Nigella Lemon Curd Cupcakes

I can still smell the warm lemon drifting through my mum’s old kitchen on a Sunday afternoon — sunlight cutting through the net curtains, kettle whistling, and a tray of golden cupcakes cooling on the window sill. These Nigella Lemon Curd Cupcakes bring me straight back there. They’re soft, delicate, and filled with that unmistakable zing that only real lemon curd can bring. Nigella Lawson, in her usual magic, makes them feel posh and comforting all at once. The kind of bake that doesn’t scream for attention, but wins your heart anyway.

These cupcakes are everything you want from a lemon dessert: tart, sweet, and fluffy enough to mop up every bit of curd without collapsing in your hands. You don’t need to be a professional baker to make these — just a wooden spoon and a bit of love.

Ingredients List

For the Cupcakes:

• 100g unsalted butter — softened; buttery base gives that classic rich sponge.
• 100g self-raising flour — makes them rise like a dream. You can sub with plain flour + 1 tsp baking powder.
• 100g golden caster sugar — I prefer golden for its caramel warmth.
• Zest of 1 lemon — fresh only, never the jarred stuff.
• 2 tsp lemon juice — brightens the sponge.
• 2 medium eggs
• 1 tsp baking powder (optional) — adds a little extra lift if your flour is older.

For the Lemon Frosting:

• 75g unsalted butter — softened.
• 175g icing sugar — sifted, always.
• 2 tsp lemon juice
• Zest of 1 lemon

Filling (not listed above but essential):

• Lemon curd — 1 heaping teaspoon per cupcake. Homemade or the posh shop-bought kind.

How to Make It

1. Preheat your oven to 180°C (350°F), or gas mark 6.
2. Cream butter and sugar together until light and fluffy — almost mousse-like. You want it pale and airy.
3. Mix in lemon zest and juice. The smell at this point? Heaven.
4. Add the eggs, one at a time. If you’re worried about shells, crack them into a small bowl first. I always do this because… well, I’ve had one too many crunches in my sponge.
5. Fold in the flour gently. Don’t overmix here — just until it looks smooth.
6. Line your muffin tin with 10–12 paper cases. Fill each one halfway with batter, then add a dollop of lemon curd in the centre. Top with a bit more batter — just enough to cover it.
7. Bake for 15–18 minutes. Start checking at 12. A skewer should come out clean around the curd — not through it.
8. Cool completely on a wire rack. I always try to ice too soon and end up with a slippy mess. Patience is a virtue.

For the Frosting:

9. Cream the butter until it’s fluffy and lighter in colour.
10. Gradually add icing sugar, beating as you go. Add lemon juice and zest.
11. Taste and adjust. Want more zing? More sugar? Go wild.
12. Pipe or spread onto cooled cupcakes. No one ever complained about a rustic swipe of icing.

Common Mistakes

Why did my cupcakes sink in the middle?
They were likely underbaked or your oven temperature was too high. Also — don’t slam the oven door!

Why are my cupcakes dry?
Overbaking. Or you might’ve added too much flour — I’ve done it when distracted by a podcast.

Why is my frosting runny?
Too much lemon juice. Add more icing sugar or chill it before using.

Can I skip the lemon curd in the middle?
You can, but don’t. That pocket of sunshine makes the whole thing sing.

Why do they stick to the paper cases?
Let them cool completely before peeling. Cheap liners also tend to cling — invest in the good ones.

Storage Tips

Room Temp: Keep them in an airtight container for up to 2 days. They stay soft thanks to the butter and curd.

Fridge: Store for 4–5 days, but bring to room temp before eating — the frosting can go a bit stiff.

Freezer: Freeze unfrosted cupcakes. Wrap individually. Defrost and frost fresh.

What to Serve With It

• Fresh berries — raspberries or blueberries work beautifully with lemon.
• Earl Grey tea — the bergamot plays off the citrus so well.
• A spoon of crème fraîche — for a slightly tangy counterpoint if you’re serving as a plated dessert.

FAQ Section

Can I make these gluten-free?
Yes. Use a good-quality gluten-free self-raising flour blend. Add ¼ tsp xanthan gum for better structure.

Can I make them dairy-free?
Swap butter for a plant-based block (not spread), and use a dairy-free lemon curd.

Can I make mini versions?
Absolutely. Use a mini muffin tin and reduce the bake time to around 10 minutes.

Can I use lime or orange instead of lemon?
Yes! Orange makes them warmer and sweeter; lime makes them extra zingy.

Try More Recipes:

• Nigella Cauliflower Cheese Soup
• Nigella Pulled Pork
• Nigella Cottage Pie
• Nigella Self Saucing Chocolate Pudding