Updated: Jul 21, 2020
Lemon cupcakes are easily my favourite type of cupcake! These a deliciously sweet and the whipped cream on top is very refreshing. These always go down a treat at my house and I hope they do at yours too!
(This recipe makes 16 cupcakes, but can easily be halved to make 8).
300g plain flour.
200g granulated sugar.
1 and 1/2 tsp baking powder.
1 tsp salt.
1 tbsp lemon zest.
2 tbsp freshly squeezed lemon juice.
250ml whole milk (room temperature).
100 vegetable oil.
2 medium eggs (room temperature).
400ml double cream.
50g icing sugar.
2 tbsp lemon juice.
Preheat your oven to 170 degrees fan and place your cupcake cases in a tray.
In a bowl add the plain flour, sugar, baking powder and salt. Whisk to combine.
In a separate bowl add together the egg, milk, vegetable oil, lemon zest and lemon juice. Mix to combine.
Add the dry ingredients to the wet and mix until just combined.
Pour the cupcake batter into your cases. Fill half way up the case so they don’t overflow.
Cook for 15 minutes or until golden brown.
Once cooked take out of the oven and leave to cool before decorating.
Whipped cream -
Whisk together the cream, icing sugar and lemon juice until it forms hard peaks.
Set aside for later or fill your piping bag.
Once the cupcakes have cooled, cut a hole in the middle of each and place a tsp of lemon curd inside.
Place the top back on and use the whipped cream to decorate the cupcakes. Either pipe it or spread it on top.
If you like, grate some lemon zest and sprinkle it on top.