Lemon cupcakes
User Reviews
4.6
99 reviews
Excellent
-
Prep Time
40 mins
-
Cook Time
40 mins
-
Additional Time
45 mins
-
Total Time
1 hr
-
Servings
18
-
Calories
219 kcal
-
Course
Dessert, Baked Goods
-
Cuisine
American
Lemon cupcakes
Report
Soft and moist zesty lemon cupcakes taste like sunshine in every bite topped with swirls of Swiss meringue buttercream scented with lemon zest.
Share:
Ingredients
For the lemon cupcakes
- 2 cups (260g) cake flour
- 2 tsp (10g) baking powder
- ½ tsp (5g) salt
- ¼ cup (60ml) fresh lemon juice (approximately 1 large lemon)
- ¾ cup (185ml) milk
- 2 tsp lemon zest
- ½ cup (125ml) canola oil
- 1 cup (200g) caster sugar
- 3 large eggs
For the Swiss meringue buttercream
- 5 large egg whites
- 1½ cups (300g) caster sugar
- 2 cups (1lb/450g) soft unsalted butter
- 2 tsp lemon zest finely chopped
Instructions
- Pre-heat the oven to 180ºC/350ºF and line muffin pans with cupcake liners/baking cases.
- Whisk the flour, salt and baking powder together in a large mixing bowl.
- Combine the milk and lemon juice in a measuring jug then allow to thicken before whisking in the oil, lemon zest, sugar and eggs.
- Pour the wet ingredients into the dry and whisk until just combined.
- Scoop the batter into the prepared baking cases and place in the oven.
- Bake for 15-20 minutes or until the cupcakes are golden brown and a skewer inserted comes out clean.
- Remove from the oven and allow to cool completely before frosting.
- To make the Swiss meringue buttercream, combine the egg whites and sugar in a glass/metal bowl and set over a pan of gently simmering water. Whisk continuously until the sugar has dissolved. To test, rub some of the mixture between your fingers. If you don't feel any graininess, the sugar has dissolved. If it's still grainy, just keep whisking until the mixture is smooth.
- Transfer egg whites to the bowl of a stand mixer and whip with the whisk attachment until thick, voluminous and cooled to room temperature. It's very important for the egg whites to be cool before adding the butter as the butter will melt and cause the mixture to become soupy if the egg whites are too hot.
- When the egg whites are cool, add the soft butter one tablespoon at a time until it has all been incorporated. Switch to the paddle attachment and add the lemon zest. Beat for 1-2 minutes until smooth and creamy then transfer to a piping bag and decorate the cooled cupcakes.
Nutrition Information
Show Details
Calories
219kcal
(11%)
Carbohydrates
33g
(11%)
Protein
4g
(8%)
Fat
7g
(11%)
Cholesterol
27mg
(9%)
Sodium
68mg
(3%)
Potassium
111mg
(3%)
Sugar
13g
(26%)
Vitamin A
60IU
(1%)
Vitamin C
1.6mg
(2%)
Calcium
44mg
(4%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Calories | 219kcal | 11% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Cholesterol | 27mg | 9% |
| Sodium | 68mg | 3% |
| Potassium | 111mg | 2% |
| Sugar | 13g | 26% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 1.6mg | 2% |
| Calcium | 44mg | 4% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
99 reviews
Excellent
Other Recipes
You'll Also Love
