Well here I am again making my favorite little treats! I love a zesty lemon cupcake and I’ve had many compliments on this recipe. The cupcake batter isn’t too lemony but the buttercream makes up for that (there is such thing as too much lemon unfortunately)
I hope you enjoy. I would love it if you could comment with your thoughts on this recipe or any suggestions for my next blog!
ZESTY LEMON CUPCAKES
- 3 cups self raising flour, sifted
- 4 eggs
- 1 teaspoon vanilla bean paste
- 1 cup unsalted butter (room temperature)
- 1 cup full cream milk
- 1 lemon, zested and juiced.
Line a cupcake pan and preheat oven to 170c.
Beat the butter and sugar with an electric mixer until pale, then add the eggs one at a time until mixed. Add in lemon and vanilla. Alternately beat in the flour and milk until just combined, taking care not to overmix.
Fill the cupcake liners until roughly 3/4 full, then bake for 15-20 minutes or until a skewer inserted into the cupcake comes out clean.
Allow the cupcakes to cool on a rack before icing.
- 125g butter, softened
- 1 1/2 cups icing sugar, sifted
- 1 tablespoon milk
- 1 lemon, zested and juiced
Beat butter using a stand or handheld electric mixer, until pale and creamy.
Slowly add the icing sugar and milk, adding more or less milk depending on your desired thickness. Add in the lemon juice in quarters, tasting as you go until you have the desired flavor.
Spoon mixture into a prepared piping bag fitted with a tip of your choice (I used my favourite, the Wilton 1M tip)
Pipe onto your cupcakes once cooled and decorate as desired. I chose to use the lemon zest and white sprinkles.