Description
Delight in these easy and zesty lemon cupcakes, featuring a soft, moist crumb and tangy lemon buttercream icing topped with colorful sprinkles. Perfect for any occasion, these cupcakes combine the freshness of lemon zest with a sweet, creamy finish.
Ingredients
Cupcake Batter
- 180 g Caster sugar
- 180 g Butter (Room temperature)
- 3 Eggs
- 2 tbsp Milk
- 180 g Self raising flour
- Zest of 2 Lemons
Lemon Buttercream Icing
- 150 g Butter (Room temperature)
- 300 g Icing sugar (Sieved)
- 1-2 tsp Lemon juice
- 2-3 tbsp Sprinkles (for decoration)
Instructions
- Preheat Oven: Preheat your oven to 160℃/320°F fan, 180℃/350°F conventional, or Gas Mark 4 to ensure the right baking temperature.
- Prepare Tin: Place 12 cupcake cases into your cupcake tin, making sure they are evenly spaced and ready for the batter.
- Cream Butter and Sugar: Using a wooden spoon or electric hand whisk, cream the butter at room temperature with the caster sugar until the mixture is pale, light, and fluffy. This process incorporates air for a lighter texture.
- Add Eggs, Milk, Flour & Zest: Beat in all the eggs one at a time along with the milk. Sift in the self-raising flour and add the lemon zest, then mix gently until all ingredients are combined into a smooth batter.
- Fill Cupcake Cases: Spoon equal amounts of batter into the cupcake cases. Using an ice cream scoop helps maintain uniform sizes and presentation.
- Bake: Bake in the preheated oven for 15-18 minutes, or until the cupcakes are golden and spring back slightly when touched. Remove from the oven and transfer to a cooling rack to cool completely.
- Make Buttercream: Beat the 150 g butter until pale, light, and fluffy. Gradually beat in the sieved icing sugar and lemon juice until smooth and creamy.
- Decorate: Once cupcakes are fully cooled, spoon the buttercream into a piping bag and pipe decorative swirls onto each cupcake. Finish by scattering sprinkles on top for a festive touch.
Notes
- Using room temperature butter and eggs helps the batter mix more evenly and creates a better texture.
- An ice cream scoop is a helpful tool for portioning batter evenly among cupcake cases.
- Ensure cupcakes are completely cooled before applying buttercream icing to prevent melting.
- Sift the icing sugar for a smooth, lump-free buttercream.
- You can adjust lemon juice quantity in the icing to taste for more or less tanginess.
