Print

Mary Berry Lemon Curd Cupcakes

Mary Berry Lemon Curd Cupcakes
Print Recipe

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

Scale

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

  1. Mix the Ingredients: In a heatproof bowl, combine the lemon zest, juice, sugar, and butter.
  2. 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.
  3. 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.
  4. 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

  1. Preheat the Oven: Preheat your oven to 180°C (350°F). Line a 12-cup muffin tin with cupcake cases.
  2. 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.
  3. Fill the Cases: Spoon the batter evenly into the cupcake cases, filling each about two-thirds full.
  4. 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.
  5. 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

  1. 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.
  2. 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

  1. Beat the Butter: In a large bowl, beat the softened butter until creamy and pale.
  2. Add the Icing Sugar: Gradually add the sifted icing sugar, beating well after each addition.
  3. Add the Lemon: Mix in the lemon juice and zest, beating until the buttercream is smooth and fluffy.

Step 5: Frost the Cupcakes

  1. 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.
  2. Garnish (Optional): For an extra touch, garnish the cupcakes with a small piece of lemon zest or a sprinkle of edible glitter.

Find it online: https://britishbakingrecipes.co.uk/mary-berry-lemon-curd-cupcakes/