Lemon Cupcakes

Posted 29 July 2013 by

This recipe for lemon cupcakes comes from The Hummingbird Bakery Cookbook. Adding a little lemon curd to the centre of each cupcake makes it a little bit more special, and the tang goes nicely with the sweet lemon butter icing.

Hummingbird Bakery recipe lemon cupcakes

Just a word of warning: the recipe for the lemon butter icing makes a large quantity, and I used probably less than half of what I made, so you could easily scale that down unless you are planning to be really generous with the topping!

Ingredients (makes 12 cupcakes):


  • 120 g plain flour
  • 150 g caster sugar
  • 1 ½ tsp baking powder
  • 2 tbsp lemon zest
  • 40 g butter, unsalted
  • 120 ml milk
  • 1 egg
  • lemon curd (optional)

Butter icing

  • 250 g icing sugar
  • 80 g butter, unsalted
  • 2 tbsp lemon zest
  • couple of drops of lemon food colouring
  • 25 ml milk

Mix together the flour, sugar, lemon zest, butter and baking powder until well combined. Add the milk, a little at a time, and beat until well mixed.

Add the egg, and mix well (but don’t overbeat).

Spoon the batter into paper cupcake cases and bake for 20-25 minutes at 170°C (325°F). Leave to cool.

Baked lemon cupcakes

To make the icing, beat together the butter, sugar, lemon zest and food colouring until smooth, light and creamy. Gradually add the milk and mix well.

Remove a small piece of sponge from the top each cupcake, and spoon in some lemon curd.

Lemon cupcakes with lemon curd filling

Decorate the cupcakes with the lemon icing.

I will be submitting this recipe to Roxana’s Baked with Love event.

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