Lemon and white chocolate cupcakes

    1 hour

    Light lemon cupcakes filled with chunks of white chocolate and a soft lemon curd centre, topped with lemon buttercream.


    County Donegal, Ireland
    17 people made this

    Makes: 6 large cupcakes

    • Cake
    • 125g butter, softened
    • 125g caster sugar
    • zest of 1/2 lemon
    • 2 large eggs, beaten
    • 1/4 teaspoon baking powder
    • 150g plain flour
    • 6 teaspoons lemon curd
    • 100g white chocolate, chopped
    • Icing
    • 150g butter, softened
    • 150g icing sugar
    • a few drops lemon extract
    • a few drops yellow food colouring (optional)

    Prep:20min  ›  Cook:20min  ›  Extra time:20min  ›  Ready in:1hr 

    1. Preheat the oven to 180 C / Gas 4.
    2. Cream the butter and sugar with an electric mixer.
    3. Add the lemon zest, and eggs. Then stir in the flour and baking powder, and finally white chocolate - continuing to mix as you add these.
    4. Using a muffin tin lined with 6 paper cases, spoon 1 tablespoon of the mix into each case. Spoon 1 teaspoon of lemon curd into each case. Spoon another tablespoon of the cake mix on top.
    5. Bake in the oven for 15 to 20 minutes or until risen and golden.
    6. Remove and cool completely on a wire rack.
    7. For the icing:

    8. Mix 150g softened butter, 150g icing sugar, lemon extract and yellow food colouring to make the buttercream icing.
    9. Pipe icing onto the top of the cooled cakes using a piping bag and star nozzle.

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    Reviews in English (3)


    Best lemon cupcakes ever tasted! The lemon curd adds bags of flavour, and also keeps the cupcake nice and moist (reminded me of lemon drizzle cake). Would absolutely recommend you make these!  -  10 Sep 2012


    Inspired by the Marks and Spencer lemon and white chocolate muffin.  -  07 Nov 2011


    Loved the flavour, however the lemon curd sank to the bottom and made it a little bit messy to eat - needed to add a lot more icing sugar to the frosting to make it firm enough too!  -  14 May 2014