Why You’ll Love This Recipe

I love these fairy cakes because they combine the soft, buttery texture of a classic sponge with the vibrant tang of lemon curd. They’re the kind of cakes that feel nostalgic—simple, pretty, and full of sunshine flavor. The lemon rind adds a fresh citrus aroma, while the buttermilk keeps the crumb tender and moist. I also love how easy it is to turn them into fairy cakes; that little cut-and-fill trick makes them look so special without any complicated decorating.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

200g butter, at room temperature, chopped
155g (3/4 cup) caster sugar
1 tsp finely grated lemon rind
3 eggs, at room temperature
225g (1 1/2 cups) self-raising flour
75g (1/2 cup) plain flour
250ml (1 cup) buttermilk
1 x 350g bottle lemon curd
Icing sugar, to dust

Directions

1. I preheat the oven to 180°C and line fifteen 80ml (1/3-cup) muffin pans with paper cases.

2. Using an electric beater, I beat the butter, sugar, and lemon rind together for 10–12 minutes until pale and creamy. I add the eggs one at a time, beating well after each addition so the mixture stays light.

3. I sift the self-raising flour and plain flour together in a separate bowl. I add half the flour and half the buttermilk to the butter mixture, stirring until combined, then repeat with the remaining flour and buttermilk.

4. I divide the mixture evenly among the muffin pans, smoothing the tops. I bake for 18–20 minutes or until a skewer inserted into the center comes out clean. I leave the cakes in the pans for 10 minutes before transferring them to a wire rack to cool completely.

5. Once cooled, I use a small knife to cut a cone-shaped piece from the top of each cake, leaving a 1cm border. I cut each cone in half to make “wings” and set them aside. I spoon lemon curd into the cavity of each cake, then place the two cake halves on top to resemble wings. Finally, I dust them with icing sugar before serving.

Servings and Timing

This recipe makes 15 fairy cakes.
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes

Variations

Sometimes I fill the cakes with passionfruit curd or raspberry jam for a fruity twist. For extra lemon flavor, I drizzle a simple lemon glaze over the tops before adding icing sugar. If I want a more indulgent version, I mix a little mascarpone or whipped cream with the lemon curd for a creamy filling. These cakes also look lovely topped with edible flowers or candied lemon peel for a special occasion.

Storage/Reheating

I store the fairy cakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. If refrigerated, I bring them to room temperature before serving so the butter softens and the texture stays moist. I don’t recommend freezing once filled, but the plain cupcakes can be frozen (unfilled) for up to a month.

FAQs

Can I use store-bought lemon curd?

Yes, I often use a good-quality store-bought lemon curd, but homemade lemon curd makes them extra special.

Can I make these as larger cupcakes?

Absolutely. I just bake them a little longer—around 22–25 minutes—and fill with a bit more curd.

What can I use instead of buttermilk?

I make my own by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar and letting it sit for 5 minutes.

Can I flavor the sponge with other citrus fruits?

Yes, lime or orange rind works beautifully for a twist on the classic lemon flavor.

How do I know when the cakes are done?

I check that they’re lightly golden and spring back when touched, with a clean skewer test.

Can I make them the day before serving?

Yes, they’re perfect to make ahead. I just fill them with lemon curd and dust with icing sugar right before serving.

Can I use margarine instead of butter?

Butter gives a richer flavor, but margarine will still work if that’s what I have on hand.

How do I stop the cakes from sinking?

I make sure to cream the butter and sugar properly and not overmix once I add the flour.

Can I use a different filling?

Yes, I sometimes use jam, chocolate ganache, or even whipped cream for variety.

Can I make mini versions?

Definitely! I spoon the batter into mini muffin tins and bake for around 10–12 minutes.

Conclusion

These lemon curd fairy cakes are pure sunshine in a bite—soft, buttery, and bursting with lemony brightness. I love how the sweet tang of the curd contrasts with the light sponge, and how the simple “wings” make them look magical. Whether for a bake sale, a tea party, or just a sweet homemade treat, these fairy cakes always bring smiles and a little sparkle to the table.