Lemon cupcakes Recipe

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serves:

12

Skill:

easy

Cost:

cheap

Prep:

35 min

Cooking:

30 min

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

Looking for a new flavour for your cupcakes? Give this tasty recipe for lemon cupcakes a go – they come complete with a tangy lemon centre and sweet lemon icing

Ingredients

  • 150g self-raising flour
  • 150g golden caster sugar
  • 115g unsalted butter at room temperature
  • 2 eggs
  • ½ tsp vanilla extract
  • 2 tblsp of fresh lemon juice
  • Zest of 1 lemon
  • 80ml buttermilk
  • ¼ tsp baking powder
  • 4 tblsp lemon curd
  • For the toppings:
  • 150g icing sugar
  • 150g fondant
  • 2 tblsp lemon juice
  • Yellow food colour
  • Sprinkles of your choice
  • You will also need:
  • Deep muffin tray
  • 12 cases
  • 1 large and 1 small flower cutter

Method

  • To make this cupcake recipe, preheat the oven to 160°C/320°F/Gas Mark 4 and line your muffin tray with paper cases.

  • Add the zest and lemon juice to the buttermilk and leave to one side.

  • Cream the butter and sugar until light in colour and fluffy.

  • Combine the flour with the baking powder. Add the eggs one a time with a third of the flour mix and stir until just combined. Repeat until all the flour and eggs have been added.

  • Add the buttermilk mix and vanilla extract and fold into the mixture until evenly spread throughout the mix.

  • Fill the cases to 2/3rds full (this will leave you enough room for the icing) and bake for 25 mins until golden brown and spring back to the touch. Remove and cool on a wire rack

  • When the cakes are cooled cut out a piece of cake in the middle of the cake and pop a teaspoon of lemon curd in the hole then replace the piece of sponge to fill the hole.

  • For the topping: Roll the fondant and cut 12 large flowers. Using the small cutter, cut the centres out of the large flowers. Leave to dry on parchment paper.

  • Mix the lemon juice into the icing sugar a little at a time until you have a thick shiny paste. Add the yellow colouring and mix again.

  • Spread a thin layer over the tops of the cooled cupcakes and pop a flower on top – do this straight after icing each cake otherwise the surface will crack once it’s set.

  • Add sprinkles to the centres of each flower and leave to set.

More Recipe Ideas

Top Tip

Add a touch of water to your icing if you find it’s looking too thick