Makes 12
adjust servings:

Tick the ingredients you need to add your shopping list.

For the cupcakes:

For the buttercream:

For the filling:

To decorate:

  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a cupcake tray with 12 cupcake cases.
  2. In a large mixing bowl, beat together all the dry ingredients with the lemon zest. Add the butter and beat to form a sandy texture.
  3. Add the eggs and milk and beat until smooth. Spoon into the lined cupcake tray.
  4. Bake for 15-20 minutes, then allow to cool completely.
  5. Once cooled, use a teaspoon to scoop out the center of each cupcake. Fill the centers with the lemon curd.
  6. In a bowl, beat together the icing sugar, butter, lemon juice and lemon curd until light and fluffy.
  7. Spoon the buttercream into a piping bag fitted with a star-shaped nozzle. Pipe a swirl of buttercream to the top of each cupcake and decorate with some lemon zest, chocolate hearts and spinkles
Kids bakingCakesSweet thingsCupcakesMother’s DaySpecial OccasionsKidsAfternoon teaBaking

Popular in Kids baking

Halloween Chocolate Bark by Dr. Oetker