There are two types of people – those who love ALL things lemon – and those who don’t. Lemon lovers, listen up, this lemon cupcake recipe is for you! The perfect balance of sweet and zesty, this will be a cupcake recipe you return to time and time again!
If you have a lemon tree of your own, chances are you have access to PLENTY of fruit. If your neighbour has a lemon tree, they’re probably only too happy for you to take some off their hands – so why not give these lemon cupcakes a crack in your kitchen. They’re quick to mix and bake, and most definitely a must for any lemon lover.
Ready to get your zesty bake on? Let’s go!
Lemon Cupcakes Recipe
Makes: 12
Ingredients
- 100g butter, softened
- ¾ cup caster sugar
- 1 tsp vanilla bean paste
- 2 eggs
- 1 1/3 cups self-raising flour
- ½ cup milk
- Zest of 3 lemons
Lemon buttercream icing
- 130g butter, softened
- 2 cups soft icing sugar mixture
- 2 teaspoons fresh lemon juice
- ½ teaspoon of vanilla bean paste
- For garnish: fresh lemon slices, dehydrated lemon slice, lemon curd drizzle or yellow sprinkles (optional)
Method
1. Preheat the oven to 180°C.
2. Line a 12 cup cupcake pan with paper cupcake liners/cups (this makes them super easy to get out and clean for people to grab at. Cupcake liners are life!) and set aside.
3. Using an electric mixer or beaters, beat together the butter, sugar and vanilla extract until light in colour and creamy. Gently mix through the delicious-smelling lemon zest until incorporated.
4. Add the eggs, one at a time, beating each one in well to the mixture before adding the next. Gently fold the flour through and milk in two alternate batches. So flour in, fold, milk in, fold.
5. Divide the mixture evenly among the paper cases. Bake the lemon cupcakes for about 12 mins, or until golden brown and springy in the centre when touched. Resist the temptation to open the oven before the time is up, you don’t want them to sink in the middle!
6. Remove the lemon cupcakes from the oven and gently transfer the hot cupcakes to a wire rack to cool completely before decorating.
7. Once the cupcakes have cooled, make the buttercream style icing. Use a stand mixer or electric beaters to beat the butter until light in colour and creamy. Sift in the icing sugar a little at a time, beating constantly until a smooth texture is achieved.
8. Add to the buttercream icing mixture half of the lemon juice and beat until well combined. Add the remaining lemon juice a little at a time until the desired consistency is reached.
9. Use a piping bag and icing nozzle or an offset spatula to ice the cooled cupcakes generously. You can decorate your lemon cupcakes any way you like or leave them plain – it’s up to you! If it’s going to be a little while until they’re eaten, skip the fresh lemon slice – it won’t hold up well after hours of waiting, alternatively add it last minute!
10. All that’s left to do is boil the kettle for a cuppa and devour a lemon cupcake. They really are easy peasy, lemon squeezy!
What do you think? Will you be giving these lemon cupcakes a try yourself? Don’t forget, if you have a lemon tree bulging with excess fruit, there’s plenty you can do with it! Check out 9 Clever Ways to Use Up Those Lemons and Oranges in Citrus Season – there’s even a handy Thermomix cleaning trick!
For a twice weekly dose of Mum Central, subscribe to our newsletter here.
