Professional Baker Teaches You How To Make LEMON CUPCAKES!
Lemon Coconut Cupcakes are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Makes 24 cupcakes
Ingredients
Cupcakes
2 ½ cups (325 g) cake & pastry flour
1 ½ cups (300 g) granulated sugar, divided (caster sugar)
1 Tbsp (15 mL) baking powder
½ tsp (2 mL) salt
1 Tbsp (15 mL) finely grated lemon zest
¾ cup (175 mL) buttermilk
1/3 cup (80 mL) vegetable oil
¼ cup (60 mL) lemon juice
2 large eggs, separated
1 ½ tsp (7 mL) vanilla extract
Frosting:
¾ cup (170 g) unsalted butter, at room temperature
4-6 cups (520 – 780 g) icing sugar, sifted
6 Tbsp (90 mL) coconut milk
1 tsp (5 mL) vanilla extract
½ tsp (2 mL) coconut extract
sweetened flaked coconut, or decorator’s sugar for décor
Directions
1. Preheat oven to 375 F (190 C) and line 2 muffin tins with cupcake liners.
2. Sift the flour with 1 cup (200 g) of the sugar, baking powder and salt into a large bowl. Stir in the lemon zest.
3. In a separate bowl whisk the buttermilk, oil, lemon juice, egg yolks and vanilla. Whisk this into the dry mixture until well-blended and set aside while whipping the whites.
4. Using electric beaters or a stand mixer fitted with the whip attachment, whip the egg whites until they are frothy and then gradually add the remaining ½ cup (100 g) of sugar while whipping, and continuing to whip until the beaters almost hold a soft peak when lifted (this will take about 3 minutes, and the whites will be very glossy). Fold the whites into the batter in 2 additions until evenly blended. Spoon the batter (using an ice cream scoop is easiest) into the prepared muffin tins and bake for 15-17 minutes until the cupcakes spring back in the centre when gently pressed (the cupcakes will not brown much). Allow the cupcakes to cool in the tins before frosting.
5. For the frosting, beat the butter and 2 cups (260 g) of the icing sugar with electric beaters or using a stand mixer fitted with the paddle attachment, until blended. Add the coconut milk, vanilla and coconut extract and beat in. Add 2 more cups (260 g) of icing sugar, beat on low speed and then beat on medium-high speed until light and fluffy, adding more icing sugar as needed until the frosting holds its shape when the beaters are lifted (the variation in amount of icing sugar is due to how soft the butter is, and how warm and/or humid the weather is).
6. Spoon or pipe the frosting onto the cupcakes and sprinkle with coconut and/or decorator’s sugar. Do not refrigerate the cupcakes, if preparing ahead.
The cupcakes will keep, wrapped and unrefrigerated, for 2 days.
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PERFECT Lemon Cupcakes with Lemon Buttercream
These are the PERFECT Lemon Cupcakes - they have a lemon cake, lemon curd filling and lemon buttercream! These are for lemon lovers ONLY!
PRINTABLE RECIPE:
CUPCAKES:
1 1/2 cups (186g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (113g) unsalted butter melted
1 1/4 cups (250g) sugar
3 large eggs
1 tablespoon vanilla extract
1/4 cup (59ml) fresh lemon juice from about ½ a large lemon
1 tablespoon lemon zest from about 1 large lemon
1/2 cup (119ml) whole milk
FILLING & FROSTING:
1/2 cup lemon curd jarred or from scratch for the filling
1 cup (226g) unsalted butter softened
4 1/2 cups (509g) powdered sugar
1 tablespoon lemon zest 1 large lemon
1/4 cup (59g) lemon juice 1 large lemon
1/4 teaspoon salt
1-2 tablespoons heavy whipping cream for desired consistency
INSTRUCTIONS
Preheat oven to 350°F. Line cupcake tins with liners (makes 15-16 cupcakes).
Whisk flour, baking powder, and salt in a medium bowl.
Add melted butter to a large bowl and mix in sugar with a hand mixer for 30 seconds, until thick and yellow. Add eggs one at at time, beating after each addition. Beat in vanilla extract, lemon juice, and zest.
Add the flour mixture and milk alternately, starting and ending with the flour. Don’t over mix! Divide batter among liners, filling 2/3 full (about ¼ cup of batter per cupcake). Bake for 13-18 minutes until a toothpick comes out clean. (Mine took about 14 minutes.) Cool completely before frosting.
To fill: cut out a small bit of the top/center of the cupcake. (Cut a hole that’s about the size of a dime and the amount of cupcake you take out is a little larger than a marble.) Fill each hole with about ½ – 1 tablespoon of lemon curd. Replace a piece of the cupcake to cover.
To make the frosting: Beat butter until creamy. Beat in salt and 1 cup of powdered sugar at a time until it’s all added.
Beat in lemon juice and zest. Add 1 tablespoon of heavy whipping cream and mix until smooth. Add more cream as needed for desired consistency. Frosting can be made up to 2 days ahead and stored in the refrigerator. Make sure to let it come to room temperature before using.
Frost cupcakes by placing frosting in a pastry bag. I like the 1M tip, it gives pretty swirls. Add extra lemon zest or sprinkles for decoration, if desired.
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How to Make Lemon Cupcakes | Cupcake Recipes | Allrecipes.com
Check out the top-rated recipe for Lemon Cupcakes at
In this video, you'll see how to make lemon cupcakes with a lively lemony flavor you'll love! They're frosted with a fluffy lemon-cream icing. Light as air, these homemade cupcakes will melt in your mouth.
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Lemon Poppyseed Cupcakes with Fresh Lemon Curd & Cream Cheese Frosting | Cupcake Jemma
Just one glimpse of sunshine and we are all going CRAZY for summer. So let's start off our summer bakes with this absolute gem of a cupcake: Lemon and Poppyseed! A light and zesty lemon sponge filled with the BEST lemon curd to give that full on punch-in-the-face lemon kick, rounded off with a smooth tangy cream cheese frosting and a sprinkling of poppy seeds to cut through the sweetness and add a little nuttiness to this delicious cupcake.
We are now OPEN in Soho so we hope to see you there very soon, come and visit us at Crumbs and Doilies, 1 Kingly Court, W1B 5PW
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For the Cupcakes:
125g Self Raising Flour
125g Caster Sugar
1/4 tsp Bicarbonate of Soda
125g soft Unsalted Butter
2 Eggs
Zest of 2 Lemons
1 tsp Poppy Seeds
1 tbsp Lemon Juice
1/2 tbsp Whole Milk
For the Curd:
110g Caster Sugar
110ml Lemon Juice
Zest of 2 lemons
5 Egg Yolks
1 Egg
90g cold Unsalted Butter
For the Frosting:
150g soft Unsalted Butter
240g Cream Cheese (full fat)
840g Icing Sugar
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How to make Self Raising Flour:
Meringue Masterclass:
Pavlova:
Burnt Butter Swiss Meringue Buttercream:
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Make assorted Cupcakes USING 1 RECIPE! ????
Assorted cupcakes using one Easy Cupcake Recipe
PRE-ORDER MY COOKBOOK ❤ :
Printable Recipe:
Easy Cupcakes Recipe ( base batter):
115g (1 stick) softened Butter
2 tbsp (30g) veg Oil
2 tsp Vanilla extract
3/4 cup(150g) Sugar
3 Eggs
1 1/2 cups (210g) all purpose Flour
2 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Salt
3/4 cup (180g) Milk
1 1/2 tsp Lemon Juice
1 3/4 tbsp unsweetened Cocoa Powder (12g)
1 tbsp Milk (15g)
1 tsp Cocoa
Red Food Coloring
___________________
Frosting Recipe:
115g Softed Butter
450-500g Cold Cream Cheese
2 cups (250g) Powdered Sugar
2 tsp Vanilla
Make any cookie with this recipe:
Make any bagel flavor with this recipe:
Chapters:
00:00 intro
00:28 Make the cupcake recipe
01:22 Make the lemon cupcakes
02:00 Make vanilla and oreo cupcakes
02:40 Make the chocolate cupcakes
03:13 Make the red velvet cupcakes
03:35 Bake the cupcakes
04:30 Make the frosting
06:08 Assemble the cupcakes
Copyright © 2023 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
How to make Self-filled Lemon Butter Cream Cheese Cupcakes: video recipe
Zesty, rich and moist lemon butter cupcakes with a dollop of cream cheese in the middle - another self-filling cupcake recipe that doesn't require piping bags!
Makes 16-18 cupcakes.
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