Lemon Cupcakes

Ingredients (17)

• plain flour195 g
• baking powder1 tsp
• salt0.25 tsp
• granulated sugar200 g
• unsalted butter113 g
• eggs2
• whole milk60 ml
• sour cream60 ml
• fresh lemon zest2 tsp
• fresh lemon juice1 tbsp
• vanilla extract0.5 tsp
• unsalted butter2 tbsp
• cream cheese60 g
• lemon zest1 tsp
• fresh lemon juice1.5 tsp
• vanilla extract0.5 tsp
• icing sugar180 g

Method

1. 1

   Preheat the oven to 180°C (350°F).

2. 2

   Line a 12-hole muffin tin with paper cupcake liners.

3. 3

   In a medium bowl, whisk together the plain flour, baking powder and salt.

4. 4

   In a large mixing bowl, beat the butter and sugar until light and fluffy.

5. 5

   Add the eggs one at a time, beating well after each addition.

6. 6

   Add the sour cream, milk, lemon zest, lemon juice and vanilla extract. Mix until well combined.

7. 7

   Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.

8. 8

   Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.

9. 9

   Bake for 20–22 minutes, or until a skewer inserted into the centre comes out clean.

10. 10

    Allow the cupcakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

11. 11

    Beat the butter and cream cheese together until smooth and creamy.

12. 12

    Add the lemon zest, lemon juice and vanilla extract and mix well.

13. 13

    Gradually add the sifted icing sugar and beat until the frosting is light and smooth.

14. 14

    Once the cupcakes are completely cool, pipe or spread the frosting onto each cupcake.

15. 15

    Garnish with grated lemon zest or a thin slice of lemon, if desired.