Lemon Curd Cupcakes

Lemon Curd CupcakesLemon Curd Cupcakes

For the lemon curd I used this recipe – http://dairyfreecooking.about.com/od/condimentschutneys/r/lemoncurdcook.htm 

Makes 12 cupcakes


  • 1 1⁄3 cups plain flour
  • 1⁄2 teaspoon baking powder
  • 3⁄4 teaspoon bicarbonate of soda
  • pinch of salt
  • 1⁄4 cup vegetable oil
  • 2⁄3 cup sugar (I used soft brown)
  • 3/4 cup non dairy milk (I used Rude Health almond milk)
  • Juice and zest of 1 lemon (unwaxed)
  • 1 teaspoon vanilla extract/essence (optional)


  1. Preheat oven to 180°C
  2. Line a 12 muffin tin with cases
  3. Sift the flour, baking powder, bicarbonate of soda and salt into a large bowl
  4. In a separate bowl, mix the oil, sugar, non dairy milk, vanilla, lemon juice, and zest.
  5. Pour the wet ingredients into the dry and mix until smooth (I used a whisk)
  6. Fill each muffin case about 2/3 full (the mixture will be fairly wet)
  7. Bake cupcakes for 15-20 minutes (remove when a knife comes out clean)
  8. Remove cupcakes from muffin tin, and place on wire cooling rack.
  9. Once cooled a little, use a knife to cut out circular piece of the cupcakes – put aside
  10. Fill hole with lemon curd
  11. Replace cut out piece and enjoy!

Alternatively you could make a vegan buttercream to top the cupcakes with or just enjoy them plain!


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