Lemon & Elderflower Curd Cupcakes are so quick and easy to make. Hidden in their center is a luscious pool of curd, making them so delicious!
After making my Lemon & Elderflower Curd recently I knew the next step would be to make something with it so today I bring you my Lemon & Elderflower Curd Cupcakes.
The curd is mixed into the cake mix and spooned on top of the cupcakes before they are baked.
As the cupcakes bake the curd sinks to form a delicious pool of gooeyness!
If you don’t have access to any elderflowers then I would suggest you just use my Granny’s Quick Lemon Curd instead which would be equally fabulous!
These Lemon & Elderflower Curd Cupcakes didn’t last long in our house and I can see them going on our regular bake list as they are so quick and easy to make.
I need to run down to the park to pick more Elderflowers before the season ends as I don’t have much curd left now!
More Recipes that use Fruit Curd
For more curd recipe inspiration check out the following recipes:
- Blueberry Lemon Cheesecake Pancakes – Kitchen Sanctuary
- Rhubarb & Ginger Pavlova – Foodie Quine
- Clementine Curd Bread & Butter Pudding – Kavey Eats
- Chocolate Chilli Cake with Apricot Curd Buttercream – Tin & Thyme
- Kiwi Satsuma Curd & a Kiwi Curd Eton Mess Dessert – BakingQueen74
Pin for later!
Lemon & Elderflower Curd Cupcakes
Ingredients
- 110 g softened butter/buttery spread
- 110 g caster sugar
- 110 g self raising flour sieved
- 2 large eggs
- 2 tbsp lemon & elderflower curd
- 6 tsp lemon & elderflower curd
- icing sugar for dusting
Instructions
- Place 12 cupcake cases into a cake tray.
- Preheat oven to 180ºC.
- Place the butter and sugar into a bowl and cream together using an electric whisk until pale and fluffy.
- Whisk in the eggs one at a time.
- Fold in the flour gradually.
- Finally fold in 2 tbsp lemon & elderflower curd.
- Divide the mixture between 12 cupcake cases.
- Then place ⅓ tsp of lemon & elderflower curd into the centre of each case.
- Place the tray in the oven and bake for 15 minutes or until cakes are golden and spring back to the touch (or a cocktail stick comes out clean).
- Allow to cool on a rack and then dust with icing sugar.
nessjibberjabberuk
I love homemade preserves and this one is full of summer! They look like such a refreshing and tasty bake.
Camilla
Thanks Ness;-)
Jess
These sound gorgeous, I love the idea of the combination of lemon and elderflower!
Camilla
Thanks, they are truly wonderful:-)
Heather Haigh
These are my idea of heaven – wonderful cakey flavours mmm
Camilla
Thanks Heather, they are fabulous:-)
Georgina Ingham | Culinary Travels
They look scrumptious. Love lemon curd and really liking the elderflower addition too.
Camilla
Thanks Georgina, they didn’t last long here:-)
Maya Russell
I would like to make these. The texture of the cakes looks so nice!
Camilla
Thanks Maya, they are fab:-)
Kavey
These look so good! And I love your addition of elderflower to the lemon for the curd itself.
Camilla
Thank you Kavey, they were delicious:-)
Hazel Rea
These sound absolutely gorgeous – and what a glorious flavour! I always think elderflower is the real taste of summer and lemon is so refreshing.
Camilla
Thanks Hazel, they really are the taste of summer in a cupcake:-)
anne wallwin
oh these look lovely and its nice to have a cupcake recipe without piles of icing on the top!
Camilla
Thanks Anne, yes I’m not a fan of volumeous icing on cupcakes.
Julie
these look delicious! I’m going to make them with some gooseberry curd I made the other day.
Camilla
Excellent Julie, gooseberry curd sounds fab:-)
Dannii @ Hungry Healthy Happy
I am literally obsessed with any kind of lemon dessert at the moment, so I want to make myself a big batch of these! They look delicious.
Camilla
Thanks Dannii I’m sure you’d love them:-)