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35Total Time
15Prep Time
20Bake Time

Tennis Lemon Curd Cupcakes

1 Reviews

About the bake

Game, set, match! These zesty lemon curd cupcakes are the ideal snack to 'serve' up whilst watching Wimbledon this summer. With a gooey hidden centre of lemon curd and topped with a cute tennis ball decoration you will really want to make a 'racquet' about how great these cupcakes are!

35Total Time
15Prep Time
20Bake Time


  1. Step 1:

    Preheat the oven to 180°C / 160°C / Gas Mark 4. Line a 12 hole muffin tray with cupcake cases.

  2. Step 2:

    Cream together the butter and sugar until pale and fluffy.

  3. Step 3:

    In a separate bowl beat together the eggs and gradually incorporate them in with the butter and sugar, mixing between each addition.

  4. Step 4:

    Sift in the flour and gently mix until fully incorporated.

  5. Step 5:

    Add the lemon extract and milk and give one last mix, before spooning the mixture into the cupcake cases. Only fill the cases 2/3 full with mixture to give evenly shaped cupcakes.

  6. Step 6:

    Bake for 15-20 minutes until golden and baked throughout. Remove from the oven and allow to cool on a wire rack.

  7. Step 7:

    Once fully cooled, use a small sharp knife to carve out the centre of the cupcake. Fill the hole with a teaspoon of lemon curd and seal by placing the carved sponge back on top.

  8. Step 8:

    Cover to the top of the cupcake with either buttercream (made up on butter and icing sugar blended together) or apricot jam. This will help the sugar paste icing stick.

  9. Step 9:

    Roll out the yellow sugar paste icing and using a circular cutter, cut out a circle the same size as the top of your cupcake. Place on top of the jam/buttercream to secure in place.

  10. Step 10:

    Mix together the icing sugar with a drop or two of water to make a thick consistency. Add a touch more water if too thick, or some more icing sugar if the icing becomes to runny.

  11. Step 11:

    Fill a piping bag with the icing and gently snip a small hole in the bottom. Pipe the stripes on the tennis ball on to the yellow sugar paste and allow to dry. Then 'serve'


  • For the cupcakes

    • 150g Butter (unsalted) (softened)
    • 150g Billington's Unrefined Golden Caster Sugar
    • 3 Egg(s) (free range) (beaten)
    • 150g Allinson's Self Raising Flour
    • 1 tsp Nielsen-Massey Lemon Extract
    • 1 tbsp Milk (whole)
  • For the filling

    • 100g Lemon curd
  • For the decoration

    •  Yellow sugar paste icing
    •  Apricot Jam
    • 200g Silver Spoon Icing Sugar


  • 12 hole muffin tray
  • Cupcake case
  • Mixing bowl
  • Sieve
  • Spoon
  • Cooling rack
  • Sharp knife
  • Rolling pin
  • Piping bag

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