Lemon Cupcakes
Light and lemony, these Lemon Cupcakes are filed with tangy Lemon Curd and topped with a delicious Vanilla Swiss Meringue Buttercream
Servings: 12 cupcakes
Calories: 205kcal
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
I made my own Lemon Curd and Vanilla Swiss Meringue Buttercream frosting.