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Lemon curd butterfly cakes

A zingy take on my popular butterfly cakes recipe using my homemade lemon curd

  • Makes14
  • 40 mins
  • 180°C/fan 160°C/gas mark 4

Emily's tip

Making a big batch of my lemon curd in advance makes this recipe super quick and easy (or buying some if you're short on time). Check out the recipe here arrow


  • Cupcakes
  • 100g butter, softened
  • 100g caster sugar
  • 2 eggs
  • 100g gluten-free self-raising flour
  • 2 tbsp lemon curd
  • 1 tbsp milk
  • Icing
  • 50g butter, softened
  • 100g icing sugar
  • small amount of milk
  • lemon curd (approx. 1/2 tsp per butterfly cake)


1 Preheat the oven to 180°C/fan 160°C/gas mark 4. Place your paper cases in the tin ready.

2 In a large mixing bowl, beat the butter and sugar together until soft and creamy. Add your eggs one at a time followed by the milk and lemon curd. Finally mix in your gluten-free flour.

3 Divide the mixture between the paper cases. Bake for 20 mins until the cupcakes are well-risen and golden. Leave to cool on a wire rack.

4 When the cakes are cold, angle a small sharp knife and cut to within about 1 cm of the edge of each cake to remove a cone shape, leaving a cavity in the centre. Cut the cone in half (sponge wings) and set aside.

5 To make the icing: beat the butter first until smooth. Then add the icing sugar in stages until all combined. If the mixture is very stiff add a small amount of milk until you get the required consistency.

6 Put a small amount of lemon curd into the hole in the middle of each cake. Then add a teaspoon of buttercream icing on top. Then place the two sponge wings back on top of the buttercream icing. Finally dust the cakes with icing sugar to serve.