Lemon Cupcakes with Candied Lemon Frosting
Tender lemon cupcakes filled with lemon curd and syrup, topped with fluffy lemon buttercream frosting and candied lemon slices. Bright, zesty flavor from fresh lemon zest baked into the batter and lemon syrup folded into the icing for an intensely citrus finish.
Ingredients
- 4 lemons, preferably unwaxed
- 12 tbsp soft unsalted butter
- ¾ cups superfine sugar
- 3 medium eggs, lightly beaten
- 1 ½ cups self-rising flour, sievedall-purpose flour + 1.75 tsp baking powder per 175g1:1glutenadds gluten
replaces self-raising
- 2 tbsp milk
- ½ cups superfine sugar
- 3 ½ oz lemon curd
- 14 tbsp soft butter
- 2 cups powdered sugar, sieved
- Silver Spoon yellow food colouring
Instructions
- 1
Preheat oven to 375°F (fan 350°F, gas 5). Line 12-hole muffin tin with paper cases.
- 2
Finely grate zest from 1 lemon. Whisk butter and superfine sugar until pale and creamy.
- 3
Gradually whisk in beaten eggs until combined, then add flour and milk. Whisk until fluffy, fold in lemon zest.
- 4
Divide batter between paper cases. Bake 20-25 minutes until golden and risen.
- 5
Leave cakes in tin 5 minutes, then transfer to wire rack to cool.
- 6
Slice 12 small slices from ends of remaining 3 lemons. Squeeze juice from all 4 lemons to yield 75ml.
- 7
Bring 100ml cold water to boil in pan. Add lemon slices and cook 7-8 minutes until softening.
- 8
Add lemon juice and superfine sugar, heat until dissolved. Bring to boil and bubble 3-5 minutes.
- 9
Using a fork, transfer lemon slices to nonstick baking paper and cool. Reserve syrup.
- 10
Cut cone shape from top of each cooled cake. Fill hole with 1/2 teaspoon lemon syrup and a little lemon curd, replace cone. Top with 1/2 teaspoon syrup.
- 11
Whisk butter until fluffy. Gradually add powdered sugar and whisk until fluffy. Add 3-4 tablespoons lemon syrup and whisk. Stir in food colouring.
- 12
Pipe frosting swirl onto cupcakes and top each with a candied lemon slice.
Tips
Use unwaxed lemons for candying to avoid ingesting wax coating.
Whisk batter until fluffy for tender crumb; do not overmix after adding flour.
Reserve lemon syrup carefully when transferring candied slices; it flavors both filling and frosting.
Candied lemon slices soften and become translucent when cooked; do not overcook or they will disintegrate.
Good to Know
Store cupcakes in airtight container at room temperature up to 3 days, or refrigerate frosted cupcakes up to 5 days.
Bake unfrosted cupcakes up to 2 days ahead. Prepare lemon syrup and candied slices up to 3 days ahead. Frost cupcakes day of serving for best texture.
Serve at room temperature. Candied lemon slices may soften if stored long-term on frosted cupcakes; add just before serving for crisp topping.
Common Mistakes
Overmix batter after adding flour to avoid dense, tough cupcakes.
Underbake cupcakes to avoid dry interior; check at 20 minutes.
Overboil lemon syrup to avoid crystallized sugar; bubble gently 3-5 minutes only.
Omit whisking butter before adding icing sugar to avoid grainy frosting.
Substitutions
Gluten-Free Swaps
replaces self-raising