Nigella Lawson’s Lemon Curd Cupcakes are a delightful blend of tangy lemon curd and sweet, fluffy cupcakes. These cupcakes are perfect for anyone who loves the zesty flavor of lemons paired with a light and tender cake. The recipe combines a simple vanilla cupcake base with a luscious lemon curd filling, topped with a swirl of lemon buttercream. Whether for a special occasion or a treat to brighten your day, these cupcakes are sure to impress.
Why This Recipe Is a Must-Try
- Zesty and Sweet: The combination of lemon curd and sweet cupcake creates a balanced, refreshing flavor.
- Perfect for All Occasions: Ideal for parties, afternoon tea, or as a delightful homemade gift.
- Easy to Make: With straightforward steps, this recipe is accessible to bakers of all skill levels.
- Beautiful Presentation: These cupcakes not only taste great but also look stunning with their glossy lemon curd centers and creamy frosting.
- Nigella’s Touch: A recipe from a beloved culinary icon ensures reliable and delicious results.
What is Nigella Lemon Curd Cupcakes?
Nigella Lawson’s Lemon Curd Cupcakes are light, airy cupcakes filled with tangy lemon curd and topped with lemon buttercream. The combination of sweet and tart flavors, along with the soft texture of the cake, makes these cupcakes a delightful treat.
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Ingredients Needed to Make Nigella Lemon Curd Cupcakes
For the Cupcakes:
- 125g (4.4 oz) unsalted butter, softened
- 125g (4.4 oz) caster sugar
- 125g (4.4 oz) self-raising flour
- 2 large eggs
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk
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:
- 150g (5.3 oz) unsalted butter, softened
- 300g (10.6 oz) icing sugar, sifted
- 2 tablespoons lemon juice
- Zest of 1 lemon
Instructions to Prepare Nigella 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 until the butter has melted and the sugar is dissolved.
- Add the Eggs: Slowly whisk in the beaten eggs, continuing to stir until the mixture thickens enough to coat the back of a spoon, about 10-15 minutes.
- Cool the Curd: Once thickened, remove from the heat and pour the lemon curd into a clean jar. Let it cool completely before using.
Step 2: Bake the Cupcakes
- Preheat the Oven: Preheat your oven to 180°C (350°F) and line a 12-cup muffin tin with cupcake cases.
- Make the Batter: In a large mixing bowl, beat together the softened butter and caster sugar until pale and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Add the Flour: Sift the self-raising flour into the mixture and fold gently until combined. If the batter is too thick, add 1-2 tablespoons of milk to reach a smooth consistency.
- 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 and a skewer inserted into the center comes out clean.
- Cool the Cupcakes: Remove the cupcakes from the oven and transfer 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: Fill the hollowed-out centers with the cooled lemon curd.
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 until smooth and fluffy.
- Add the Lemon: Mix in the lemon juice and zest, and continue to beat until the buttercream is light and airy.
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): Add a small piece of lemon zest or a sprinkle of edible glitter for a finishing touch.
What to Serve with Nigella Lemon Curd Cupcakes
- Tea or Coffee: These cupcakes pair perfectly with a cup of tea or coffee, making them an ideal treat for afternoon tea.
- Fresh Berries: Serve with fresh raspberries or strawberries for a burst of extra flavor.
- Lemonade: A glass of chilled lemonade complements the tangy lemon curd beautifully.
Expert Tips for Mastering Nigella Lemon Curd Cupcakes
- Make Ahead: Prepare the lemon curd a day in advance to save time when assembling the cupcakes.
- Room Temperature Ingredients: Ensure all ingredients are at room temperature before mixing to achieve a smooth, even batter and buttercream.
- Don’t Overmix: Mix the batter just until combined to keep the cupcakes light and fluffy.
- Smooth Curd: If the lemon curd curdles slightly, pass it through a fine sieve to ensure a smooth consistency.
Variations of Nigella Lemon Curd Cupcakes
- Raspberry Lemon: Add a fresh raspberry on top of each cupcake for a pop of color and flavor.
- Coconut Lemon: Mix shredded coconut into the batter or sprinkle on top of the frosting for a tropical twist.
- Lemon Poppy Seed: Stir in 1-2 tablespoons of poppy seeds to the batter for added texture and a subtle nutty flavor.
- Orange Curd: Replace the lemon with orange for a sweeter, less tangy variation.
How to Store Leftovers from Nigella 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 in an airtight container for up to 4 days. Bring to room temperature before serving for the best texture.
- Freezing: Freeze the unfrosted cupcakes for up to 3 months. Thaw at room temperature before filling with lemon curd and frosting.
How to Reheat Nigella 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 desired, microwave an individual cupcake for 10-15 seconds on medium power for a warm treat. Be cautious not to overheat, as this can melt the frosting.
Nutrition Value (Per Serving)
- Calories: 360 kcal
- Carbohydrates: 47g
- Protein: 3g
- Fat: 18g
- Fiber: 1g
- Sugar: 38g
- Sodium: 200mg
FAQs
Can I use store-bought lemon curd for Nigella Lemon Curd Cupcakes?
Yes, store-bought lemon curd can be used instead of homemade lemon curd in Nigella Lemon Curd Cupcakes. This option saves time and still delivers a delicious, tangy filling that pairs perfectly with the sweet cupcakes.
How do I prevent my cupcakes from becoming dry?
To prevent the cupcakes from becoming dry, make sure not to overmix the batter and avoid overbaking. Bake the cupcakes until they are just golden and a toothpick inserted into the center comes out clean. Using room-temperature ingredients also helps create a more moist and tender cupcake.
Can I freeze Nigella Lemon Curd Cupcakes?
Yes, you can freeze the unfrosted cupcakes for up to 3 months. Wrap them tightly in plastic wrap and store them in an airtight container or freezer bag. Thaw at room temperature before filling with lemon curd and frosting.
What can I substitute for self-raising flour in Nigella Lemon Curd Cupcakes?
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 homemade version works perfectly in Nigella Lemon Curd Cupcakes.
Final Words
Nigella Lawson’s Lemon Curd Cupcakes are a delightful treat that brings together the bright, tangy flavor of lemon with the soft, sweet texture of a perfectly baked cupcake. These cupcakes are perfect for any occasion, whether you’re hosting a gathering or simply indulging in a bit of homemade sweetness. With their beautiful presentation and refreshing taste, these lemon curd cupcakes are sure to become a favorite in your baking repertoire. Enjoy every zesty bite!
More By British Baking Recipes
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Nigella Lemon Curd Cupcakes
- Prep Time: 30
- Cook Time: 20
- Total Time: 50 minutes
- Yield: 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Nigella Lawson’s Lemon Curd Cupcakes are light, airy cupcakes filled with tangy lemon curd and topped with lemon buttercream. The combination of sweet and tart flavors, along with the soft texture of the cake, makes these cupcakes a delightful treat.
Ingredients
For the Cupcakes:
- 125g (4.4 oz) unsalted butter, softened
- 125g (4.4 oz) caster sugar
- 125g (4.4 oz) self-raising flour
- 2 large eggs
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk
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:
- 150g (5.3 oz) unsalted butter, softened
- 300g (10.6 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 until the butter has melted and the sugar is dissolved.
- Add the Eggs: Slowly whisk in the beaten eggs, continuing to stir until the mixture thickens enough to coat the back of a spoon, about 10-15 minutes.
- Cool the Curd: Once thickened, remove from the heat and pour the lemon curd into a clean jar. Let it cool completely before using.
Step 2: Bake the Cupcakes
- Preheat the Oven: Preheat your oven to 180°C (350°F) and line a 12-cup muffin tin with cupcake cases.
- Make the Batter: In a large mixing bowl, beat together the softened butter and caster sugar until pale and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Add the Flour: Sift the self-raising flour into the mixture and fold gently until combined. If the batter is too thick, add 1-2 tablespoons of milk to reach a smooth consistency.
- 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 and a skewer inserted into the center comes out clean.
- Cool the Cupcakes: Remove the cupcakes from the oven and transfer 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: Fill the hollowed-out centers with the cooled lemon curd.
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 until smooth and fluffy.
- Add the Lemon: Mix in the lemon juice and zest, and continue to beat until the buttercream is light and airy.
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): Add a small piece of lemon zest or a sprinkle of edible glitter for a finishing touch.
