• Makes 14
  • 1 hours
  • Difficulty Medium
  • 10 Ingredients


Delicious zingy lemon cupcakes with a lemon surprise in the centre!

Ingredients (makes 14 Cupcakes)

  • 125g Butter, softened
  • 125g Caster sugar
  • 2 Eggs
  • 100g Self raising flour
  • 2 TBS Milk
  • 2 Lemons
  • 1/2 -3/4 cup Lemon curd
  • 175g Butter at room temperate
  • 300g Icing sugar
  • Lemon zest & juice (optional) add to personal taste


  1. Cream the butter and sugar together until light and fluffy
  2. Add the eggs, flour, milk and the zest of the two lemons and a little squeeze of juice. Mix together until smooth and well combined
  3. Spoon mixture into cupcake cases being careful to not over fill
  4. Bake in a 160 degree oven for 12-18 minutes until light golden in colour and cooked through. Allow to cool completely
  5. Make the icing by whisking the butter in a bowl, and gradually adding in the icing sugar until incorporated. If wanting to add the lemon zest and juice, add these in now.
  6. When the cakes are cooled, carefully with a small knife, cut a small hole in the top of each of the cakes, and remove the piece to create a small divot.
  7. Place some of the lemon curd in each of the holes, then gently replace the lid.
  8. Pipe the icing on top of the cakes, covering the hole. Decorate how you wish!


These are best eaten within a couple of days. Keeping them in the fridge will change the texture from light and fluffy to more dense - but they're yum like this too!

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