Lemon Cupcakes with Lemon Cream Frosting

  • 3/4 cup cake flour
  • 1/2 cup caster sugar
  • 1/2 tsp baking powder
  • 1/8 tsp salt
  • 2 1/2 tsp lemon zest
  • 60g butter softened
  • 2 eggs, at room temperature
  • 1 tbsp + 1 tsp lemon juice

Lemon syrup

  • 2 tbsp water
  • 1 tbsp caster sugar
  • 1/2 tbsp lemon juice

Lemon Cream

  • 60g cream cheese
  • 4 tbsp icing sugar
  • 2 tbsp lemon juice
  1. Preheat oven at 170C. Line 6 cupcake tins with liners, filling the rest with water so they don’t burn and set aside.
  2. Whisk flour, salt and baking powder into a large bowl. Whisk zest in and set bowl aside. Using an electric mixer, beat butter and caster till mixture is light and fluffy. Add eggs in, one at a time, beating till fluffy after each addition. Stir lemon juice in before gently folding flour mixture in.
  3. Divide mixture between the 6 tins and bake for 20 to 25 minutes till golden brown.
  4. To make lemon syrup Combine lemon juice, sugar and water in a small saucepan. Bring mixture to boil and stir till sugar dissolve. Taste and add more lemon juice or sugar if desired. Let cool before drizzling on cupcakes.
  5. To make lemon cream frosting Beat cream cheese, sugar and lemon juice together till smooth and creamy. Taste and add more lemon juice or sugar if desired. Makes 6