Just like my Lemon Loaf, these buttery cupcakes have a beautifully soft texture. I did a test run of another recipe and was very unhappy with the results. Ha! Removed the lemon zest and swapped the lemon juice for 3 tbs of passion fruit juice and got delicious passion fruit cupcakes! What is caster sugar and where can I find it? This is easily available and usually always on hand in most households. Scoop batter into paper liners, filling 3/4 full. Thanks for the great recipe. Homemade Lemon Cupcakes are soft and tender, topped with a sweet and creamy Lemon Buttercream frosting. Add the other half of the dry ingredients and beat slowly until just combined. So glad you enjoyed them Kimberley! These are the prettiest lemon cupcakes ever! In a medium bowl, sift together flour, baking powder, and salt. I always love coming & visiting your site to see what sweet creations you have created this week. Hi I love your recipe:) I made those cupcakes and loved it. In a separate mixing bowl, using Piano Wire Whisk, whisk flour, Baking Powder, and salt. Thank you for your kind review! Hi Susan! You can also try this easy dessert recipe as a teatime snack. Made with only butter, sugar, lemon juice and milk, it’s fluffy and creamy and oh-so-sweet. You can add as much as you like, of course, but just make sure that, if you’re using cream cheese frosting, to only add a little bit of juice at a time. So, let’s know the ingredients. Amazing!!! This is awesome I love these lemon cupcakes with lemon icing it’s delicios. I just made these lemon cupcakes. Fill each hole with 1 to 2 tablespoons lemon curd (a spoon will do the job), and then top the cupcakes with lemon meringue. Line a 12-hole muffin pan with cupcake liners. Stir in milk, oil, lemon juice, lemon zest, and vanilla, mixing just until batter is smooth. Lemon Raspberry cupcakes are a sweet and tart cupcake that is the perfect light and moist cupcake! It also depends on how much you fill the cups with batter. Hi Jess: Thank you. I don’t know the exact size, but this might happen because the size can be different across different brands. Your cupcakes look stunning! Hello! So just have fun baking these wonderful cupcakes! With the mixer on low speed, add half of the dry ingredients and beat just until combined. Frosting is equally decadent. Hi Shiran Made your lemon cupcakes today they are lovely ,but I only got 9 cupcakes out of the mix could you tell me what size cup cases you use Thanks mick. I made a glaze of lemon juice and confectioners sugar and brushed it on the cupcakes then filled them with the lemon curd. Lovely Lemon Cupcakes made from soft and tender lemon cake topped with swirls of fluffy, homemade lemon buttercream. Lemons, lemons everywhere. American-inspired recipes from an Aussie kitchen. Homemade Lemon One-Bowl Cupcakes Ingredients and substitutes. Soft and fluffy Lemon Cupcakes with a creamy lemon frosting. Beat the soften butter and powdered sugar in a bowl till it becomes smooth, light and fluffy. Spoon batter into cups. And the icing on the cake (get it?!) ! Simple. Wow!! Add sugar, 1 cup at a time, and continue to beat until smooth. The mixture will be thick at first, but will smooth … The mixture will be thick. Please read my. Unfortunately I didn’t check my pantry well enough and I didn’t have enough confectioners sugar to make the frosting. Flour - I use regular all-purpose flour, plain flour (maida) for most of my cakes and cupcakes. I’m about to make some more now . Try not to over bake the cupcakes so they don’t become dry. @sweetestmenu I filling them with some homemade lemon curd and did a meringue frosting instead. You can use shop-bought lemon curd, or try out my recipe for homemade lemon curd! I’ve made these cupcakes lots of time and every time everyone loved them but it i was wonder how many calories would a batch of 12 have. They are moist, tender, have the perfect balance between sweetness and tanginess, and are bursting with lemon flavor. It’s a wonder in baked goods, ensuring your cakes come out wonderfully soft – long after they’ve exited the oven. is the simple lemon frosting. I actually don’t know much about edible flowers, it was a gift from a friend . Followed the recipe but my cupcakes cracked at the surface, what could I have done wrong? Hi Mythri, it might just be the brand/type of butter. Thank you. Mine is with raspberry buttercream. These spice cupcakes with lemon buttercream are not only easy, but delicious! It says: “My palette has changed…” I’m sure you were referring to taste and not an array of colors. Don’t forget to rate the recipe and leave a comment below. Can I please ask with the buttercream do you use ‘pure icing sugar’ or ‘icing sugar mixture’? You can substitute it 1:1 for granulated sugar. But then again, I am partial to lemon and I love the idea of adding a little bit of lemon curd to these already lovely treats. Great recipe! They taste like the passion fruit cake that my husband and I had for our wedding. Pinned! In a large mixing bowl, beat butter, sugar and vanilla together until pale and creamy. While I will immediately reach for a piece of chocolate cake or a fudgy brownie, these Lemon Cupcakes truly satisfy. Mine always turns out off white or yellow. Hi Athena, great question! The lemon cupcakes look so beautiful and delicoius. Today’s homemade lemon cupcakes are incredibly soft and bursting with lemon, just like my lemon cake. Yes they do! A self-taught baker and dessert advocate from Sydney, Australia. So far, so good. Use the form below to submit your question or comment. These buttery cakes are bursting with real lemon flavour and topped with a creamy homemade lemon buttercream. In a medium bowl or large measuring cup with a spout, mix eggs, vanilla, milk, lemon zest and juice. The flavor of the lemon is so much better with this trick! Sorry I couldn’t help! A delightful recipe sent in by one of our Recipe Club Members. Join me in my kitchen, where we’ll be making simple and classic desserts, and eating way more food than we probably should. Allow the mixture to sit for 2-3 minutes and then add to the recipe. Lemon has actually become one of my favorite flavors, and I think it can do miracles to a plain cake. In a separate bowl, sift together flour and baking powder. I made Lemon Raspberry cupcakes with your recipe. Soft and fluffy Lemon Cupcakes made from scratch. For enough frosting to frost 12 cupcakes, I like to add about 2 teaspoons of zest and 1 tablespoon juice, or a few tablespoons of lemon curd. As previously posted, am trying out one recipe at a time!! If you want more frosting, multiply the frosting recipe by 1.5. At least three cupcakes I add lemon curd all the time and it’s so good! These cupcakes taste super lemony, perfect for those lemon lovers. Beautiful pics! Pro Tips for this recipe. Love the idea of a lemon curd filling. Add half the flour mixture and all the yogurt, along with the lemon juice and zest, and slowly mix together on a low speed. I just love the way you’ve garnished them, and your trick for tossing the zest in with the sugar is brilliant! How is the frosting so white in color? Cupcakes: Preheat oven to 350ºF. The zest and juice of a fresh lemon ensures these cupcakes have an authentic lemony zing and the lemon buttercream you top them with is just the right balance of indulgent and light. This exotic cupcake will woo your loved ones with its amazing taste. Could I do it by hand? Alternately mix in dry ingredients and milk. There’s no doubt about it, these are LEMON cupcakes. Decorate with lemon zest. Add the rest of the flour and the milk and mix briefly until smooth and creamy. What a perfect cupcake! Shiran, Your recipe was lovely and I enjoyed making the lemon cupcakes. Measure your flour … You just have to! Instead of vanilla, we’re using a combination of lemon zest, lemon juice, and lemon extract. Moist lemon cupcakes topped with smooth lemon buttercream and filled with a hidden lemon curd centre. It is so elegant and stylish. Bake until cupcakes spring back when gently pressed in the centre, approximately 18 minutes. Will definitely be keeping this recipe for the future – I love that you can taste the butter and the lemon in perfect harmony! Line a 12-cup muffin pan with paper liners and set aside. Do I use the larger muffin cases or the smaller cake cases? I’m sure they can identify it. You could also use sour cream if you like. Just be sure that, when grating the zest, you only grate the yellow part and not the bitter white pith beneath it. Beat with an electric mixer for 2-3 minutes until smooth and creamy. Butter - I like to use unsalted butter, but if salted butter is all you have, use it. How to make Little Lemon Drop Mini Cupcake recipe. What to make? Get new recipes and baking inspo delivered straight to your inbox. I’m going to show the picture to someone in a flower shop. Icing sugar mixture has cornflour in it to help prevent clumping, but they are both fine to use to make buttercream. Keep up the good work! תודה רבה לך! Skip to the recipe As promised when I shared my recipe for lemon buttercream a couple of weeks ago, here’s my recipe for lemon cupcakes with a hidden lemon curd centre (although you don’t have to include the lemon curd if you don’t feel like it). For trying a lemon cupcake recipe, you need simple ingredients like which might also be available in your kitchen cabinets. Just before you’re ready to assemble the cupcakes, make the meringue icing. 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