Lemon Cupcakes

Lemon Cupcakes

Lemon Cupcakes



100g unsalted butter

85g sugar

2 eggs room-temp

95g cake flour/low-protein flour

2 tbsp lemon juice

1 tbsp lemon zest

1 tbsp vanilla extract


Notes: By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.


Lemon Custard Sauce

1 egg yolk

15g lemon juice

20g granulated sugar

7.5g cornstarch

1 tbsp lemon zest

75g milk

10g sugar

60g heavy cream

5g vanilla extract




  1. Softened the butter. Bring together butter, sugar, and use a hand mixer to beat until light and fluffy. Mix in 2 eggs. Sift in cake flour and mix well. Add in lemon juice, lemon zest and vanilla extract and mix until well combined.
  2. Grab some cupcake liners. Preheat the oven to 338(170).
  3. Fill each cupcake liner with batter. Put them in a baking tray. Send into the oven and let bake for 28 minutes or until golden brown.
  4. Let the cupcakes cool on the cooling rack. Fill each cupcake with lemon curd sauce.


Lemon Custard Sauce

  1. In a clean bowl, mix well egg yolk and 20g granulated sugar, lemon juice, vanilla extract and cornstarch. In a saucepan, bring together lemon zest, milk, and heat until simmer. Pour them back into the egg yolk mixture while quickly whisk them in. Pour all the batter into the saucepan, over medium heat, keep stirring until thickened. Transfer the lemon custard sauce into a clean bowl; cover with plastic wrap, set in the fridge to cool it down.
  2. In another bowl, bring together cool lemon custard sauce, 10g sugar and heavy cream, and use a hand mixer to beat until thickened.
  3. Transfer the sauce into a piping bag.


Back to blog

Baking Tools

1 of 24