Lemon cupcakes | How to make Lemon cupcakes

By Sreemoyee Bhattacharjee  |  6th Apr 2018  |  
5 from 1 review Rate It!
  • Lemon cupcakes, How to make Lemon cupcakes
  • Prep Time

    60

    mins
  • Cook Time

    25

    mins
  • Serves

    10

    People

3

1

About Lemon cupcakes Recipe

Lemin flavoured cakes have originated in england and this is a miniature version of the refreshing cake. Tiny, refreshing lemon flavoured cupcakes filled with lemon curd and topped with lemon flavoured icing.

Lemon cupcakes

Ingredients to make Lemon cupcakes

  • 1+ 1/2 cups all purpose flour
  • 1 cup white sugar
  • 1+ 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, at room temperature, cut into small pieces
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 tsp lemon extract
  • 1/2 cup sour cream or plain yogurt
  • Filling :
  • 1/2 cup lemon curd
  • lemon Curd:
  • 3 large eggs
  • 1/3 cup freshly squeezed lemon juice (2-3 lemons)
  • 1 tablespoon finely shredded lemon zest (outer skin)
  • 3/4 cup granulated white sugar
  • 4 tablespoons room temperature unsalted butter, cut into small pieces
  • Lemon butter cream :
  • unsalted butter -1/2 cup
  • Icing sugar - 2 cups
  • lemon extract - 1/2 tsp
  • cream - 2 tbsp

How to make Lemon cupcakes

  1. Preheat oven to 350 degrees F (180 degrees C) and lightly butter or line 12 muffin cups with paper liners. In the bowl mix the flour, sugar, baking powder, and salt until combined.
  2. Add the butter, eggs, vanilla extract, lemon extract and sour cream (or yogurt), in another bowl and whisk for few minutes.
  3. Mix wet and dry ingredients together, at medium speed, until the batter is smooth and satiny, about 30 - 60 seconds.
  4. Evenly fill the muffin cups with the batter and bake for about 20 - 25 minutes or until lightly browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool.
  5. Once the cupcakes have cooled completely, cut about an 1/2 inch (1.5 cm) hole into the center of each cupcake, small spoon. Then spoon (or pipe) a heaping teaspoon of lemon curd into each indentation.
  6. To make Lemon Curd: In a stainless steel bowl, placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly with a heatproof rubber spatula or wooden spoon (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes. Remove from heat and whisk until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate until cold (preferably overnight). The lemon curd can be made several days (up to a week) in advance.
  7. To make the butter cream, whisk the butter until smooth and then add the icing sugar gradually.
  8. Combine and whisk well, add the cream, lemon extract. Whisk well until a smooth consistency is attained.
  9. Mix the colour into it and pour into piping bag, pipe the cold cupcakes.

Reviews for Lemon cupcakes (1)

Hema Mallik5 months ago

I will make this for my kids.
Reply