Lemon Curd Drizzle Cupcakes


Lemon treats are a must in my house! So when one of my closest friends gifted me lemon flavoured icing sugar for Christmas, the only logical thing to do, was to make lemon curd drizzle cupcakes!

This lemon curd isn’t as thick as usual spreading curd. This allows it to soak into the cakes, much like a lemon drizzle cake. These cupcakes are full of lemon, making them really sharp! There is some sweetness in the icing, but these possibly aren’t for those that don’t like really sharp cupcakes…… fortunately, we love that in my house! 

Preparation : 20 minutes (with additional setting time for the Lemon Curd)

Baking Time : 20 – 25 minutes 

Makes : 16 – 18 cupcakes


– For the Cupcakes –

• 330g Dairy-Free Milk (I used Oat) 

• 1 tbsp Apple Cider Vinegar 

• 330g Caster Sugar

• 100g Dairy-Free Butter

• 335g Plain Flour

• 1 tsp Bicarbonate Soda

• 1 tsp Vanilla Extract

– For the Buttercream –

• 120g Dairy-Free Butter

• 600g Icing Sugar (I used 300g Lemon Flavoured Icing Sugar and 300g Normal)

• 6 tbsp Dairy-Free Milk

• 2 tsp Vanilla Extract 

• Zest of 2 Lemons

– For the Lemon Curd Drizzle –

• Juice from 3 Lemons 

• 150g Caster Sugar 

• 3 tbsp Cornstarch 

• 3 tbsp Dairy-Free Milk 

• Zest from 1 Lemon 

• Pinch of Turmeric (to Colour)


– For the Cakes –

1. Preheat the oven to 160C fan and line a cupcake/muffin tray with cases (I prefer my cupcakes to be muffin size so I use muffin cases). 

2. In a bowl or jug, whisk together the milk and apple cider vinegar and leave it untouched whilst you make the rest of the cake batter (the aim is for it to curdle, as unpleasant as that sounds!)

3. Cream the butter and sugars together, then add the flour, bicarbonate soda and vanilla extract and mix. 

4. Slowly add in the milk mixture, making sure to mix it until it’s all combined into the cake batter. Be careful not to over-beat the batter, as too much air in the mix can cause the cakes to sink in the centre when they come out of the oven (something that I’ve done too many times!) 

5. Spoon the mixture into the cases, filling the cases between 1/2 and 3/4 full and place in the oven for 20 – 25 minutes. 

6. Once baked, take the cupcakes out of the tray and place them on a wire rack. Leave them aside to cool completely, before starting to decorate them. 

– For the Lemon Curd Drizzle –

1. In a pan heat the lemon juice, sugar, cornstarch and turmeric until it starts to boil and the sugar has dissolved, stirring occasionally. 

2. Allow the mixture to boil and continue to stir whilst it thickens (it won’t reach spreading curd thickness, as this is lemon drizzle curd!).

3. Take the pan off the heat and mix in the milk and lemon zest, stirring until combined. 

4. Pour the lemon curd into a jar and leave it in the fridge to thicken a little, for around an hour (whatever isn’t used in the cakes, can be stored in the fridge).

5. Once the lemon curd has set and the cupcakes are cool, cut a small hole into the top of the cupcakes extending about half way down and fill this hole with your lemon curd. 

6. Once they are all filled with your lemon curd, put them to one side whilst you make the buttercream, to allow the cupcake to absorb the curd.

– For the Buttercream –

1. Cream the butter to soften it, then add the icing sugar. Whisk until combined, then continue whisking to achieve a whitened mixture (I use a standing mixer on a high speed with a whisk attachment). 

2. Once creamed, add the dairy-free milk (half a tablespoon at a time), vanilla extract, the zest of 2 lemons and continue to whisk. 

3. Choose your preferred piping nozzle and fill the piping bag with the buttercream, then pipe the buttercream onto the cupcakes. 

4. For more lemon, I drizzled lemon curd and zest over the buttercream! 


• If you make this, tag me on Instagram @caelifestyle or use the hashtag #caebakes • Disclaimer

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