Estimated reading time: 5 minutes
These Lemon Curd and Yoghurt Cupcakes are just perfect for all sorts of occasions: tea parties, brunches, birthdays, weddings and of course Mother’s Day.
There’s just something to be said about prettily decorated cupcakes, and as far as I’m concerned, they play right into my penchant for all things small when it comes to food presentation!
Why lemon curd and yoghurt cupcakes, you say? I was toying with the idea of cupcakes for the weekend recently and thought about converting our Lemon and Raspberry Cake recipe, which uses lemon curd, a favourite baking ingredient. But when I went to get the butter out, I saw some yoghurt just sitting in there. Mmm, I thought, I wonder…. But of course, I didn’t have enough as it was a half eaten tiny pot! And because I was too lazy to go out and get some, the recipe got postponed. I also had to go back to the drawing board to factor in the yoghurt and adjust all the other ingredients.
When I did get around to baking them though, the final result was phenomenal! Moist, tangy and so, so soft, especially freshly baked. Thank goodness for lightbulb moments, eh?
As you can see from the images, we’ve topped some with buttercream and some with fondant. I say we, because my younger three kids had a hand in decorating them. The fondant was a regular old, flavoured with vanilla; I have a recipe and instructions for homemade right here if you ever fancy making your own. Otherwise, a shop bought one will do very nicely. Homemade fondant is for the tenacious! If you’ve never worked with fondant though or are fairly new to it, my page How to Cover a Cake with Fondant gives you lots of handy hints.
As for the buttercream topping, we’ve used one of our favourite recipes, Lemon Curd Buttercream Icing. Click for the recipe. The piping nozzle can be either Wilton 2D or 1M, either one will give you that beautiful large rose. See the image above.
That’s it folks, I hope you enjoy these cupcakes, they’re extremely easy to make and are an absolute joy to eat. Ssh, but I also love dunking them sans icing! So, what else is new, I know!
Shall we get our aprons on?
If you like the recipe, don’t forget to leave me a comment and that all important, 5-star rating! Thank you!
And if you make the recipe, share it on any platform and tag me @azlinbloor, and hashtag it #linsfood
Lin xx
And if you fancy more Celebration Cakes, Cookies and Dessert ideas, just click on the individual names/links, for yummies like:
Lemon Curd and Yoghurt Cupcakes
Ingredients
- 150 g self raising flour
- ¼ tsp bicarbonate soda
- 100 g natural, full fat yoghurt
- 120 g lemon curd
- 200 g salted butter
- 150 g white caster sugar
- 3 eggs
- 1 tsp vanilla
- fine zest of 1 lemon optional, if you don’t like bits, leave it out
Instructions
- Preheat the oven to 170˚C/340˚F.
- Line 2 muffin trays with some cupcake cases. Or you could do this in 2 go's.
- Mix the flour and bicarbonate soda in a bowl and set aside.
- Mix the yoghurt and lemon curd in a jug or bowl and set aside.
- Beat the butter and sugar in a tabletop mixer or with a hand held beater in a bowl until pale, about 2-3 minutes.
- Add the eggs, one at a time, along with a tablespoon of the flour mix, beating well between each egg. The flour will stop your batter from curdling.
- Add the vanilla and zest and beat for a few seconds on low, just to mix in.
- Ditch the beaters and get a wooden spoon. Fold in / Mix in the flour in 3 batches, alternating with 2 batches of the yoghurt/curd mix. So, flour, yoghurt/curd, flour, yoghurt/curd and finally flour. Mix in with a light, gentle hand. The final batter will feel quite light and airy.
- Fill the cupcake cases to three quarters full, allowing for rising.
- Bake in the preheated oven for 15-18 minutes until just golden.
- Leave to cool completely before decorating.
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Haha, a happy mistake then! Thank you so much, I really appreciate your visit, your kind words and most certainly, your time! Stay in touch. x
Oh wow, this is way too cute. Almost too cute to be eaten. Would be perfect for a little girl’s birthday
It sure would be! Thank you!
What a fantastic recipe, these cupcakes are too cute and yummy!
Addictive! Added more lemon juice and zest to the mix. These are delicious – especially heated slightly with ice cream!
This sounds so good and the flavor is really nice for the season. I love that you used yoghurt as well. Thanks for the lovely recipe.
These look so yummy and delicious. I am going to share with my friend who is pregnant and craving lemons.
Thank you Jay!
These kind of cupcakes are easy to do and fits all occasions. They can be prettily decorated in any way to make it presentable.
I’m glad you think so.
thank you for share the recipe because I love them and it looks easy to do I have never tried before, but I will inmediatley. Regards
Thanks Lorena!
These cupcakes look delicious! I would have loved to have a one (or two) for my birthday last week. Maybe Mother’s Day will be the ticket!
It was my birthday last week too!
I never thought that they are so easy to make. I will surprise my wife this weekend by making these.
Awesome!
Yum this look delicious. This is a very nice recipe. xx
Thanks Anna!
The cupcakes look absolutely delicious! The butterfly decorations are a great touch and are my favorite.
Thank you Brittany!
Mother’s day is so special for me and this cupcake can show how dear my mom is, for me. The holder makes the cupcake more captivating. Thanks for this idea.
A pleasure, thanks Sarah.
Lemon curd sounds so yummy. I need to make these for my birthday next month.
Thank you Tara.
OMG, these look wonderful. I love how decorative they are. 🙂
Thank you!
Those cupcakes sound wonderful. I Have been baking a lot with yogurt lately, too! I love it.
Thank you, it’s a wonderful ingredient, isn’t it?!
Lin, you are a cupcake.
Hahaha, have a good weekend, thanks for stopping by!