Vanilla Lemon Cupcakes With Lemon Frosting
Serves
8
Total Time
49mins
Calories
375
Tangy lemon and vanilla cupcakes, with a fresh lemon frosting. Omit the lemon for plain vanilla cupcakes.
- Unsalted butter
100 g (about ½ cup)softened
- Superfine sugar
100 g (about ½ cup)
- Vanilla extract
1 teaspoon (about 5 ml)
- Egg
2 (about 100 g)
- All purpose flour
120 g (about 1 cup)
- Baking powder
10 g (about 2 teaspoons)
- Lemon
2 (about 116 g)juice of, zest of
- Milk
as needed
- Salted butter
75 g (about ¼ cup)room temperature
- Powdered sugar
175 g (about 1 ½ cups)
- Blueberries
100 g (about ¾ cup)
INGREDIENTS
- 1. Pre-heat oven - 170°C
- 2. Line a clean muffin pan with paper muffin cups
- 3. Add unsalted butter and superfine sugar to a clean large mixing bowl
- 4. Cream until fluffy
- 5. Add vanilla extract to the batter
- 6. Add egg to the batter one by one while mixing
- 7. Add all purpose flour and baking powder to a clean medium bowl
- 8. Whisk briefly until combined
- 9. Transfer dry ingredients to batter
- 10. Add lemon to the batter
- 11. Mix until well combined
- 12. Add milk to the batter if it seems dry
- 13. Transfer batter to muffin pan
- 14. Bake until skewer tests clean - 18 min, 170°C
- 15. Transfer onto cooling rack until completely cool
- 16. Add salted butter and powdered sugar to a clean large mixing bowl
- 17. Mix until well combined
- 18. Add lemon to the frosting and mix until well blended
- 19. Spread frosting on cupcakes
- 20. Garnish with blueberries
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
