Lemon cupcakes
Instructions
Frosting
Tips
If the frosting is too runny, continue whisking with an electric mixer, and it will soon become firm. Use different types of nozzles to create beautiful patterns on the cupcakes, for example, a star nozzle, leaf nozzle, or flower nozzle, or simply spread it out with a spatula or knife for a rustic look.
Tips
When grating the lemon for the batter, make sure to only grate the outer, yellow part. The white pith beneath is bitter and can affect the flavour of the batter.
Ingredients
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Butter, room temperature
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200 g |
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Sugar
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300 ml |
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Eggs
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3 |
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Arla Cravendale Whole milk
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50 ml |
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Lemon, finely grated zest
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1 |
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Wheat flour
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400 ml |
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Baking powder
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1½ tsp |
Frosting
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Cream cheese
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450 g |
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Butter
|
100 g |
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Icing sugar
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400 ml |
Toppings
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Mixed fresh berries
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|
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Sweets
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Biscuits
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Edible flowers
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Festive lemon cupcakes with cream cheese frosting
Baking beginners and aficionados alike will delight in these slightly zingy lemon cupcakes with a classic, sweet cream cheese frosting on top. With their beautifully piped frosting and colourful toppings, they fit perfectly for any festive occasion. Whip them up for Easter, allowing springtime hints from fresh berries and edible flowers to shine through on the dessert table, or serve them as impressive, sweet treats for birthdays, cosy get-togethers with friends, or fancy afternoon tea spreads. Cupcakes are easy to serve for a crowd and look beautiful as the centrepiece for dessert or next to other muffins, cupcakes, and cakes.
Subtle sweetness and a refreshing lemon undertone
These easy lemon cupcakes have it all; from their moist cakes to their velvety frosting, you will want to come back for seconds. The simple, classic batter has a refreshing lemon flavour from lemon zest, and the frosting is a traditional cream cheese frosting with a delightful sweetness. Together, you get a delicate, subdued mix of something sweet and something tangy, giving you a harmonious balance of flavours that fit the soft cupcakes beautifully.
Decorate with colourful and tasty toppings
Although already beautiful with frosting piped on top, go all out with the toppings. Choose your favourite candies, sprinkles, sweet cookies, and fresh berries and have fun decorating. Make, for example, a cupcake with chocolate cookie crumbs, a small, filled chocolate, and chocolate sprinkles, and another with red, fresh berries and pink and red sprinkles. Chopped pistachios, lemon zest, candied lemon, or fresh mint leaves are also perfect cupcake toppings. A decorative final touch with delicate Easter and springtime vibes is edible flowers in various colours that complement the other toppings you use. We also have other easy recipes for beautifully decorated desserts. Try our Easter egg cupcakes with colourful frosting or this carrot cheesecake decorated with frosting, walnuts, and carrots. If you want to go all out on lemon flavour, look at these biscuits with lemon curd and meringue or glazed lemon mousse cake with pistachio tuile.
Experiment with berries and lemon drizzle cupcakes
With a simple batter like this, it is easy to experiment. Berries are always good in combination with lemon, so experiment with a lemon and raspberry cupcake for a delightful mix of juicy and tangy or use sweeter berries like blueberries or strawberries cut into small cubes. With berries, you will get deliciously extra moist lemon cupcakes, but be careful not to add too many juicy berries, as it will make the cakes soggy. To stay with the lemon flavour, consider lemon drizzle cupcakes. Whisk lemon juice from two lemons with 75 g sugar, and drizzle it over the cupcakes while they are still warm. You can also poke tiny holes with a skewer halfway into each cupcake before drizzling with the lemon mixture to make it soak down into the warm cakes. Then, decorate each lemon drizzle cupcake with frosting after they have cooled.
