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
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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.
Richard Eldred Hawes
I imagine that these are as good as they look
Camilla
You imagine right-)
A S,Edinburgh
I love elderflower! I like the idea of serving these with just a dusting of icing sugar, it must really let the flavour of the curd shine.
Camilla
Thank you, they are delicious with the pool of curd:-)
Richard Eldred Hawes
I like lemon curd and I like elderflower, so I imagine that these must taste lovely
Camilla
They really are a great combination:-)
William Gould
Elderflower cordial is really nice so I would imagine these are wonderful!
Camilla
They really are William:-)
Rachel
Literally licking my lips throughout this post, I love lemoncurd but am curious about the addition of elderflower, which I also love x
Camilla
Thanks Rachel, they were made for each other;-)
Kat (The Baking Explorer)
These look so delicate and gorgeously fruity, thank you for linking them up with Treat Petite!
Camilla
Thanks Kat, a pleasure:-)
Sheila Reeves
I’ve just opened a jar of lemon curd to go on my toast and read “must be used withing 4 weeks” and said to my husband there must be something else I can do with this other than just eating it ;)) And then came across this lovely looking recipe. Bookmarking to make once I’ve got some eggs!
Camilla
Great Sheila, glad you found this recipe:-)
sandy ralph
oh my gosh these sound just so good
Camilla
Thanks Sandy, they are fab:-)
Sarah Maison Cupcake
I can almost smell the aroma from these from just looking at them! Very summery and I actually prefer a cupcake with a scant topping or no topping too!
Camilla
Thanks Sarah, yes I’m not a fan of those cupcakes that have as much buttercream on top as there is cake, little or nothing for me too!
mummmy m's memories
Wow, these look amazing, and so light and fluffy!
Camilla
Thanks Stacey:-)