Strawberry Lemonade Curd Cupcakes

Recipe Name


1 hour (plus overnight chill)





Deliciously fruity curd-filled cupcakes. Bite into a soft sponge with a flavour-packed centre. This recipe from My Kitchen Drawer will be a hit at any garden party or bbq this summer.

For the Lemon Cupcakes:

150g unsalted butter softened

150g caster sugar

3 eggs large

150g self-raising flour

1 lemon zest and juice

For the Strawberry Lemonade Curd:

3 unwaxed lemons juice and zest

2 tsp Whittard Strawberry Lemonade Fruit and Herbal Infusion

100g caster sugar

50g unsalted butter cubed

1 egg whole

1 egg yolk

4 tbsp chopped strawberries

For the Strawberry Lemon Buttercream:

200g unsalted butter softened

400g icing sugar

2 tbsp milk or hot water

3 tbsp Strawberry Lemonade Curd

For the Strawberry Lemonade Curd:

  1. Squeeze the lemon juice into a glass and add 2 tsp of Whittard Strawberry Lemonade Fruit and Herbal Infusion. Mix them together and allow to infuse for a few minutes.
  2. Put the sugar, lemon zest, butter, chopped strawberries and infused lemon juice into a pan and heat gently until the butter and sugar have fully melted. Once it’s melted pour the mixture into a glass bowl and set the bowl over a pan of simmering water, ensuring the bowl is not touching the water.
  3. Add the whole egg and egg yolk and whisk them into the mixture. You may notice a few lumps as some of the egg starts to curdle, but just continue whisking. You'll be passing the mixture through a sieve later on so any lumps will be removed
  4. Continue whisking the mixture over a medium heat for about 10 minutes until it has thickened and coats the back of a spoon
  5. Pass the mixture through a fine sieve to remove any lumps then leave to one side to cool.
  6. Once cooled, put into the fridge to set overnight.
  7. For the Lemon Cupcakes :

  8. Preheat your oven to 160°C and line a 12 hole cupcake tin with cupcake cases
  9. Cream together butter and sugar for about 3 minutes until light and airy, scraping down the bowl when necessary
  10. Add the eggs, lemon zest and juice, and self-raising flour and mix together until combined and smooth
  11. Scoop a tbsp (or use a icecream scoop) of batter into each cupcake case and bake for between 17-20 minutes depending on your oven, until golden and springy to touch.
  12. Once baked leave to cool on a wire rack in the tin for a few minutes then remove the cupcakes and let them cool completely.
  13. Once cooled, use a cupcake corer (or a sharp knife) to cut out small holes in the centre of the cupcakes.
  14. Spoon a tsp of Strawberry Lemonade Curd into the centre of each cupcake and add the cut-out piece back on top.
  15. For the Strawberry Lemon Buttercream:

  16. Cream the butter for a few minutes until loosened then add the icing sugar gradually and beat them together until smooth and fluffy.
  17. Add some milk or hot water to loosen the mixture slightly then add the lemon curd and fold it through.
  18. Tip the buttercream into a piping bag and pipe generous swirls on top of the curd filled cupcakes.
  19. Decorate with a slice of dried lemon, optional

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