Nigella Lemon Curd Cupcakes are tart and sweet, made with self-raising flour, butter, sugar, eggs, milk, and lemon zest. Nigella Lawson named them for their soft and sensitive feel. Each taste of the lemon curd-filled cupcakes is tart.
Try More Nigella Recipes:
- Nigella Millionaires Shortbread
- Nigella Rhubarb Cheesecake
- Nigella Lawson No Bake Lemon Curd Cheesecake
💗 The Benefits Of Trying This Delicious Recipe
- Burst Of Citrus Flavor. The zesty lemon zest and tangy lemon curd filling give the cupcake a delicious citrus touch.
- Moist And Tender Texture. Self-raising flour and full milk make these cupcakes soft and delicious.
- Easy To Make. This easy dish is great for beginners and pros. These tasty cupcakes will be available soon.
- Sweet And Tangy Balance. The cupcakes’ sweetness matches the lemon curd filling and icing’s tanginess. Its balanced flavor will leave you wanting more.
🍋 Nigella Lemon Curd Cupcakes Ingredients
For The Lemon Cupcake Sponge
- 100 grams of unsalted butter soften for 10 seconds in the microwave
- 100 grams self-raising flour sift for maximum smoothness
- 100 grams of golden caster sugar superfine is best
- 1 zest of lemon OR (see below)
- 2 teaspoons lemon juice OR (see above)
- 2 medium eggs
- 1 teaspoon baking powder (optional)
For The Lemon Frosting
- 75 grams of unsalted butter soften in the microwave
- 175 grams of icing sugar sifted
- 2 teaspoons lemon juice
- 1 zest of lemon
🧁 How To Make Nigella Lemon Curd Cupcakes
- Preheat the oven to 180 degrees Celsius or gas mark 6.
- With a wooden spatula or electric mixer, cream the butter and sugar in a clean mixing bowl until they are very light and fluffy. Add lemon zest or lemon juice to the mixture.
- Add the eggs gradually, one by one. Alternatively, you can whisk them in a basin and add them a little at a time; this is often preferable as it prevents any eggshell from entering the mixture.
- Fold in the flour (and baking powder, if using) with care.
- Place as many cupcake liners as necessary in the baking tray and fill each with approximately 112 tablespoons of cupcake batter.
- In the oven, bake for 10 to 20 minutes. Insert a cocktail stick into one of the lemon cupcakes after 10 minutes to determine if they are done. If it comes out desiccated, the cupcakes are finished baking. If not, return to the oven for a few more minutes. If you overcook the cupcakes, they will become desiccated. Remove the cupcakes from the muffin tin and allow them to cool on a wire tray.
For The Icing
- After softening in the microwave, cream the butter until it is light and frothy.
- Sift the confectioners’ sugar and add it to the butter very gradually.
- Mix in lemon zest and lemon juice.
- Now embellish as desired! These cupcakes are sharp, extremely sweet, and oh so delectable.
💭 Recipe Tips
- Before filling the cupcakes with lemon curd, chill them to prevent them from melting and escaping during baking.
- Use zest from a fresh lemon for the finest flavor. Avoid using lemon zest that has been preserved in a container, as it may lack a vibrant citrus flavor.
- If you prefer a more tart flavor, add a few drops of fresh lemon juice to the cupcake mixture or lemon frosting.
- Avoid a dense texture by not over-mixing the cupcake mixture. Mix until the ingredients are just combined for a result that is light and airy.
- You can create your own self-rising flour by combining all-purpose flour and baking powder (1 teaspoon per 1 cup of flour).
- Adjust the lemon icing’s consistency by adding more or less icing sugar. Add lemon juice in increments until the desired consistency is reached.
🍇 What To Serve With Lemon Curd Cupcakes?
Nigella Lemon Curd Cupcakes are delicious alone but can be served with other foods serve with whipped cream and fresh berries. To accentuate the citrus flavor, try hot tea or cold lemonade.
🎚 How To Store Lemon Curd Cupcakes?
- In The Fridge. To keep Nigella Lemon Curd Cupcakes, cool them fully and then place them in an airtight container or cake dome. Keep them at room temperature for 2 days or in the fridge for 5 days.
- In The Freezer. After cooling, freeze Nigella Lemon Curd Cupcakes. Wrap each cupcake in plastic or freeze them. Freeze for 3 months. Thaw frozen cupcakes overnight or at room temperature before serving.
🥵How To Reheat Lemon Curd Cupcakes?
- In The Oven. Bake at 180°C (350°F). Place the cupcakes on a baking sheet and heat them for 5-7 minutes. Avoid overheating to prevent dryness.
- In The Microwave. Put a cupcake on a microwave-safe dish and heat it for 10-15 seconds on medium power. Check the cupcake’s temperature and heat if needed.
- Steaming Method. Put a little water in a pot and simmer it place a heatproof plate or steamer basket on top, avoiding water. Place the cupcakes on the plate or steamer and cover. Steam for 3-5 minutes till warm.
FAQs
How Do I Prevent My Lemon Curd Cupcakes From Sinking In The Middle?
To prevent sinking, avoid overmixing the batter, use the correct amount of leavening agent, and bake cupcakes at the appropriate temperature.
How Do I Keep The Cupcakes From Adhering To The Liners?
To prevent sticking, use high-quality liners, let cupcakes cool before removing liners, or lightly grease liners.
Can I Use A Different Citrus Fruit, Like Lime Or Orange, In Place Of Lemon For The Cupcakes?
Yes, you can use a citrus different fruit in lemon for substitute a as orange or lime like the cupcakes it will add a unique flavor twist to the recipe.
How Can I Make The Lemon Curd Filling Thicker Or Thinner In Consistency?
To thicken lemon curd, cook it longer or add a small amount of cornstarch slurry. To thin it, whisk in warm water or lemon juice gradually.
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Nigella Lemon Curd Cupcakes Nutrition Facts
Amount Per Serving
- Calories: 200
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 60mg
- Sodium:150mg
- Total Carbohydrate:25g
- Dietary Fiber:1g
- Sugars:18g
- Protein:4g
Are You Looking For Best Nigella Lawson Cookbooks ? Here Are Top 5 Best Seller Nigella Lawson Cookbooks You Should Have:
- At My Table: A Celebration of Home Cooking
- Nigella Express: 130 Recipes for Good Food, Fast
- Cook, Eat, Repeat: Ingredients, Recipes, and Stories (recommended)
- Nigellissima: Easy Italian-Inspired Recipes
- Nigella Kitchen: Recipes from the Heart of the Home
Nigella Lemon Curd Cupcakes
Description
With this easy recipe for Nigella Lemon Curd Cupcakes, you can enjoy the delicious mix of tangy lemon and rich flavor. Made with simple ingredients like self-rising flour, butter, and lemon curd, these tangy treats are good for any event. You can make them in just 20 minutes and enjoy their taste right away.
For The Lemon Cupcake Sponge Ingredients
For The Lemon Frosting
Instructions
- Preheat the oven to 180 degrees Celsius or gas mark 6.
- With a wooden spatula or electric mixer, cream the butter and sugar in a clean mixing bowl until they are very light and fluffy. Add lemon zest or lemon juice to the mixture.
- Add the eggs gradually, one by one. Alternatively, you can whisk them in a basin and add them a little at a time; this is often preferable as it prevents any eggshell from entering the mixture.
- Fold in the flour (and baking powder, if using) with care.
- Place as many cupcake liners as necessary in the baking tray and fill each with approximately 112 tablespoons of cupcake batter.
- In the oven, bake for 10 to 20 minutes. Insert a cocktail stick into one of the lemon cupcakes after 10 minutes to determine if they are done. If it comes out desiccated, the cupcakes are finished baking. If not, return to the oven for a few more minutes. If you overcook the cupcakes, they will become desiccated. Remove the cupcakes from the muffin tin and allow them to cool on a wire tray.
- After softening in the microwave, cream the butter until it is light and frothy.
- Sift the confectioners’ sugar and add it to the butter very gradually.
- Mix in lemon zest and lemon juice.
- Now embellish as desired! These cupcakes are sharp, extremely sweet, and oh so delectable.
For The Icing
Notes
- Before filling the cupcakes with lemon curd, chill them to prevent them from melting and escaping during baking.
- Use zest from a fresh lemon for the finest flavor. Avoid using lemon zest that has been preserved in a container, as it may lack a vibrant citrus flavor.
- If you prefer a more tart flavor, add a few drops of fresh lemon juice to the cupcake mixture or lemon frosting.
- Avoid a dense texture by not over-mixing the cupcake mixture. Mix until the ingredients are just combined for a result that is light and airy.
- You can create your own self-rising flour by combining all-purpose flour and baking powder (1 teaspoon per 1 cup of flour).
- Adjust the lemon icing’s consistency by adding more or less icing sugar. Add lemon juice in increments until the desired consistency is reached.
Nigella Lemon Curd Cupcakes