Lemon Cupcakes with Lemon Curd Cream Cheese Frosting
Delicious lemon cupcakes topped with silky smooth cream cheese frosting rippled with lemon curd. These Lemon Cupcakes with Lemon Curd Cream Cheese Frosting are a lemon lover's dream!
Ingredients
- 175 g margarine
- 175 g caster sugar
- 175 g self raising flour
- 3 eggs
- 1 lemon (zested)
- 75 g unsalted butter (softened)
- 200 g full fat cream cheese
- 450 g icing sugar
- 2 tbsp lemon curd (heaped)
Instructions
- 1
Preheat the oven to 160ºC (fan assisted, 180ºC non fan) and line a cupcake tin with paper cases
- 2
Beat the butter and sugar together for roughly 5 minutes until light and fluffy
- 3
Add the eggs and mix again
- 4
Add the flour and mix until it is combined before adding the lemon zest and mixing again.
- 5
Spoon into 12 cupcake cases filling each 2/3 full
- 6
Bake in the oven for 16-18 minutes. Check they are cooked by piercing them with a cocktail stick, if the stick comes out clean they are cooked
- 7
Leave to cool for a couple of minutes before leaving to cool completely on a wire rack
- 8
When cooled, make the frosting by beating the butter until smooth
- 9
Add the cream cheese and icing sugar and mix until completely smooth
- 10
Spoon in the lemon curd and briefly mix until the lemon curd is rippled through
Cook it from the original
This recipe comes from curlyscooking.co.uk. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on curlyscooking.co.uk