Lemon Cupcakes
PRINT RECIPEINGREDIENTS
For the Cupcakes
- 125 g Soft Margarine (or Butter) (at room temperature)
- 125 g Caster Sugar
- 2 Free-range Eggs (at room temperature; see Egg Size note below)
- 100 g Self-raising Flour (see Self-raising Flour note below)
- ½ tsp Baking Powder
- 2 tbsp Milk
- Zest of One Lemon
- Lemon Curd
For the Icing
- 150 g Block Margarine or Butter (at room temperature)
- 300 g Icing Sugar
- 1-2 tsp Lemon Extract
INSTRUCTIONS
For the Cupcakes
- Pre-heat your oven to 180°c and line a muffin tin with 9 cupcake cases
- Cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time and mix until combined. Then add the milk and lemon zest.
- Sift in the flour & baking powder. Mix until you have a smooth batter.
- Using an ice cream scoop, fill your cupcake cases to 2/3 full ensuring the batter is evenly distributed between.
- Bake in oven for around 15 minutes until they've risen, are golden on top and a skewer comes out clean.
- Once cool enough to touch, transfer to a wire rack to cool completely.
- When completely cool, hollow out a small circle from the top of the cupcakes with a sharp knife. Spoon in enough lemon curd to fill.
For the Icing
- In a medium bowl, mix the butter and icing sugar together until light and fluffy. Add the lemon extract to taste. If you prefer a more intense lemon flavour you can also add a little extra lemon zest to the icing.
- Spread or pipe the icing on top of the cupcakes, covering the lemon curd also.
- Sprinkle with a little yellow sugar or some lemon zest to finish.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
RECIPE NOTES:
Egg Size:
When it comes to eggs, I always buy mixed-weight free-range eggs. Generally speaking, egg size doesn’t make a huge difference in most baking, unless you are using sizes that lean towards the extremes. If you're unsure which eggs to use, I recommend medium eggs in the UK, which are roughly equivalent to large eggs in the US. That's what this recipe has been tested with.Self-raising Flour:
Don't have self-raising flour? For this recipe, simply whisk together 100g (¾ cup) plain flour and 1¼ teaspoons baking powder instead - not forgetting the additional ½ teaspoon of baking powder the recipe also calls for, so 1¾ teaspoons of baking powder in total. If you bake regularly, you can also make a larger batch to keep in your baking cupboard. For full instructions, cup conversions and answers to common questions, see my Self-raising Flour Ingredient Guide.Tried this recipe?
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