Zesty Lemon Cupcakes
These cupcakes are definitely packed full of lemon with baked in lemon zest, a lemon juice frosting and a lemon curd filling! If you are a fan of lemon, these lemon cupcakes should be right up your alley. Based on yesterday's dinner they were a hit. I hope you give these a try :)
| Prep Time | Cook Time | Serves |
|---|---|---|
| 20 min | 15-20 min | 12 |
Ingredients
Cupcakes
125g of softened, unsalted butter
125g of plain flour
125g of sugar
2 tbsp of greek yoghurt
2 large eggs
zest of one lemon
1 tsp baking powder1/2 tsp baking soda
1/2 tsp salt
approximately 12 heaped tsp of lemon curd
Frosting
125g of softened, unsalted butter
250g of icing or powdered sugar
juice of 1 lemon
Preparation
Cupcakes
- Preheat the oven to 180C or 160C fan.
- Cream together the butter and sugar on a high speed. It should be light and fluffy, whisk for about 2-3 minutes.
- Add the eggs one at a time and the lemon zest and combine until it forms a wet, yellow batter.
- Sift in the flour, baking powder, baking soda and salt in three intervals. Alternate the with yoghurt.
- Scoop into a lined cupcake tin.
- Using your finger or a small spoon make a small dip in the centre of the batter.
- Add one heaped tsp of lemon curd into each cupcake. See the bottom photo for a visual aid.
- Bake for 15-20 minutes or until well risen but not browned. A knife of fork should come out clean.
- Let the cupcakes cool for about 30 minutes
- Cream the butter until it is light and fluffy, on a high speed. It should be a few shades lighter yellow than the original butter.
- Add half the icing sugar, a little bit at a time until it is well incorporated with the butter.
- Pour in the lemon juice and the rest of the icing sugar.
- Whisk on high until you can form firm peaks with the frosting and the whisk leaves a trail.
- If you feel the frosting is too runny, add some more icing sugar and whisk again.
- This should make a liberal amount of frosting for 12-15 cupcakes.
