Jo Wheatley's lemon curd cupcakes with raspberry jam recipe

(73 ratings)

Jo Wheatley's lemon curd cupcakes with raspberry jam
  • healthy
Preparation Time15 mins
Cooking Time22 mins
Total Time37 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories470 Kcal24%
Sugar56.2 g62%
Fat22.2 g32%
Saturated Fat6 g30%
Protein2.8 g6%
Carbohydrates65.8 g25%

Jo Wheatley's lemon curd cupcakes with raspberry jam are infused with a light lemon curd and tangy raspberry jam. Both of which pair perfectly together.

Jo Wheatley, the winner of The Great British Bake Off in 2011, has created this cupcake recipe for Marie Curie Cancer Care’s Blooming Great Tea Party. Each soft, spongy cupcake is topped with sweet raspberry and lemon buttercream made from just four ingredients; unsalted butter, icing sugar, lemon curd, and raspberry jam. This recipe makes 15 cupcakes.


  • 200g self-raising flour
  • 200g margarine
  • 200g caster sugar
  • 3 eggs
  • 1tbsp good lemon curd
  • 2tbsp good raspberry jam
  • pink ball cake decorations or sprinkles

Raspberry and lemon buttercream

  • 250g very soft unsalted butter
  • 600g icing sugar
  • 1 tbsp lemon curd
  • 1tbsp raspberry jam




  1. Preheat your oven to 170°C/340°F/Gas Mark 4. In a free-standing mixer whisk together the flour, margarine, sugar, eggs, and lemon curd until pale and fluffy.
  2. Spoon into 12-15 muffin cases. Make a tiny indentation in each and add an eighth of a spoon of raspberry jam, then cover back over. Bake for 18-22 minutes. Cool on wire racks
  3. For the buttercream, mix the butter and icing sugar together until pale and fluffy
  4. Separate into 2 bowls then mix the lemon curd into one half and the jam into the other
  5. Spoon alternative spoonfuls into a piping bag fitted with your favourite nozzle. Pipe two tone swirls onto the cupcakes.Decorate with pink ball cake decorations or sprinkles.

Top tips for making lemon curd cupcakes with raspberry jam

This recipe would work just as well with strawberry or blackberry jam instead. These cupcakes will last around 2-3 days in an airtight container. You may want to store with a piece of kitchen towel at the base of the container to absorb any extra moisture created from the jam and lemon curd.

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Jo Wheatley
Celebrity chef

Essex-based 51 year old Jo Wheatley rose to fame in 2011 when she became the second winner of the now much beloved TV show The Great British Bake Off. While the show was in it’s very early stages it was impossible to foresee the instant fame that adorned the winners - Jo explained she didn’t have any expectations of what winning the show could do to change her life and actually only applied on a whim! After her success on the show, Jo has gone on to accomplish many feats, including a bestselling author title with both of her books - A Passion for Baking and Home Baking. She’s also launched her own cookery school based from her home in Ongar. Her bakes and sweet treats are her signature style - such as her delicious sunflower seed rolls and raspberry and lemon pool cupcakes - and she’s appeared on multiple TV shows such as The One Show and The Alan Titchmarsh Show, giving demonstrations of her bakes to share her passion and guidance with viewers.