Lemon Cupcakes

Lemon cupcakes are a great alternative to the classic vanilla and chocolate flavours. Lemon desserts in general are always a solid option in my opinion. They offer not only sweetness, but a tangy citrus to cut through your taste buds.

After vanilla cupcakes, I’d say that lemon cupcakes are the easiest to make. If you’re new to baking, I definitely recommend trying this as a start if vanilla isn’t your thing.

These cupcakes are light, fluffy and quite addictive, so try to eat in moderation! I gifted these to someone for their birthday, and they revealed that they had eaten three for breakfast!

Makes 12 Cupcakes

Ingredients

For the lemon buttercream

  • 150g unsalted butter, at room temperature
  • 350g icing sugar, sifted
  • Juice of 1 lemon
  • Zest of 2 lemons

Method

  1. In a bowl, cream together the butter and icing sugar with an electric whisk for about 3 minutes.
  2. Add in the lemon juice and zest and continue to whisk for another 2 minutes until light and smooth.

Ingredients

For the cupcakes

  • 180g self-raising flour, sieved
  • 150g caster sugar
  • 150g unsalted butter, at room temperature
  • 1/4 tsp baking powder, sieved
  • 3 large eggs
  • Juice and zest of 3 lemons
  • 1 tsp vanilla extract

Method

  1. Preheat oven to 180ºC (160ºC fan)/ gas mark 4. Line a 12 hole cupcake tray with paper cases.
  2. In a bowl, cream together the butter and the caster sugar with a wooden spoon or whisk until well combined and pale.
  3. Beat in the eggs one at a time, then fold in the flour and baking powder.
  4. Add in the vanilla extract, lemon juice and zest, then mix together until you have a smooth, light cupcake batter.
  5. Spoon the batter into each case until half to two-thirds full.
  6. Place in the oven for 15 minutes, or until the cupcakes spring back when tapped gently. Leave to cool.
  7. When the cupcakes have cooled, spoon the lemon buttercream into a piping bag with a nozzle of your choice. Pipe in a spiral motion.

Nutella Cupcakes

Here’s another cupcake recipe for you all to enjoy –  this time, it features the use of Nutella (or any other generic hazelnut-chocolate spread). The cake includes cocoa powder, chopped roasted hazelnuts, and a surprise Nutella centre. Buttercream is a mixture of vanilla and Nutella, and topped off with more chopped hazelnuts for an extra crunch.

So far, I’ve got three solid cupcake flavours, and I need some more to add to my collection. Feel free to let me know of any flavour combinations you’d like to see!

Check out the recipe below:

Makes 12 cupcakes

Ingredients

  • 100g self-raising flour, sieved
  • 30g cocoa powder, sieved
  • 50g chopped or ground hazelnuts (and a little more for topping)
  • 130g caster sugar
  • 140g unsalted butter, soft
  • 1/4 tsp baking powder
  • 2 large eggs
  • 1 1/2 tbsp milk
  • 1/2 tsp vanilla extract
  • 3 heaped tbsp Nutella
  • 400g vanilla buttercream

Method

  1. Preheat oven to 180ºC (160ºC fan)/ gas mark 4. Line a 12 hole cupcake tray with paper cases.
  2. In a bowl, cream together the butter and the caster sugar with a wooden spoon or whisk until well combined and pale.
  3. Beat in the eggs, and fold in the flour, cocoa powder, and baking powder.
  4. Add in the vanilla extract and the milk, and mix together until you have a smooth chocolate cupcake batter.
  5. Add in the chopped or ground hazelnuts, and stir in.
  6. Spoon the batter into each case until about two-thirds full.
  7. Place in the oven for 20-25 minutes, or until the cupcakes spring back when tapped gently. Leave to cool.
  8. When the cupcakes have cooled, make a small hole in the middle of each cake (I use the end of a teaspoon for this part). Add 1 1/2 tbsp of Nutella to small piping bag. Cut off the tip of the bag so the diameter will fit the hole you made in your cupcakes. Pipe the Nutella into each cupcake hole – be generous!
  9. Spoon the buttercream into another piping bag with a nozzle of your choice, and and 1 1/2 tbsp of Nutella. Give it a little stir and pipe in a spiral motion.
  10. Sprinkle some more chopped or ground hazelnuts on top, and enjoy!

Strawberries & Cream Cupcakes

I made these cupcakes along with my Oreo and Nutella cupcakes for Macmillan Coffee Morning at work. They received great reviews from colleagues, despite this recipe being an experiment!

The cake itself is a pretty standard pound cake, but with a few extra flavours. The buttercream used is Betty Crocker’s vanilla buttercream. I used the Wilton 2D Drop Flower nozzle to pipe the buttercream onto the cupcakes.

Honestly, making 36 cupcakes with only 1 12-hole cupcake tray, a wooden spoon, a bowl, and a whisk (nope, not an electric one), took so much time and arm power. There was no way I was going to make buttercream by hand. I’ve made it by hand before, and mixing took a lifetime – I prefer to train arms at the gym, not in the kitchen!

(P.S. Friends, when we do Secret Santa this year, I’m asking for baking equipment…)

Anyway, enough of my waffling. Here’s the recipe:

Strawberries and Cream Cupcakes (1)

Makes 12 cupcakes

Ingredients

  • 170g self-raising flour, sieved
  • 170g caster sugar
  • 170g unsalted butter, soft
  • 1/4 tsp baking powder
  • 3 medium to large eggs
  • 1 tbsp milk
  • 1 tsp ground cinnamon
  • 2 tsp vanilla extract
  • Good-quality strawberry jam
  • 12 strawberries, washed and dried
  • 400g vanilla buttercream

Method

  1. Preheat oven to 180ºC (160ºC fan)/ gas mark 4. Line a 12 hole cupcake tray with paper cases.
  2. In a bowl, cream together the butter and the caster sugar with a wooden spoon or whisk until well combined and pale.
  3. Beat in the eggs, and fold in the flour, baking powder, and cinnamon.
  4. Add in the vanilla extract and the milk, and mix together until you have a smooth yellow cupcake batter.
  5. Spoon the batter into each case until half full.
  6. Add about half a teaspoon of jam into the centre of each cupcake batter.
  7. Add some more batter to cover up the jam. The cupcake case should be about two-thirds full now.
  8. Place in the oven for 15 minutes, or until the cupcakes spring back when tapped gently. Leave to cool.
  9. When the cupcakes have cooled, spoon the buttercream into a piping bag with a nozzle of your choice. Pipe in a spiral motion.
  10. Place a strawberry on top, and you’re good to go.

Oreo Cupcakes

Oreo Cupcake (1)

My take on the Oreo cupcake. Oreo cookie at the base, Oreo’s through the buttercream, and Oreo crumbs on top. It’s currently exam/study season which means I get cravings for something sweet. A great excuse for cupcakes! I used the Wilton 1M open star tip to pipe the icing onto the cupcake. I also used the vanilla buttercream from Betty Crocker as a little cheat.

Makes 12 cupcakes

Ingredients

  • 100g self-raising flour, sieved
  • 30g cocoa powder, sieved
  • 120g caster sugar
  • 140g unsalted butter, soft
  • 2 large eggs
  • 1/4 tsp baking powder
  • 1 1/2 tbsp milk
  • 1/2 tsp vanilla extract
  • Pinch of salt
  • 20 Oreos (8 crushed, 12 whole)
  • 400g vanilla buttercream (I like the Betty Crocker brand)

Method

  1. Preheat oven to 180ºC (160ºC fan)/ gas mark 4. Line a 12 hole cupcake tray with paper cases. Place one Oreo into each case.
  2. In a bowl, cream together the butter and caster sugar using a spoon until pale.
  3. Beat in the eggs, and fold in the flour, cocoa powder, baking powder, and salt.
  4. Add in the vanilla extract and the milk, and mix together until you have a smooth chocolate cupcake batter.
  5. Spoon the batter into each case until half or two-thirds full.
  6. Place in the oven for 20 minutes, or until a toothpick or knife comes out clean when inserted into one of the cupcakes. Leave to cool.
  7. Mix the crushed Oreos and buttercream together. Until well combined. Leave about 1 tbsp of crushed Oreos for sprinkling.
  8. When the cupcakes have cooled, spoon the buttercream into a piping bag with a star nozzle. Pipe the buttercream in a spiral motion.
  9. Sprinkle the remaining Oreo crumbs on top of the cupcake, and enjoy.