I have not made many cupcakes in my life so far, mainly muffins, but this weekend I wanted to try to make these delicious Lemon Cupcakes.
First I tried a different recipe for the cupcake, and they did not rise and the batter just seemed off from the start, the problem was, too much lemon juice, it just curdled the mil and the batter became separated.
Second recipe was much batter ….. =) (better), lemon juice was reduced and the batter became thicker and did not separate. And this is the recipe I give you below.
The Lemon Curd should be made ahead (if making your own), as it needs time to cool down.
The Vanilla Swiss Meringue Buttercream, can be made while the cupcakes are baking. It does not take a lot of time.
Lemon Cupcakes
Equipment
- Mixing bowl
- Hand or Stand Mixer
- Muffin Baking Tray/Form
Ingredients
- 185 grams (1⅓ cups) flour
- 1 teaspoon baking powder
- 200 grams (1 cup) granulated sugar
- ¼ teaspoon lemon zest
- 113 grams (½ cup) butter, softened to room temperature
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 90 ml (¼ cup + 2 tablespoons milk
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Preheat oven to 180°C(350°F). Line muffin baking tray with cupcake liners. Set aside.
- In a medium mixing bowl, whisk together flour, baking powder and salt. Set aside.
- In another small bowl mix together sugar and lemon zest.
- With a hand or stand mixer on medium speed, beat together softened to room temperature butter with lemon zest sugar, until light and fluffy, about 2-3 minutes.Scrape down the sides of the bowl with a rubber spatula, as needed.
- On medium speed beat in the eggs.
- Turn to low speed, and add ⅓ of the flour mixture. Mix just until combined, add the second ⅓ of the dry ingredients and mix until just combined.Add the milk and lemon juice. Mix well.Add the last ⅓ of the dry ingredients. Mix just until combined.
- Spread the batter between the lined muffin tray cups, filling them about ⅔. It's about 1½ tablespoon per muffin cup.
- Bake for about 15-20 minutes, or until toothpick inserted into the center of the cupcake, comes out clean.
- Allow the cupcakes to cool in the pan, for a few minutes, then take them out and cool completely on a wire rack.
- Scrape out the middles of the cupcakes, with a teaspoon, or a melon scraper.
- Fill with previously prepared lemon curd. See notes below for recipe.
- Top with Vanilla Swiss Meringue Buttercream. See notes below for recipe.
- Enjoy!
Video
Notes
Nutritional Facts:
Calories: 205 kcal, Total Fat: 8.9 grams, Saturated Fat: 5.3 grams, Cholesterol: 52 mg, Sodium: 121 mg, Total Carbohydrates: 29.2 grams, Dietary Fiber: 0.5 grams, Total Sugars: 17.3 grams, Protein: 3 grams, Vitamin D: 11 mcg, Calcium:36 mg, Iron: 1 mg, Potassium: 88 mg
Servings: 12 cupcakes
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