
It’s finally the weekend, and what better way to kick it off than with a batch of fresh lemon cupcakes? These little treats bring a perfect blend of sweetness and tang, brightening up any morning or afternoon. Soft, fluffy, and topped with a zesty lemon glaze, they’re just what you need to celebrate the start of two days dedicated to good food and relaxation. So, preheat the oven, grab some lemons, and let’s make this weekend a little sweeter!
Ingredients
125 g Unsalted butter, softened
150 g Caster sugar
5ml Vanilla extract
2 Eggs
340g Self-raising flour
180 ml Milk
2 Lemons, zested
Method
Preheat your oven to 180°C.
Line a muffin tin with paper liners.
In a mixing bowl, beat the butter, sugar, and vanilla extract with an electric mixer until light and creamy. Stir in the lemon zest.
Add the eggs one at a time, beating well after each addition.
Gradually fold in the flour and milk in two batches, mixing until just combined.
Divide the batter evenly among the paper liners and bake for about 12 minutes, or until the cupcakes are golden and springy to the touch.
Remove from the oven and cool on a wire rack.

Here are two types of icing recipes, you decide which one you want to try.
Lemon Condensmilk Icing
120g Unsalted butter, softened
80g Condensed milk
200g Icing sugar, sifted
1 teaspoon Lemon zest
1 teaspoon Lemon juice
Method
In a large mixing bowl, beat the softened butter with an electric mixer on high speed for about 4–5 minutes, until it’s light and fluffy.
Reduce the mixer speed to low and slowly add the sweetened condensed milk until fully incorporated, scraping down the sides of the bowl as needed.
Gradually add the powdered sugar, beating on low to start, and then increase the speed to high until the mixture is smooth and creamy.
Add the zest and lemon juice, and continue to beat for another minute until the icing is light, creamy.
Depending on how you want to use the icing, don't be scared to add more icing sugar to stiffen up the mixture. You can also add a drop or two of yellow food colouring if you want the icing to be a yellow colour.
Lemon Curd Buttercream Frosting
Ingredients
226g Unsalted butter, softened
400g Icing sugar, sifted
60g Lemon curd - you can buy lovely lemon curd in store
5ml Vanilla extract
1 Lemon, zested
A pinch of salt
Method
In a large mixing bowl, beat the softened butter on high speed with an electric mixer for 3–5 minutes until light and fluffy.
Add the icing sugar, about 1 cup at a time, mixing on low speed until combined, then increase the speed to high for a few seconds after each addition.
Add the lemon curd, vanilla extract, lemon zest, and a pinch of salt. Beat on medium-high speed for another 2–3 minutes until the frosting is smooth and creamy.
Again don't be scared to add more lemon curd for extra flavor or consistency as desired.
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