Makes 12
adjust servings:

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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