Lemon Cupcakes
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Lemon Cupcakes
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Topped with lemon buttercream frosting and filled with homemade lemon curd, these Lemon Cupcakes are the ultimate spring dessert. Full of that bright, slightly tart citrus flavor, these spring cupcakes are perfect for Easter and other spring occasions.
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Ingredients
For the Cupcakes
- 2/3 cup butter (at room temperature)
- 2/3 cup sugar
- 2 large eggs (at room temperature)
- 4 tablespoons milk
- 1 large lemon (zest and juice)
- 1/2 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 2 1/4 teaspoons baking powder
For the Filling
- 1/2 cup lemon curd
For the Frosting
- 1 cup butter (at room temperature)
- 3 cups powdered sugar
- 1 large lemon, juice of
For Decoration (Optional)
- extra lemon zest and lemon slices
Instructions
Make the Cupcakes
- Preheat the oven to 350F and line a cupcake pan with 12 cupcakes cases.
- In a large mixing bowl, mix the butter and sugar until smooth and creamy.
- Add the eggs, milk, vanilla extract, lemon juice and zest. Beat well to combine.
- Sift in the flour and baking powder and fold everything together until just combined.
- Transfer the mixture to your cupcake cakes. Each case should be approx. 2/3 full.
- Bake for 20-25 minutes or until a skewer inserted into the center of a cupcake comes out clean.
- Leave the cupcakes in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Make the Frosting
- Add the butter to a large mixing bowl and beat with an electric hand whisk until smooth.
- Gradually sift in the powdered sugar a little at a time, whisking to combine after each addition.
- Once all of the powdered sugar has been incorporated, add the lemon juice and whisk again.
Assemble the Cupcakes:
- Using a small knife or the wide end of a piping nozzle, cut holes into the center of each fully cooled cupcake. The hole should go about ¾ of the way through the cake.
- Use a small spoon to fill the holes to the top with lemon curd.
- Pipe swirls of the lemon frosting on top of each cupcake using a piping bag and nozzle of your choice. I used a Wilton 1M nozzle.
- Finish by adding a small lemon slice and some extra lemon zest on top of each cupcake (optional).
Nutrition Information
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Calories
476kcal
(24%)
Carbohydrates
59g
(20%)
Protein
3g
(6%)
Fat
26g
(40%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
7g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
1mg
(0%)
Sodium
338mg
(14%)
Potassium
134mg
(4%)
Fiber
1g
(4%)
Sugar
47g
(94%)
Vitamin A
1140IU
(23%)
Vitamin C
5mg
(6%)
Calcium
54mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 476 kcal
% Daily Value*
| Calories | 476kcal | 24% |
| Carbohydrates | 59g | 20% |
| Protein | 3g | 6% |
| Fat | 26g | 40% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 338mg | 14% |
| Potassium | 134mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 47g | 94% |
| Vitamin A | 1140IU | 23% |
| Vitamin C | 5mg | 6% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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