How To make Lemon Cream Cupcakes

Easy Lemon Cupcakes with Lemon Cream Cheese Icing

Super Yummy Small Batch Lemon Cupcakes!

This easy-to-make Small Batch Lemon Cupcakes recipe gives you 6 soft and fluffy cupcakes topped with a whipped lemon cream cheese frosting. Flavored with fresh lemon zest, lemon juice, and a little honey, these cupcakes are incredibly delicious!

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Ingredients ►
• 2/3 cup All-Purpose Flour
• 1 tsp Baking Powder
• 1/8 tsp Salt
• 1/4 cup Unsalted Butter
• 1/2 cup Granulated Sugar
• 1 Large Egg
• 1 tsp Vanilla Extract
• 1 tbsp Lemon Zest
• 2 1/2 tbsp Lemon Juice, divided
• 1/4 cup Buttermilk or Whole Milk
• 1 tbsp Honey

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#lemoncupcakes #beyondthebutter #smallbatchbaking #smallbatchcupcakes #cupcakes #cupcakerecipe #lemon #lemondessert #creamcheesefrosting

EASY Lemon Cupcakes with Lemon Cream Cheese Frosting + Piping Technique for BEGINNERS

Love lemons? Stop here and watch Bakabee’s luscious lemon zest fest! Learn the fast and simple way to make the lightest and floatiest lemon cupcakes you’ve ever tasted. While these gorgeous and irresistible bakes are filling the kitchen with ‘eat me now’ aromas, follow Bakabee’s simple guide to making lemon cream cheese frosting and then learn not one, not two but three great methods to make simple decoration look like a citrus masterpiece. Pick up great tips on using lemon zest, making lemon drizzle and oven-drying delicate lemon slices. Your family won’t believe you that you didn’t buy these cakes from a shop! Need some help with piping technique and to learn some of Bakabee’s secrets about nozzle choice? It’s all here…what are you waiting for, get the oven on and let’s go elemonate those cup cake cravings. Happy baking – but be careful, once your family has tasted these smooth and luxurious cupcakes, they are going to ask you to make them again. ???? Don’t forget to tag me on Instagram @bakabeecom if you make it! :))
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Thank you for watching! Happy Baking! ????
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➡️ Ingredients
???? Preheat the oven at 160°C

*** cup measurements here are just for reference only but I HIGHLY recommend measuring based on weight for more accurate results***

???? Lemon cupcakes (for 10 cupcakes)
113g all-purpose flour (sifted) (1 cup)
1 ½ tsp baking powder
2 medium eggs
113g softened unsalted butter (1/2 cup)
113g caster sugar (1/2 cup + 1 tbsp)
1 zest of lemon
1 tsp milk

???? Lemon cream cheese frosting
Ingredients:
113g softened unsalted butter (1 cup)
212g softened cream cheese (1 cup)
480g powder sugar (sifted) (3 3/4 cups)
1 ½ tbsp fresh lemon juice

???? Lemon drizzle
Ingredients:
30g powder sugar (1/4 CUP)
1/2tsp lemon juice (adjust it according to the drizzling consistency)

???? Piping tips I use in the video
Open star tip with a lot of teeth – 1.5cm in diameter
Open star tip with deeper teeth – 1cm in diameter
Circle round tip – 1.5cm in diameter

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Lemon cupcakes with fresh lemon buttercream ???? #lemondessert #lemon #desserts #cupcakes

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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Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.

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Lemon Cream Cupcakes // Lindsay Ann Bakes

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♡Sweet lemon cupcakes, bursting with bright tangy lemon flavor and topped with a smooth lemon cream cheese frosting! These cupcakes are perfect for any spring or summer occasion. They have just the right amount of sweet, buttery vanilla flavor and zesty lemon tang. The cupcakes are ultra soft, light and moist with the most amazing, creamy frosting on top!

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