pour it into a clean jar. Allow it to cool completely before using.
Step 2: Bake the Cupcakes
- Preheat the Oven: Preheat your oven to 180°C (350°F). Line a 12-cup muffin tin with cupcake cases.
- Make the Batter: In a large mixing bowl, combine the self-raising flour, caster sugar, butter, baking powder, eggs, and vanilla extract. Beat together until smooth and creamy.
- Fill the Cases: Spoon the batter evenly into the cupcake cases, filling each about two-thirds full.
- Bake: Bake the cupcakes in the preheated oven for 18-20 minutes, or until they are golden brown and a skewer inserted into the center comes out clean.
- Cool the Cupcakes: Remove the cupcakes from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Step 3: Fill the Cupcakes
- Core the Cupcakes: Once the cupcakes are cool, use a small knife or a cupcake corer to remove a small section from the center of each cupcake.
- Add the Lemon Curd: Spoon or pipe the cooled lemon curd into the hollowed-out centers of the cupcakes.
Step 4: Prepare the Lemon Buttercream
- Beat the Butter: In a large bowl, beat the softened butter until creamy and pale.
- Add the Icing Sugar: Gradually add the sifted icing sugar, beating well after each addition.
- Add the Lemon: Mix in the lemon juice and zest, beating until the buttercream is smooth and fluffy.
Step 5: Frost the Cupcakes
- Pipe or Spread the Frosting: Use a piping bag fitted with a star nozzle to pipe the lemon buttercream onto each cupcake, or simply spread it with a knife for a more rustic look.
- Garnish (Optional): For an extra touch, garnish the cupcakes with a small piece of lemon zest or a sprinkle of edible glitter.
What Goes Well with Mary Berry Lemon Curd Cupcakes
- Afternoon Tea: These cupcakes are a perfect addition to a classic afternoon tea spread, served alongside scones, finger sandwiches, and a pot of Earl Grey.
- Fresh Fruit: Pair with fresh berries or a fruit salad for a light, refreshing contrast.
- Lemonade or Iced Tea: A cool, citrusy drink complements the lemon flavor beautifully.
Expert Tips for Making Perfect Berry Lemon Curd Cupcakes
- Make Ahead: The lemon curd can be made a day in advance and stored in the refrigerator, making the final assembly quicker.
- Room Temperature Ingredients: Ensure the butter and eggs are at room temperature before mixing to achieve a smooth batter and buttercream.
- Don’t Overfill the Cupcakes: When filling the cases, make sure not to overfill, as the cupcakes will rise during baking.
- Check the Curd: Keep a close eye on the lemon curd while it’s cooking to prevent curdling. If it curdles slightly, you can pass it through a fine sieve to smooth it out.
Variations of Mary Berry Lemon Curd Cupcakes
- Raspberry Filling: Substitute the lemon curd with raspberry jam for a sweet and tangy twist.
- Coconut Lemon: Add shredded coconut to the batter or sprinkle on top of the frosting for a tropical flavor.
- Lemon Poppy Seed: Add 1-2 tablespoons of poppy seeds to the batter for a delightful crunch and extra flavor.
- Orange Twist: Use orange zest and juice in place of lemon for a different citrus profile.
How to Store Leftovers from Mary Berry Lemon Curd Cupcakes
- Room Temperature: Store the cupcakes in an airtight container at room temperature for up to 2 days.
- Refrigeration: If storing longer, refrigerate the cupcakes in an airtight container for up to 4 days. Bring them to room temperature before serving to enjoy the best texture.
- Freezing: Freeze the unfrosted cupcakes for up to 3 months. Thaw at room temperature before filling and frosting.
How to Reheat Mary Berry Lemon Curd Cupcakes Leftovers
- Room Temperature Serving: These cupcakes are best served at room temperature, so no reheating is necessary.
- Microwave (for a warm treat):
- If you prefer a warm cupcake, microwave an individual cupcake for 10-15 seconds on medium power. Be cautious not to overheat, as this can melt the frosting.
Nutrition Value (Per Serving)
- Calories: 350 kcal
- Carbohydrates: 45g
- Protein: 3g
- Fat: 18g
- Fiber: 1g
- Sugar: 35g
- Sodium: 200mg
FAQs
Can I use store-bought lemon curd for Mary Berry Lemon Curd Cupcakes?
Yes, store-bought lemon curd can be used in place of homemade lemon curd for Mary Berry Lemon Curd Cupcakes. It saves time and still provides the tangy lemon flavor that complements the cupcakes perfectly.
How do I prevent my cupcakes from sinking in the middle?
To prevent cupcakes from sinking in the middle, ensure you don’t overmix the batter, and avoid opening the oven door during baking. Also, check that your baking powder is fresh, as outdated baking powder can affect the rise.
Can I freeze Mary Berry Lemon Curd Cupcakes?
Yes, you can freeze the cupcakes without the frosting for up to 3 months. After they are fully cooled, wrap them tightly in plastic wrap and store them in a freezer-safe container. Thaw at room temperature before filling with lemon curd and frosting.
What can I use instead of self-raising flour?
If you don’t have self-raising flour, you can make your own by mixing 1 cup (120g) of all-purpose flour with 1 1/2 teaspoons of baking powder and a pinch of salt. This substitution works perfectly in Mary Berry Lemon Curd Cupcakes.
Final Words
Mary Berry’s Lemon Curd Cupcakes are a delightful combination of sweet, tangy, and creamy flavors. These cupcakes are perfect for any occasion and are sure to impress your family and friends. With a burst of lemony goodness in every bite, they are as satisfying to eat as they are to bake. Enjoy the process of creating these beautiful and delicious cupcakes, and savor the refreshing taste of lemon curd in every bite!
More By British Baking Recipes
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Mary Berry Lemon Curd Cupcakes
- Prep Time: 25
- Cook Time: 20
- Total Time: 45 minutes
- Yield: 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Lemon Curd Cupcakes are classic vanilla cupcakes filled with zesty homemade lemon curd and topped with a swirl of lemon buttercream. The combination of the sweet cake, tart lemon curd, and creamy frosting creates a delightful balance of flavors.
Ingredients
For the Cupcakes:
- 175g (6 oz) self-raising flour
- 175g (6 oz) caster sugar
- 175g (6 oz) unsalted butter, softened
- 1 teaspoon baking powder
- 3 large eggs
- 1 teaspoon vanilla extract
For the Lemon Curd:
- 2 large lemons, zest and juice
- 100g (3.5 oz) caster sugar
- 50g (1.75 oz) unsalted butter, cubed
- 2 large eggs, beaten
For the Lemon Buttercream:
- 125g (4.5 oz) unsalted butter, softened
- 250g (9 oz) icing sugar, sifted
- 2 tablespoons lemon juice
- Zest of 1 lemon
Instructions
Step 1: Prepare the Lemon Curd
- Mix the Ingredients: In a heatproof bowl, combine the lemon zest, juice, sugar, and butter.
- Cook the Curd: Place the bowl over a pan of simmering water, ensuring the bowl doesn’t touch the water. Stir the mixture until the butter has melted and the sugar is dissolved.
- Add the Eggs: Slowly whisk in the beaten eggs, continuing to stir the mixture until it thickens enough to coat the back of a spoon. This will take about 10-15 minutes.
- Cool the Curd: Once thickened, remove the lemon curd from the heat and pour it into a clean jar. Allow it to cool completely before using.
Step 2: Bake the Cupcakes
- Preheat the Oven: Preheat your oven to 180°C (350°F). Line a 12-cup muffin tin with cupcake cases.
- Make the Batter: In a large mixing bowl, combine the self-raising flour, caster sugar, butter, baking powder, eggs, and vanilla extract. Beat together until smooth and creamy.
- Fill the Cases: Spoon the batter evenly into the cupcake cases, filling each about two-thirds full.
- Bake: Bake the cupcakes in the preheated oven for 18-20 minutes, or until they are golden brown and a skewer inserted into the center comes out clean.
- Cool the Cupcakes: Remove the cupcakes from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Step 3: Fill the Cupcakes
- Core the Cupcakes: Once the cupcakes are cool, use a small knife or a cupcake corer to remove a small section from the center of each cupcake.
- Add the Lemon Curd: Spoon or pipe the cooled lemon curd into the hollowed-out centers of the cupcakes.
Step 4: Prepare the Lemon Buttercream
- Beat the Butter: In a large bowl, beat the softened butter until creamy and pale.
- Add the Icing Sugar: Gradually add the sifted icing sugar, beating well after each addition.
- Add the Lemon: Mix in the lemon juice and zest, beating until the buttercream is smooth and fluffy.
Step 5: Frost the Cupcakes
- Pipe or Spread the Frosting: Use a piping bag fitted with a star nozzle to pipe the lemon buttercream onto each cupcake, or simply spread it with a knife for a more rustic look.
- Garnish (Optional): For an extra touch, garnish the cupcakes with a small piece of lemon zest or a sprinkle of edible glitter.
