Lemon Cupcakes
Coooking Temperature: 325°F/ 160°C/ Gas Mark 3
Calories: 24
Adjust Servings Here: 12 Cupcakes
Description
This lemon cupcake recipe is for those who love lemon. Moist, zesty, yet, light and airy. Filled with lemon curd and topped with lemon buttercream. Based on my one-bowl recipe, these cupcakes are simple and easy to make.
Ingredients
Lemon cupcake
- 4 tbsp (60 g) Unsalted butter room temperature
- ¼ cup (60 ml) Oil cooking oil
- ⅔ cup (130 g) White sugar
- 2 Eggs
- 1 ½ cup (190 g) All-purpose flour
- 1 tsp Baking powder
- ½ tsp Baking soda
- ¼ tsp Salt
- 2 tbsp Lemon juice
- ½ tsp Lemon zest
- ¼ cup (60 ml) Buttermilk
- 1 tsp Vanilla extract
Lemon buttercream
- 1 cup (227 g) Butter unsalted room temperature
- 4 cups (480 g) Powdered sugar
- ½ cup Lemon curd or 2 tbsp lemon juice
- ½ tsp Salt
- 1 tsp Vanilla extract
Plus
- ½ cup (120 ml) Lemon curd
- 12 Lemon slices or zest, for garnish
Instructions
Lemon cupcakes
- Preheat the oven at 325°F/ 160°C/ Gas Mark 3.Pro tip - The batter gets ready very quickly. But, make sure the oven is preheated well.
- Line a muffin pan with cupcake liners - and set aside.
- Add all cupcake ingredients to the bowl of a stand mixer. You can also use just a bowl and whisk. Combine well until you have a smooth batter.Pro tip - It is essential that all ingredients are at room temperature. Otherwise, you will have a lumpy batter.
- Divide the batter between 12 cupcake liners using an ice cream scoop or 1/3 measure cup. Pro tip - These make 12 regular-size cupcakes, you can also make 8 large cupcakes in baking cups.
- Bake for 18 to 20 minutes until a skewer inserted in the center comes clean.Pro tip - Turning the baking pan halfway through will ensure they bake evenly (I forgot as you can see in the video - some baked with sideway domes ?).
- Cool cupcakes completely before you decorate.Pro tip - It is essential to cool cupcakes or cake completely before frosting or the frosting will melt.
Lemon buttercream
- Add all buttercream ingredients to the bowl of a stand mixer including the lemon curd. Pro tip - the success of a one-bowl recipe is to ensure that all ingredients are at room temperature. Otherwise, it could result in a lumpy buttercream.
- Combine well. Once all the powdered sugar has been incorporated, whip for 3 minutes more until light and fluffy similar to whipped cream. Pro tip - When whipped, the buttercream will become light and airy similar to a whipped cream consistency.
Assemble
- Place buttercream in a piping bag with your favorite piping tip. I used a star tip. Pipe a swirl on each cupcake starting from the base towards the top. Pro tip - You can also color this frosting with as many colors as you want.
- You can garnish the cupcakes with a slice of lemon or zest, or sprinkle of lemon zest.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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