Lemon Cupcakes

Lemon Cupcakes 

Lemon treats are a must in my house! So when one of my closest friends gifted me lemon flavoured icing sugar for Christmas, the only logical thing to do, was to make lemon curd drizzle cupcakes!

These cupcakes are soft, sticky and full of lemon, but can be made even more lemony with fresh lemon juice or a little extra extract. Topped with lemon buttercream, they’re not short of a citrus zing, but you can always switch the lemon extract in the sponge for vanilla extract if you’d prefer. 

Preparation : 20 minutes

Baking Time : 25 – 30 minutes 

Makes : 12 – 16 cupcakes

Ingredients

– For the Cupcakes –

• 330g Dairy-Free Milk (I used Oat) 

• 1 tbsp Apple Cider Vinegar 

• 275g Caster Sugar

• 100g Dairy-Free Butter

• 335g Plain Flour

• 1 tsp Bicarbonate Soda

• 1 tsp Lemon Extract

– For the Buttercream –

• 90g Dairy-Free Butter

• 375g Icing Sugar (I used 175g Lemon Flavoured Icing Sugar and 200g Normal)

• 4 tbsp Dairy-Free Milk

• 2 tsp Lemon Extract 

Method

– For the Cakes –

1. Preheat the oven to 160C fan and line a cupcake/muffin tray with cases (I prefer my cupcakes to be muffin size so I use muffin cases). 

2. In a bowl or jug, whisk together the milk and apple cider vinegar and leave it untouched whilst you make the rest of the cake batter (the aim is for it to curdle, as unpleasant as that sounds!)

3. Cream the butter and sugars together, then add the flour, bicarbonate soda and lemon extract and mix. 

4. Slowly add in the milk mixture, making sure to mix it until it’s all combined into the cake batter. Be careful not to over-beat the batter, as too much air in the mix can cause the cakes to sink in the centre when they come out of the oven (something that I’ve done too many times!) 

5. Spoon the mixture into the cases, filling the cases between 1/2 and 3/4 full and place in the oven for 25 – 30 minutes. 

6. Once baked, take the cupcakes out of the tray and place them on a wire rack. Leave them aside to cool completely, before starting to decorate them. 

– For the Buttercream –

1. Cream the butter to soften it, then add the icing sugar. Whisk until combined, then continue whisking to achieve a whitened mixture (I use a standing mixer on a high speed with a whisk attachment). 

2. Once creamed, add the dairy-free milk (half a tablespoon at a time), lemon extract and continue to whisk. 

3. Choose your preferred piping nozzle and fill the piping bag with the buttercream, then pipe the buttercream onto the cupcakes. 

4. Finish with a fresh lemon wedge and enjoy! 

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