It’s absolutely gorgeous here in the UK at the moment.
Spring has sprung, the trees are bursting with delicate blossom, the sunshine is finally out and warming our bones and the first glimmers of new shoots are poking their way up through the soil in the back garden.
I just love this time of year. It feels like we’ve hit ‘reset’ and it’s time to come alive and metaphorically take our socks off and show our toes to the world.
It’s a time for lazy late afternoon walks by the canal, saying hello to the sheep in the fields and coming home tired and happy to a zingy lemon cupcake. Or two. Or three.
And a cup of tea.
Lemon cupcakes are the perfect treat during springtime. They’re light and tangy and bursting with flavour.
These are our favourite ones in this house. They have a core of lemon curd – adding that extra zing with every mouthful!
I’ve altered the recipe slightly to suit our tastes, but this is a great one for impressing friends with or even giving as a gift if you can manage to part with them!
This recipe makes 10 cakes because I make them using slightly larger muffin cases, rather than cupcake cases.
Hummingbird Bakery Lemon Cupcakes
120g plain flour
150g caster sugar
1.5 teaspoons baking powder
Grated zest of 1 large lemon
40g butter at room temperature
120ml whole milk
Jar of lemon curd
250g icing sugar
80g butter at room temperature
Squeeze of lemon juice
couple of drops of yellow food colouring (optional)
25ml whole milk
Grated zest of half a lemon
- Preheat the oven to 170 degrees C or gas mark 3. Add your paper cases to a muffin tin.
- Put the flour, sugar, baking power, lemon zest and butter into a bowl and beat with a handheld mixer (or use a freestanding electric mixer) until everything is combined and you have a sandy consistency.
- Gradually pour in the milk until incorporated.
- Add the egg and continue to beat until incorporated. Scrape the sides of the bowl and continue mixing for a couple of minutes until the mix is smooth. The mixture should be the consistency of thick cream.
- Spoon the mixture into your paper cases until two-thirds full and then bake for 20-25 minutes or until your cakes are golden and the sponge bounces back when touched.
- Leave the cakes to cook on a wire rack and in the meantime make the frosting.
7. Beat the icing sugar, butter, lemon and food colouring together until light and fluffy. Beat for around 5 minutes to make sure your frosting is nice and light and fluffy.
8. When your cakes are completely cool, use a teaspoon to scoop out a small hole in the middle of each cake. Don’t worry if it’s not pretty, you won’t see it once the cakes are iced.
9. Add half a teaspoon of lemon curd into the hole. Don’t overdo it as it will make your cake far too sickly 🙂
10. Add your frosting on top – you can either just use a palette knife to swirl it on or use a piping bag as I’ve done.
11. Finally grate lemon rind over the top to decorate.