Lemon cupcakes
User Reviews
4.6
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Prep Time
40 mins
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Cook Time
20 mins
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Additional Time
45 mins
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Total Time
1 hr
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Servings
18
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Calories
219 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Lemon cupcakes
Description
The cupcakes use cake flour combined with baking powder and salt for a light texture. Lemon juice is mixed with milk to activate slight curdling, enhancing the crumb’s tenderness and infusing a subtle lemon flavor alongside lemon zest in the batter. Oil and sugar provide moistness and sweetness, while eggs help with structure.
The Swiss meringue buttercream is made by heating egg whites and sugar until smooth and stable, then whipping in softened unsalted butter with finely chopped lemon zest. This frosting is creamy and less sweet than traditional buttercream, with a pronounced lemon brightness that complements the cake.
These cupcakes bake until golden and are cooled thoroughly before frosting to maintain their delicate texture. They make a fresh, light dessert suitable for gatherings or afternoon treats.
Ingredients
For the lemon cupcakes
- 2 cups (260g) cake flour
- 2 tsp (10g) baking powder
- ½ tsp (5g) salt
- ¼ cup (60ml) lemon juice approximately 1 large lemon, fresh
- ¾ cup (185ml) milk
- 2 tsp lemon zest
- ½ cup (125ml) canola oil
- 1 cup (200g) caster sugar
- 3 large egg
For the Swiss meringue buttercream
- 5 large egg white
- 1½ cups (300g) caster sugar
- 2 cups (1lb/450g) unsalted butter soft
- 2 tsp lemon finely chopped, zest
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 DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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