Lemon curd cupcakes-they’re like the perfect marriage of bright, zesty citrus and the kind of comforting, soft cake that makes you feel like you’re being wrapped in a cozy blanket on a rainy afternoon. I first stumbled upon this recipe from Nigella Lawson when I was hunting for something that could bring a little sunshine into the dullness of a mid-week baking session. And wow, did it deliver. These cupcakes aren’t just sweet, they’re a burst of flavor with the lemon curd nestled inside like a hidden treasure, waiting to surprise anyone lucky enough to bite into one. There’s something about baking with lemon that feels like a celebration, even if you’re the only one at the party.
Nigella’s recipes always have a way of making you feel like you’re not just following steps, but becoming part of a moment. And that’s exactly what happened here. Baking these cupcakes felt almost like a slow dance with ingredients-measuring out the zest of lemons, mixing in the buttery softness, and finally, spooning in that tangy curd. The joy wasn’t just in the end result, but in the process itself.
So, if you’re looking for a treat that’ll bring a little brightness into your day (and your kitchen), these lemon curd cupcakes might just be your next go-to recipe.
Nigella Lawson’s Lemon Curd Cupcakes Recipe
What I love about Nigella’s style is that she doesn’t overcomplicate things. She believes that food should feel approachable, even if it’s a bit indulgent. This recipe, with its mix of fresh lemon, buttery batter, and tangy curd filling, strikes that perfect balance between simple and special.
Here’s how it goes:
- Lemon Curd Cupcakes are made by baking a soft, rich cupcake base, then filling it with lemon curd-usually something you might only see as a spread on toast, but here, it’s elevated to something much more. It’s the unexpected filling that makes this cupcake special.
I’ve tried a few variations of this recipe over the years, but there’s something so satisfying about Nigella’s take. It’s delicate without being too fussy, and that’s exactly the kind of recipe that keeps me coming back for more.
Ingredient List
Here’s what you’ll need for this lemony treat (most of these things should be sitting in your pantry or fridge already, which is a bonus):
- 250g (2 cups) of plain flour – It’s the base of your cupcakes. Don’t swap this for self-raising flour unless you want an unexpected change in texture.
- 1 ½ teaspoons of baking powder – To give the cupcakes that perfect rise without them being too heavy.
- ½ teaspoon of bicarbonate of soda (baking soda) – The secret to a light, airy texture.
- ¼ teaspoon of salt – Just a pinch to balance out the sweetness.
- 100g (about ½ cup) of unsalted butter, softened – It’s what makes the cake soft and buttery.
- 200g (1 cup) of caster sugar – For the sweetness and that golden color.
- 2 large eggs – Eggs are a must for structure and moisture.
- Zest of 2 lemons – This is where the magic begins. Fresh, zesty, and bright.
- 1 teaspoon of vanilla extract – A touch of vanilla complements the lemon and softens it.
- 120ml (½ cup) of whole milk – For moisture, it helps create that tender crumb.
- 1 jar of lemon curd – This is the hero ingredient. You can make it from scratch or grab a jar at the store. Nigella’s recipe doesn’t specify, but I often prefer the homemade version if I’m feeling extra ambitious.
How To Make Nigella Lawson’s Lemon Curd Cupcakes?
Preheat And Prep
Start by preheating your oven to 180°C (350°F), and line your cupcake tin with paper liners. I usually grease the pan as well, just to make sure they don’t stick, though the liners help a lot.
Mix Dry Ingredients
In a medium bowl, sift together the flour, baking powder, bicarbonate of soda, and salt. This step isn’t just about making sure everything’s mixed properly; sifting aerates the flour and helps keep the texture light.
Cream Butter And Sugar
Now, in a separate, larger bowl, cream the butter and sugar together until light and fluffy. You can use an electric mixer, or a good old wooden spoon if you’re feeling like putting in the elbow grease. I find the softening of the butter is key-it makes the process a lot easier. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla and lemon zest. This is where your kitchen starts to smell incredible.
Combine Wet And Dry Ingredients
Gradually add the dry mixture into the wet ingredients, alternating with the milk, starting and ending with the flour mixture. It should all come together into a smooth batter. If you’re using a stand mixer, just be careful not to overmix-this can make the cupcakes dense.
Bake
Spoon the batter into your cupcake liners, filling them about two-thirds full. Don’t overfill-remember, they’ll rise. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Your kitchen will soon be filled with the smell of butter and lemon. The golden brown tops are usually a good indicator, but trust your nose!
Fill With Lemon Curd
Once the cupcakes are cool enough to handle, use a small knife or a cupcake corer to remove a small plug of cake from the center. Spoon in a little lemon curd-just a teaspoon should do. The curd should be slightly chilled but not too firm. Don’t skimp on this part; the curd is the little surprise waiting inside.
Frost And Serve
If you want to take these cupcakes up a notch, you can top them with a simple buttercream frosting, though Nigella’s recipe doesn’t always call for it. A dusting of powdered sugar also works just fine if you’re after a lighter finish.
Things I Learned
Baking these cupcakes taught me a few things that I hadn’t fully appreciated before:
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Zesting Matters
I’ve always liked lemon flavor, but I never quite understood how integral the zest is to bringing out the full citrus flavor. The zest is where the true brightness lives-it’s fragrant and adds an unexpected depth.
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Don’t Skimp On The Butter
There’s no way around it-real butter is the key to that rich, soft texture. I’ve experimented with substitutes in the past (because, you know, life happens), but every time I use proper butter, the cupcakes come out that much better.
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Resting Is Important
I used to rush the process, eager to get those cupcakes in my mouth. But I’ve realized that letting the cupcakes cool just a little before you fill them with lemon curd really allows the curd to set better, and the flavor melds more.
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Fresh Lemon Curd Is A Game Changer
I don’t always have the time to make curd from scratch, but when I do, I notice a huge difference. Fresh lemon curd is tangier and has a richer flavor, which makes the cupcakes feel more homemade and special.