Lemon Cupcakes Recipe

August 12th, 2012 | Posted by Andie in Recipes

On Saturday morning, I was on the hunt to make something for desert for Jacquis birthday dinner that we attended that evening. Mum told me that (under no uncertain terms) that we had so many lemons and limes on the tree’s that I would be making something with them. So after a quick discussion and a check on pinterest, I chose to make lemon cupcakes. I originally thought about making lemon meringue cupcakes but due to a lack of eggs in the fridge I opted for another combo.

My final combo I came up with was lemon cupcakes, with a lemon jam filling, topped with lemon buttercream icing and finished with candied lemon peel. None of the components were too hard to make, there was just a lot (as I had to make the lemon jam). Each part was delicious and when combined, incredibly tasty. Totally something I’ll be making more than once

And as you can see from my photos, my piping has started to get a little better (as well as my food photography :) )

Lemon Cupcakes:
100g butter, softened
165g caster sugar
1/2 tsp vanilla extract
Finely grated zest of 2-3 Lemons
2 eggs
200g Self-Raising Flour
125ml Milk

Lemon Filling:
Lemon Jam – See recipe here

Lemon Buttercream Icing:
125g butter, softened
300g icing sugar
2 tbs lemon juice

Candied Lemon Peel Topping:
Candied Lemon Peel – See recipe here

Lemon Jam
1. Make Lemon Jam. Do this first as it gives it time to cool while you are making the cupcakes.

Lemon Cupcakes
2. Preheat the oven to 180°C. Line a 12 hole muffin pan with paper cases

3. Beat the butter and sugar until light and creamy

4. Mix through the vanilla essence and lemon zest

5. Beat eggs into the mixture one at the time, making sure each egg is mixed well

6. Fold in the flour and milk gently, mixing alternatively

7. Divide the mixture evenly into the paper cases

8. Bake for 20 minutes, or until golden brown. Take out, move to a wire rack and cool before icing

Candied Lemon Peel
9. Make this now, while your cupcakes are cooling

Lemon Buttercream Icing
10. Beat butter until light and creamy

11. Add icing sugar, a little at a time while continuing beating, until it’s all combined

12. Add lemon juice and beat until well combined

13. Put butter cream into a piping bag with nozzle (I’d recommend either the Wilton 1M or 2A

14. Once cupcakes and jam are cool, scoop a hole in the top of each cupcake (I used an apple corer) and fill with jam.

15. Pipe butter cream icing onto cupcakes

16. Top with candied lemon peel

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