Lemon Cupcakes

lemon cupcake.00 00 39 24.Still007 结果 pinit View Gallery 3 photos
lemon cupcake.00 00 39 24.Still007 结果 pinit
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Lemon Cupcakes

Difficulty: Beginner Prep Time 30 mins Cook Time 28 mins Total Time 58 mins
Cooking Temp: 338  °F Servings: 4
Best Season: Suitable throughout the year

Description

Lemon Cupcakes are a delightful and refreshing dessert that features a light and fluffy cake with a bright, zesty lemon flavor. These cupcakes are perfect for any occasion, offering a citrusy treat that is both elegant and delicious.

The batter for lemon cupcakes is made from a mixture of flour, sugar, eggs, butter, and fresh lemon juice and zest. The butter and sugar are creamed together until light and fluffy, and the eggs are added one at a time. The lemon juice and zest are incorporated to give the cupcakes their signature citrus flavor. The batter is then poured into cupcake liners and baked until golden brown and a toothpick inserted in the center comes out clean.

Once baked and cooled, the lemon cupcakes can be frosted with a variety of toppings. Common choices include lemon buttercream, cream cheese frosting, or a simple glaze made from powdered sugar and lemon juice. The cupcakes can be garnished with lemon zest, edible flowers, or a sprinkle of powdered sugar for added elegance.

The result is a cupcake that is light and airy with a vibrant lemon flavor that brightens each bite. Lemon Cupcakes are perfect for birthdays, tea parties, or any celebration where you want to offer a refreshing and delightful treat.

These cupcakes are loved for their combination of tender cake and zesty lemon flavor, making them a favorite among citrus lovers.

Ingredients

Cooking Mode Disabled

Cupcake

Lemon Custard Sauce

Instructions

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.

Cupcake

  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.

Note

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

Keywords: lemon cupcakes, lemon cupcake
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