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Lemon Curd and Yoghurt Cupcakes

Lemon Curd and Yoghurt Cupcakes

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.
5 from 1 vote
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Course: Dessert
Cuisine: International
Keyword: cake, cake decorating, cakes
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Servings: 18 cupcakes
Calories: 179kcal
Author: Azlin Bloor

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 / 150°C Fan).
  • 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.
    150 g self raising flour, ¼ tsp bicarbonate soda
  • Mix the yoghurt and lemon curd in a jug or bowl and set aside.
    100 g natural, full fat yoghurt, 120 g lemon curd
  • Beat the butter and sugar in a tabletop mixer or with a hand held beater in a bowl until pale, about 2-3 minutes.
    200 g salted butter, 150 g white caster sugar
  • Add the eggs, one at a time, along with 1 Tbsp of the flour mix, beating well between each egg. The flour will stop your batter from curdling.
    3 eggs
  • Add the vanilla and zest and beat for a few seconds on low, just to mix in.
    1 tsp vanilla, fine zest of 1 lemon
  • 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.

Notes

Total time does not include decorating the cupcakes.

Nutrition

Calories: 179kcal | Carbohydrates: 19g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 128mg | Potassium: 30mg | Fiber: 1g | Sugar: 13g | Vitamin A: 323IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
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