Ingredients
Cupcakes
- 2 eggs
- 200 grams (7.05 ounces) all-purpose flour
- 160 grams (5.65 ounces) sugar
- 60 grams (2.10 ounces) vegetable oil (olive or sunflower)
- 60 grams (2.10 ounces) butter
- 100 grams (3.55 ounces) Greek yoghurt or sour cream
- 25 grams (0.90 ounces) lemon juice
- Zest of 1 lemon
- 7 grams (0.25 ounces) baking powder
- 1 pinch turmeric
Cheese Caps
- 400 grams (14.10 ounces) cream cheese
- 120 grams (4.25 ounces) butter (82.5%)
- 50 grams (1.75 ounces) powdered sugar
Equipment
- Mixer
Essential for whipping eggs, sugar, and cream cheese together. A hand mixer works, but a stand mixer makes the job easier.
- Mixing Bowls
You'll need at least two: one for the wet ingredients and one for the dry. Stainless steel or glass bowls are the best choices for even mixing.
- Measuring Cups and Spoons
Accurate measurements are key to baking success, so make sure you have a good set on hand.
- Cupcake Molds or Liners
Use silicone molds for easy removal or paper liners for minimal cleanup.
- Oven
Preheat it to 356°F (180°C) for the perfect baking temperature.
- Cooling Rack
Allows air to circulate around the cupcakes for quicker cooling.
Instructions
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Servings
Imagine serving these delightful lemon cupcakes at a garden party, where their bright yellow hue complements the vibrant blooms. They're the perfect accompaniment to a hot cup of tea or a refreshing glass of lemonade. Sprinkle some extra lemon zest on top for an added burst of flavor that pairs wonderfully with a scoop of vanilla ice cream. For a more sophisticated presentation, consider arranging the cupcakes on a tiered cake stand and garnishing them with edible flowers or fresh mint leaves. These cupcakes also make an impressive finish to a summer barbecue, adding a touch of elegance to the end of a casual meal.
Variations
For a gluten-free version, simply replace the all-purpose flour with a gluten-free flour blend that includes xanthan gum. This will help maintain the structure and lightness of the cupcakes. If you're aiming for a vegan twist, substitute the eggs with flaxseed eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), use vegan butter, and opt for a dairy-free yogurt. Additionally, choose a vegan cream cheese for the cheese caps. With these adjustments, you can still enjoy the same great taste while accommodating dietary restrictions.
Faq
- How do I know when the cupcakes are fully baked?
Insert a toothpick into the center of a cupcake; if it comes out clean or with a few crumbs, they're done.
- Can I use lemon extract instead of fresh lemon juice?
Yes, you can! But fresh lemon juice will provide a more vibrant, natural flavor.
- Why do my cupcakes sink in the middle?
It could be due to overmixing the batter or opening the oven door too frequently during baking.
- Can I make the batter ahead of time?
It's best to bake the batter immediately, but you can prepare all dry ingredients in advance to save time.
- What’s the trick to a smooth cream cheese frosting?
Ensure all ingredients are at room temperature before mixing to avoid lumps.
- How can I make the cupcakes more moist?
Incorporating a bit more Greek yogurt or sour cream can add extra moisture to your cupcakes.