Fluffy Lemon Cupcakes with Cream Cheese Buttercream
Yield: 12cupcakes
Prep Time: 25 minutesminutes
Cook Time: 22 minutesminutes
Total Time: 47 minutesminutes
4.5 from 12 ratings
Like sunshine in a mini cake, these fluffy and moist lemon cupcakes are bursting with zesty lemon flavour and topped with an easy cream cheese buttercream. They even have a hidden lemon curd surprise centre.
For best results, always weigh ingredients where a weight is provided
Equipment
silicone spatula
regular muffin tin
stand mixer or handheld beater
medium ice cream scoop
cupcake corer
Instructions
FOR THE CUPCAKES
Preheat oven to 180C / 350F / 160C fan forced. 12 muffin tin holes with paper cupcake cases.
In a large bowl, combine the plain flour, corn flour, baking powder and salt and whisk together to lighten and evenly distribute.
In a large bowl, beat the sugar and eggs together until frothy (you can do this by hand, or with a hand beater or in a stand mixer).
Whisk in the butter, vanilla, lemon juice and zest.
Pour half of the dry ingredients into the wet and stir until just combined. Pour in the milk and stir gently, then the remaining dry ingredients - only stir just enough to fully combine everything.
Fill the cupcake liners about ¾ full, then bake for around 20-24 minutes or until a toothpick inserted comes out with just a few crumbs on it. Make sure to turn the tray halfway through cooking so they all cook evenly.
Remove from the oven and allow to cool in the tins for 5 minutes before transferring the cupcakes to a wire rack.
CREAM CHEESE FROSTING
In a stand mixer with a paddle attachment, beat the butter and cream cheese, along with ½ cup of the icing sugar until smooth. Scrape down the sides of the bowl.
With the mixer on low, add the remaining icing sugar ½ cup at a time, beating just to combine after each. Beat for a couple of minutes until smooth and fluffy.
Scrape down the sides of the bowl. Add the salt, vanilla, lemon zest and cream and beat to combine. If the frosting is too thin to pipe, add a little more icing sugar a bit at a time or place the frosting in the fridge for 10-15 minutes and give it a good beat before using.
TO ASSEMBLE
Cut a small hole in the top of each cupcake and add in 1 teaspoon of lemon curd to each.
Pipe the buttercream on top then scatter over the crumbled cookies.
Notes
I use a standard Australian 20ml tablespoon (= 4 teaspoons worldwide)
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
You can use shop bought or homemade lemon curd. Tip: homemade is very easy and tastes so much better.
All ovens vary, make sure to check your bakes 3-5 minutes before the recipe suggests.
Course: Afternoon Tea, Dessert, High Tea, Snack, Sweets
Cuisine: cupcakes, Various
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.