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Lemon Cupcake

These sweet and zesty lemon cupcakes are sure to make your taste buds dance! With a light and fluffy texture, and oozing with lemon-y goodness, these cupcakes are topped with a creamy icing and delicately decorated with a sprinkle of sugar. Perfect for a sunny day, or when you need a little pick-me-up!

Ah, lemon cupcakes. A citrusy, buttery treat that will make every summer afternoon even more special! The idea of a lemon flavored cupcake arose from trying to provide a light, airy dessert that would perfectly accentuate your coffee break! It felt like something magical was needed during the day, and these vibrant little cakes will make even the darkest of days brighter.

I have taken the classic cupcake recipe and added an extra pinch of zesty lemon zest for an uplifting flavor. Spattered with poppy seeds, the topping on these cupcakes provides that perfect crunch as you bite into each cake. Make sure you let them cool properly to get that springy, moist texture, and I guarantee your cupcakes will turn out scrumptious.

Finally, to top it off, these cupcakes are blanketed with a heavenly lemon-infused buttercream icing. Take some time as you layer the icing and let your creative juices flow with each swirl. And don't forget to decorate the top with your favorite sugar decorations!

All in all, what you'll have is a marvelous set of sweet and tangy lemon cupcakes that will bring sunshine into any mood. Try them out and you'll understand

Why You’ll Love This Lemon Cupcake Recipe

These are all the reasons I'm loving this Lemon Cupcake recipe:

The bright, sunny flavor of lemon: Lemons add a burst of citrus flavor that can brighten up any dish. This recipe combines lemon zest and juice for a wonderfully zesty cupcake with a light, airy texture.

It's a treat that's not too sweet: With a combination of golden caster sugar and buttery icing, this recipe will satisfy your sweet tooth without going overboard. You can also adjust the sugar levels to your own tastes.

It's an impressive looking dessert: The pale lemon hue and pretty decoration make these cupcakes the ideal treat for special occasions. Serve up a batch for a birthday party or afternoon tea – they'll look great on any dessert table.

Lemon Cupcake

These sweet and zesty lemon cupcakes are sure to make your taste buds dance! With a light and fluffy texture, and oozing with lemon-y goodness, these cupcakes are topped with a creamy icing and delicately decorated with a sprinkle of sugar. Perfect for a sunny day, or when you need a little pick-me-up!

Difficulty:
More effort
Prep Time:
40 minutes
Cook Time:
22 minutes
Servings:
Makes 12

Ingredients

  • 225g self-raising flour
  • 175g golden caster sugar
  • zest 2 lemons
  • 1 tbsp poppy seeds, toasted
  • 3 eggs
  • 100g natural yogurt
  • 175g butter, melted and cooled a little

For the icing

  • 225g butter, softened
  • 400g icing sugar, sifted
  • juice 1 lemon
  • few drops yellow food colouring
  • icing flowers or yellow sprinkles, to decorate

Instructions

  • Step 1: Preheat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake or muffin cases. Combine the flour, sugar, lemon zest and poppy seeds into a large bowl. Beat in the eggs into the yogurt, then add this mixture into the dry 'ingredients' with the melted butter. Stir together with a wooden spoon or whisk until the mixture contains no lumps, then portion it out into the cases. Bake for 20-22 minutes until a skewer inserted into the cakes comes out clean - the cakes will still have a pale color on top. Let cool for 5 minutes in the tin, then carefully remove and place onto a wire rack to cool completely.
  • Step 2: In a large bowl, cream the softened butter until it is really soft. Gradually add the icing sugar and lemon juice while stirring. Add enough food colouring to reach a pale lemon hue, and then transfer the icing into a piping bag equipped with a large star nozzle.
  • Step 3: Begin by taking one cake and icing it, keeping the pastry bag almost vertical and keeping the nozzle about 1cm away from the cake. Start to pipe a spiral around the edge, then stop squeezing briefly before gently moving the nozzle towards the centre and continuing piping a second, smaller spiral so that there are no empty spaces in the middle. When you are done adding the icing, gently press the nozzle into the cake for a neat finish. Cover all the cakes in the same way, finally decorating the tops with sugar or adding some sprinkles.
Calories: 529kcal; Carbohydrate: 66g; Protein: 4g; Fat: 30g; Fiber: 1g; Sugar: 51g; Saturated Fat: 18g; Sodium: 0.75mg;

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