Best Lemon Cupcakes Recipe
Searching for a simple yet delightful lemon cupcake recipe? Look no further! Our recipe guarantees cupcakes that are not only supremely soft and moist but also packed with a vibrant lemon taste. Perfect for every baker aiming to impress with their culinary skills.
Welcome to your new go-to guide for making the most delightful lemon cupcakes from scratch! Whether you’re a seasoned baker or a novice eager to try something fresh and exciting, this recipe promises cupcakes that are bursting with the sunny, tangy flavor of real lemons.
How to Make Lemon Cupcakes
These cupcakes are effortlessly assembled, making them a breeze to prepare!
Start by preheating your oven to 160°C (320°F) with the fan on. If your oven doesn’t have a fan function, refer to note 3 on the recipe card below. Then, line a cupcake tray with cupcake liners to prepare for baking.
In a bowl, sift together flour, cornstarch, baking soda, baking powder, and salt. Use a whisk or fork to ensure thorough mixing. Set aside this dry ingredient mixture for later use.
In another bowl, combine butter, vegetable oil, sugar, and lemon zest. Use an electric mixer (either hand or stand mixer will work; refer to note 4 on the recipe card below) to cream the ingredients together for approximately 2 minutes until the mixture becomes light and creamy.
Add the eggs one at a time, ensuring thorough mixing between each addition. Allow approximately 10-15 seconds of mixing time between adding each egg.
Next, incorporate Greek yogurt and fresh lemon juice into the mixture. Mix until thoroughly combined. Don’t worry if the batter appears slightly curdled at this stage; it’s completely normal.
Finally, add the premixed dry ingredients into the batter. Gently fold them in using a spatula until just combined. Be careful not to overmix. The batter should no longer appear curdled, and there should be no large chunks or streaks of flour. A slightly lumpy consistency is okay.
Evenly distribute the batter into the cupcake liners, filling each no more than about 3/4 of the way up. Bake for approximately 18 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tray for 10 minutes before transferring them to a wire rack to cool completely. Note that the cupcakes may slightly sink in the middle while cooling, but once filled and frosted, this won’t be noticeable. In my experience, this slight sinking is a necessary compromise for achieving the perfect texture.
How to Make Lemon Curd
Crafting my eggless lemon curd recipe is an absolute delight, resulting in a truly delicious treat that’s remarkably simple to prepare.
Combine lemon zest, lemon juice, sugar, cornstarch, milk, and vanilla in a saucepan, ensuring thorough mixing until well combined.
Set your saucepan over medium heat and continuously stir the mixture until it thickens to the desired consistency.
Remove the saucepan from the heat and stir in the cold unsalted butter until it is completely melted into the mixture.
Optionally, strain your lemon curd to remove any small bits of lemon zest.
If desired, stir in gel food coloring or turmeric for additional color. Allow the mixture to cool completely before use.
How to Make Cream Cheese Buttercream
Cream the butter for a few minutes until it becomes light and fluffy. You can use either a hand mixer or a stand mixer set to medium-high speed. If using a stand mixer, attach the paddle attachment.
Gradually add the icing sugar in three batches while mixing on low speed. Ensure each batch of icing sugar is thoroughly mixed into the butter before adding the next batch.
Following that, incorporate the cold cream cheese, vanilla extract, and fresh lemon juice. Mix the frosting just until it achieves a smooth consistency. Be careful to avoid over-mixing, as indicated in note 5 on the recipe card below.
How to Assemble Lemon Cupcakes
Once the cupcakes have cooled completely, use the back of a large piping tip (alternatively, you can use an apple corer, a small serrated knife, or a small spoon) to poke halfway through each cupcake. Twist the piping tip and then bring it back up, ensuring the middle of the cupcake comes out with the piping tip, leaving a hollow center for the lemon curd. Remove the cupcake piece from the piping tip (you can use the back of a spoon or toothpick to push it out if necessary), and repeat this process with the remaining cupcakes.
Next, fill the center of each cupcake with the prepared lemon curd, (as outlined in note 6 on the recipe card below). You can simply use a teaspoon to accomplish this task.
Subsequently, frost the cupcakes with the cream cheese buttercream. I prefer to use a piping bag fitted with a 1M piping tip to create elegant cupcake swirls on the top. It’s crucial to ensure that the lemon curd has cooled completely before frosting.
OPTIONAL: Transfer any leftover lemon curd into a piping bag and cut the tip to create a small hole. Then, pipe the lemon curd in a zig-zag motion on top of the cupcakes for an added burst of flavor. Finally, indulge in the delightful treats!
These homemade lemon cupcakes boast a magical combination of moistness and zing, resulting in a wonderfully delightful treat. You’ll undoubtedly fall in love with this recipe, even if you’re not typically a fan of lemon-flavored desserts.
PRO TIPS FOR THIS RECIPE
- Accurate flour measurement is crucial! Over-measuring flour is a common mistake. For precise results, it’s best to use a kitchen scale. If you don’t have one, fluff the flour with a spoon, then sprinkle it into your measuring cup and level it off with a knife.
- If your frosting appears too runny, simply add more powdered sugar gradually, about a cup at a time, until you achieve the desired thickened consistency.
- Before using the frosting, be sure to give it a thorough mix for optimal results.
- Avoid using bottled lemon juice as it significantly alters the flavor compared to fresh lemon juice. Stick to fresh lemon juice for the best results in your recipes.
- You can opt to substitute whole milk yogurt for sour cream if preferred. I frequently make this substitution and find that it doesn’t noticeably affect the outcome of the recipe.
- Room temperature ingredients consistently yield the best results. If your wet mixture clumps up after mixing, place the bowl in the microwave for thirty seconds, then mix it together once more.
FREQUENTLY ASKED QUESTIONS
Ingredients
Lemon Cupcakes
- 0.63 cups (75 g) flour – regular, all purpose (see note 1 if you want to use cake flour)
- 0.75 tbsp (5.5 g) cornstarch – also known as cornflour in some countries
- 0.13 tsp baking soda
- 0.25 tsp baking powder
- 0.13 tsp salt
- 1.5 tbsp (21.5 g) unsalted butter – room temperature
- 0.17 cup (35 g) unflavored vegetable oil – I use canola oil
- 0.5 cup (100 g) white granulated sugar
- 0.5 tbsp lemon zest – about 1 medium sized lemon
- 1 large eggs – room temperature
- 0.17 cup (45 g) Greek yoghurt – room temperature
- 1.25 tbsp (17.5 g) lemon juice – freshly squeezed
Eggless Lemon Curd
- 0.25 tbsp lemon zest – about 1/2 a medium sized lemon
- 0.17 cup (40 g) lemon juice – freshly squeezed, about 2 and 1/2 lemons
- 0.17 cup (33 g) white granulated sugar
- 0.75 tbsp (5 g) cornstarch – also known as cornflour in some countries
- 0.17 cup (40 g) milk – full fat
- 0.13 tsp vanilla essence/extract
- 0.13 cup (28 g) unsalted butter – cold
- 0.5 small drop of yellow gel food colour or pinch of turmeric – OPTIONAL
Cream Cheese Buttercream
- 0.25 cup (56 g) unsalted butter – room temp
- 1.13 cups (142.5 g) icing sugar – also known as powdered/confectioners sugar
- 0.38 cup (84 g) cream cheese – cold, firm type (see note 2)
- 0.38 tsp vanilla essence/extract
- 0.38 tbsp lemon juice – freshly squeezed
Instructions
Lemon Cupcakes
- Preheat oven to 160°C (320°F) with the fan on. If you don’t have a fan function, (refer to note 3). Line a cupcake tray with cupcake liners for easy baking.
- In a bowl, sift together flour, cornstarch, baking soda, baking powder, and salt. Use a whisk or fork to thoroughly combine. Set aside for later use.
- In a separate bowl, combine butter, vegetable oil, sugar, and lemon zest. Use an electric mixer (hand or stand mixer – see note 4) to cream together for 2 minutes until light and creamy.
- Add eggs one at a time, ensuring thorough mixing between each addition (approximately 10-15 seconds per egg).
- Next, incorporate Greek yogurt and fresh lemon juice into the mixture, ensuring thorough mixing until well combined. Don’t worry if the batter appears slightly curdled at this stage.
- Finally, add the pre-mixed dry ingredients to the mixture. Using a spatula, gently fold until just combined. Avoid overmixing; the batter should no longer be curdled, with no large chunks or streaks of flour. A slightly lumpy consistency is acceptable.
- Distribute the batter evenly into cupcake liners, filling them no more than about 3/4 full. Bake for 18 minutes or until a toothpick inserted comes out clean. Allow cupcakes to cool in the tray for 10 minutes before transferring to a wire rack to cool completely. Note: slight sinking in the middle while cooling is normal; once filled and frosted, it won’t be noticeable. It’s a necessary trade-off for perfect texture.
Eggless Lemon Curd
- Combine lemon zest, lemon juice, sugar, cornstarch, milk, and vanilla in a saucepan, stirring until thoroughly combined.
- Place the saucepan over medium heat and stir the mixture continuously until it thickens to desired consistency. Refer to the video for a visual guide.
- Remove the saucepan from the heat and stir in cold unsalted butter until fully melted.
- Optionally, strain the lemon curd to remove any remaining bits of lemon zest.
- Optionally, stir in gel color or turmeric for additional coloring. Allow the mixture to cool completely.
Cream Cheese Buttercream
- To achieve a light and fluffy texture, cream your butter for a few minutes. Utilize either a hand mixer or a stand mixer set to a medium-high speed. For stand mixers, employ the paddle attachment for optimal results.
- Incorporate the icing sugar in three separate batches while mixing on low speed. Ensure thorough mixing of each batch into the butter before adding the next one.
- Add cold cream cheese, vanilla, and fresh lemon juice to the mixture. Mix until the frosting achieves a smooth consistency, being careful not to over-mix (refer to note 5).
Assembly
- After allowing the cupcakes to cool completely, use the back of a large piping tip (alternatively, an apple corer, small serrated knife, or small spoon can be used) to poke halfway through each cupcake, twist, and then lift it out. This action should remove the middle of the cupcake with the piping tip, leaving a cavity in the center for the lemon curd. Remove the cupcake portion from the piping tip using the back of a spoon or a toothpick if necessary. Repeat this process with the remaining cupcakes.
- Proceed to fill the center of the cupcakes with lemon curd (refer to note 6). A teaspoon can be used for this step.
- Then, frost the cupcakes with the cream cheese buttercream. Transfer the frosting into a piping bag fitted with a 1M piping tip and pipe cupcake swirls on top. Ensure that the lemon curd is completely cooled before proceeding with this step.
- If Desired, place any leftover lemon curd in a piping bag. Cut the tip of the piping bag to create a small hole, then pipe it onto the cupcakes in a zig-zag motion on the top. Enjoy your delicious cupcakes!
Notes
Note 1: For an alternative, you can substitute cake flour for the all-purpose flour and cornstarch in this recipe (161g total required).
Note 2: To ensure the firmness of your frosting, opt for a firm cream cheese rather than the spreadable type. Additionally, using cold cream cheese aids in maintaining the firmness of the frosting, especially for piping purposes. In warmer climates, if the frosting starts to soften over time, refrigerate it for 30 minutes and then rewhip to restore its pipeable consistency.
Note 3: In this recipe, I utilize an oven with the fan function activated. The fan-forced function accelerates the baking process for cakes/cupcakes. If your oven lacks a fan option, adjust the baking temperature to 175°C (347°F) to ensure the cake/cupcake bakes at a similar rate.
Note 4: When using a stand mixer, employ the paddle attachment for the initial mixing stage. However, for the final step, follow the recipe instructions and proceed with mixing by hand.
Note 5: Mix the frosting just until it reaches a smooth consistency. Avoid over-mixing, as it can lead to a less stable frosting. The liquid in the cream cheese can cause the icing sugar to break down, impacting the frosting’s stability.
Note 6: If your lemon curd has thickened considerably, you can heat it in the microwave for 5-10 seconds and then stir to loosen it up.
Nutrition
Calories: 379kcal | Carbohydrates: 64g | Protein: 6g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 214mg | Potassium: 103mg | Fiber: 1g | Sugar: 26g | Vitamin A: 529IU | Vitamin C: 5mg | Calcium: 84mg | Iron: 1mg
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
Ingredients
Lemon Cupcakes
- 1¼ cups (150 g) flour – regular, all purpose (see note 1 if you want to use cake flour)
- 1½ tbsp (11 g) cornstarch – also known as cornflour in some countries
- ¼ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 3 tbsp (43 g) unsalted butter – room temperature
- ⅓ cup (70 g) unflavored vegetable oil – I use canola oil
- 1 cup (200 g) white granulated sugar
- 1 tbsp lemon zest – about 1 medium sized lemon
- 2 large eggs – room temperature
- ⅓ cup (90 g) Greek yoghurt – room temperature
- 2½ tbsp (35 g) lemon juice – freshly squeezed
Eggless Lemon Curd
- ½ tbsp lemon zest – about 1/2 a medium sized lemon
- ⅓ cup (80 g) lemon juice – freshly squeezed, about 2 and 1/2 lemons
- ⅓ cup (66 g) white granulated sugar
- 1½ tbsp (10 g) cornstarch – also known as cornflour in some countries
- ⅓ cup (80 g) milk – full fat
- ¼ tsp vanilla essence/extract
- ¼ cup (56 g) unsalted butter – cold
- 1 small drop of yellow gel food colour or pinch of turmeric – OPTIONAL
Cream Cheese Buttercream
- ½ cup (112 g) unsalted butter – room temp
- 2¼ cups (285 g) icing sugar – also known as powdered/confectioners sugar
- ¾ cup (168 g) cream cheese – cold, firm type (see note 2)
- ¾ tsp vanilla essence/extract
- ¾ tbsp lemon juice – freshly squeezed
Instructions
Lemon Cupcakes
- Preheat oven to 160°C (320°F) with the fan on. If you don’t have a fan function, (refer to note 3). Line a cupcake tray with cupcake liners for easy baking.
- In a bowl, sift together flour, cornstarch, baking soda, baking powder, and salt. Use a whisk or fork to thoroughly combine. Set aside for later use.
- In a separate bowl, combine butter, vegetable oil, sugar, and lemon zest. Use an electric mixer (hand or stand mixer – see note 4) to cream together for 2 minutes until light and creamy.
- Add eggs one at a time, ensuring thorough mixing between each addition (approximately 10-15 seconds per egg).
- Next, incorporate Greek yogurt and fresh lemon juice into the mixture, ensuring thorough mixing until well combined. Don’t worry if the batter appears slightly curdled at this stage.
- Finally, add the pre-mixed dry ingredients to the mixture. Using a spatula, gently fold until just combined. Avoid overmixing; the batter should no longer be curdled, with no large chunks or streaks of flour. A slightly lumpy consistency is acceptable.
- Distribute the batter evenly into cupcake liners, filling them no more than about 3/4 full. Bake for 18 minutes or until a toothpick inserted comes out clean. Allow cupcakes to cool in the tray for 10 minutes before transferring to a wire rack to cool completely. Note: slight sinking in the middle while cooling is normal; once filled and frosted, it won’t be noticeable. It’s a necessary trade-off for perfect texture.
Eggless Lemon Curd
- Combine lemon zest, lemon juice, sugar, cornstarch, milk, and vanilla in a saucepan, stirring until thoroughly combined.
- Place the saucepan over medium heat and stir the mixture continuously until it thickens to desired consistency. Refer to the video for a visual guide.
- Remove the saucepan from the heat and stir in cold unsalted butter until fully melted.
- Optionally, strain the lemon curd to remove any remaining bits of lemon zest.
- Optionally, stir in gel color or turmeric for additional coloring. Allow the mixture to cool completely.
Cream Cheese Buttercream
- To achieve a light and fluffy texture, cream your butter for a few minutes. Utilize either a hand mixer or a stand mixer set to a medium-high speed. For stand mixers, employ the paddle attachment for optimal results.
- Incorporate the icing sugar in three separate batches while mixing on low speed. Ensure thorough mixing of each batch into the butter before adding the next one.
- Add cold cream cheese, vanilla, and fresh lemon juice to the mixture. Mix until the frosting achieves a smooth consistency, being careful not to over-mix (refer to note 5).
Assembly
- After allowing the cupcakes to cool completely, use the back of a large piping tip (alternatively, an apple corer, small serrated knife, or small spoon can be used) to poke halfway through each cupcake, twist, and then lift it out. This action should remove the middle of the cupcake with the piping tip, leaving a cavity in the center for the lemon curd. Remove the cupcake portion from the piping tip using the back of a spoon or a toothpick if necessary. Repeat this process with the remaining cupcakes.
- Proceed to fill the center of the cupcakes with lemon curd (refer to note 6). A teaspoon can be used for this step.
- Then, frost the cupcakes with the cream cheese buttercream. Transfer the frosting into a piping bag fitted with a 1M piping tip and pipe cupcake swirls on top. Ensure that the lemon curd is completely cooled before proceeding with this step.
- If Desired, place any leftover lemon curd in a piping bag. Cut the tip of the piping bag to create a small hole, then pipe it onto the cupcakes in a zig-zag motion on the top. Enjoy your delicious cupcakes!
Notes
Note 1: For an alternative, you can substitute cake flour for the all-purpose flour and cornstarch in this recipe (161g total required).
Note 2: To ensure the firmness of your frosting, opt for a firm cream cheese rather than the spreadable type. Additionally, using cold cream cheese aids in maintaining the firmness of the frosting, especially for piping purposes. In warmer climates, if the frosting starts to soften over time, refrigerate it for 30 minutes and then rewhip to restore its pipeable consistency.
Note 3: In this recipe, I utilize an oven with the fan function activated. The fan-forced function accelerates the baking process for cakes/cupcakes. If your oven lacks a fan option, adjust the baking temperature to 175°C (347°F) to ensure the cake/cupcake bakes at a similar rate.
Note 4: When using a stand mixer, employ the paddle attachment for the initial mixing stage. However, for the final step, follow the recipe instructions and proceed with mixing by hand.
Note 5: Mix the frosting just until it reaches a smooth consistency. Avoid over-mixing, as it can lead to a less stable frosting. The liquid in the cream cheese can cause the icing sugar to break down, impacting the frosting’s stability.
Note 6: If your lemon curd has thickened considerably, you can heat it in the microwave for 5-10 seconds and then stir to loosen it up.
Nutrition
Calories: 379kcal | Carbohydrates: 64g | Protein: 6g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 214mg | Potassium: 103mg | Fiber: 1g | Sugar: 26g | Vitamin A: 529IU | Vitamin C: 5mg | Calcium: 84mg | Iron: 1mg
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
Ingredients
Lemon Cupcakes
- 1.88 cups (225 g) flour – regular, all purpose (see note 1 if you want to use cake flour)
- 2.25 tbsp (16.5 g) cornstarch – also known as cornflour in some countries
- 0.38 tsp baking soda
- 0.75 tsp baking powder
- 0.38 tsp salt
- 4.5 tbsp (64.5 g) unsalted butter – room temperature
- 0.5 cup (105 g) unflavored vegetable oil – I use canola oil
- 1.5 cup (300 g) white granulated sugar
- 1.5 tbsp lemon zest – about 1 medium sized lemon
- 3 large eggs – room temperature
- 0.5 cup (135 g) Greek yoghurt – room temperature
- 3.75 tbsp (52.5 g) lemon juice – freshly squeezed
Eggless Lemon Curd
- 0.75 tbsp lemon zest – about 1/2 a medium sized lemon
- 0.5 cup (120 g) lemon juice – freshly squeezed, about 2 and 1/2 lemons
- 0.5 cup (99 g) white granulated sugar
- 2.25 tbsp (15 g) cornstarch – also known as cornflour in some countries
- 0.5 cup (120 g) milk – full fat
- 0.38 tsp vanilla essence/extract
- 0.38 cup (84 g) unsalted butter – cold
- 1.5 small drop of yellow gel food colour or pinch of turmeric – OPTIONAL
Cream Cheese Buttercream
- 0.75 cup (168 g) unsalted butter – room temp
- 3.38 cups (427.5 g) icing sugar – also known as powdered/confectioners sugar
- 1.13 cup (252 g) cream cheese – cold, firm type (see note 2)
- 1.13 tsp vanilla essence/extract
- 1.13 tbsp lemon juice – freshly squeezed
Instructions
Lemon Cupcakes
- Preheat oven to 160°C (320°F) with the fan on. If you don’t have a fan function, (refer to note 3). Line a cupcake tray with cupcake liners for easy baking.
- In a bowl, sift together flour, cornstarch, baking soda, baking powder, and salt. Use a whisk or fork to thoroughly combine. Set aside for later use.
- In a separate bowl, combine butter, vegetable oil, sugar, and lemon zest. Use an electric mixer (hand or stand mixer – see note 4) to cream together for 2 minutes until light and creamy.
- Add eggs one at a time, ensuring thorough mixing between each addition (approximately 10-15 seconds per egg).
- Next, incorporate Greek yogurt and fresh lemon juice into the mixture, ensuring thorough mixing until well combined. Don’t worry if the batter appears slightly curdled at this stage.
- Finally, add the pre-mixed dry ingredients to the mixture. Using a spatula, gently fold until just combined. Avoid overmixing; the batter should no longer be curdled, with no large chunks or streaks of flour. A slightly lumpy consistency is acceptable.
- Distribute the batter evenly into cupcake liners, filling them no more than about 3/4 full. Bake for 18 minutes or until a toothpick inserted comes out clean. Allow cupcakes to cool in the tray for 10 minutes before transferring to a wire rack to cool completely. Note: slight sinking in the middle while cooling is normal; once filled and frosted, it won’t be noticeable. It’s a necessary trade-off for perfect texture.
Eggless Lemon Curd
- Combine lemon zest, lemon juice, sugar, cornstarch, milk, and vanilla in a saucepan, stirring until thoroughly combined.
- Place the saucepan over medium heat and stir the mixture continuously until it thickens to desired consistency. Refer to the video for a visual guide.
- Remove the saucepan from the heat and stir in cold unsalted butter until fully melted.
- Optionally, strain the lemon curd to remove any remaining bits of lemon zest.
- Optionally, stir in gel color or turmeric for additional coloring. Allow the mixture to cool completely.
Cream Cheese Buttercream
- To achieve a light and fluffy texture, cream your butter for a few minutes. Utilize either a hand mixer or a stand mixer set to a medium-high speed. For stand mixers, employ the paddle attachment for optimal results.
- Incorporate the icing sugar in three separate batches while mixing on low speed. Ensure thorough mixing of each batch into the butter before adding the next one.
- Add cold cream cheese, vanilla, and fresh lemon juice to the mixture. Mix until the frosting achieves a smooth consistency, being careful not to over-mix (refer to note 5).
Assembly
- After allowing the cupcakes to cool completely, use the back of a large piping tip (alternatively, an apple corer, small serrated knife, or small spoon can be used) to poke halfway through each cupcake, twist, and then lift it out. This action should remove the middle of the cupcake with the piping tip, leaving a cavity in the center for the lemon curd. Remove the cupcake portion from the piping tip using the back of a spoon or a toothpick if necessary. Repeat this process with the remaining cupcakes.
- Proceed to fill the center of the cupcakes with lemon curd (refer to note 6). A teaspoon can be used for this step.
- Then, frost the cupcakes with the cream cheese buttercream. Transfer the frosting into a piping bag fitted with a 1M piping tip and pipe cupcake swirls on top. Ensure that the lemon curd is completely cooled before proceeding with this step.
- If Desired, place any leftover lemon curd in a piping bag. Cut the tip of the piping bag to create a small hole, then pipe it onto the cupcakes in a zig-zag motion on the top. Enjoy your delicious cupcakes!
Notes
Note 1: For an alternative, you can substitute cake flour for the all-purpose flour and cornstarch in this recipe (161g total required).
Note 2: To ensure the firmness of your frosting, opt for a firm cream cheese rather than the spreadable type. Additionally, using cold cream cheese aids in maintaining the firmness of the frosting, especially for piping purposes. In warmer climates, if the frosting starts to soften over time, refrigerate it for 30 minutes and then rewhip to restore its pipeable consistency.
Note 3: In this recipe, I utilize an oven with the fan function activated. The fan-forced function accelerates the baking process for cakes/cupcakes. If your oven lacks a fan option, adjust the baking temperature to 175°C (347°F) to ensure the cake/cupcake bakes at a similar rate.
Note 4: When using a stand mixer, employ the paddle attachment for the initial mixing stage. However, for the final step, follow the recipe instructions and proceed with mixing by hand.
Note 5: Mix the frosting just until it reaches a smooth consistency. Avoid over-mixing, as it can lead to a less stable frosting. The liquid in the cream cheese can cause the icing sugar to break down, impacting the frosting’s stability.
Note 6: If your lemon curd has thickened considerably, you can heat it in the microwave for 5-10 seconds and then stir to loosen it up.
Nutrition
Calories: 379kcal | Carbohydrates: 64g | Protein: 6g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 214mg | Potassium: 103mg | Fiber: 1g | Sugar: 26g | Vitamin A: 529IU | Vitamin C: 5mg | Calcium: 84mg | Iron: 1mg
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
