Fresh, light and so very soft, trust me when I say you will want to try these lemon cupcakes for yourself.
I’ve been a bit absent from baking lately. Between completing the Whole30 and trying to eat healthier, I was wondering when the occasion would call again for me to dust of the beaters and get messy with some flour and sugar.
As it turns out I didn’t need an occasion, just a weekend and a few lemons.
I love absolutely love citrus in cakes and these are super soft with the perfect balance of sweet and tangy. As a bonus, the smell of the fresh lemon while making these is divine!
One of the reasons I love baking is that it provides a challenge to learn new skills in a way that leaves you with proof of your efforts. It really speaks to my need for accomplishment. For this recipe, I finally started exploring the differences between baking powder and baking soda and understanding when and why to use them. I found this article so insightful as it easily explained the answers to all of my questions.
So following on from this, I decided this particular recipe would call for both baking powder and soda. The soda would react with the acidity of the lemon juice to provide lift, while the baking powder would give it that little extra lift without risking that bitter soda taste. I was really happy with the rise and the taste of these cakes so I think it worked perfectly!
I love trying new things and strongly believe that you will never learn if you don’t just give it a go! I am looking to continue to challenge myself in the kitchen and work to really improve my skills, learning and most likely failing a few times along the way. Hopefully this eventually leads to some delicious consequences!
I hope you enjoy these little lemon cupcakes. They are perfect for afternoon tea or why not make them as a special treat for Mother’s Day?
- ½ cup Nuttelex Lite*
- 1 cup sugar
- 1½ cups plain flour
- 2 tbsp cornflour
- ¼ tsp baking soda
- ½ teaspoon baking powder
- ¼ cup almond milk
- ¼ cup lemon juice (about one lemon)
- Zest of 1 lemon
- 1 tsp vanilla
- 2 eggs
- Juice ½ lemon
- Zest 1 lemon
- ½ tsp vanilla
- ½ cup Nuttelex Lite*
- 4-5 cups icing mixture
- Preheat fan-forced oven to 180 degrees celcius.
- In a large bowl, beat Nuttelex Lite* and sugar with an electric mixer until creamy.
- Add in eggs, vanilla and lemon zest and continue to beat until combined. Mixture should be light and creamy.
- Mix in milk and lemon juice until combined.
- In a separate bowl, sift flour, cornflour, baking powder and baking soda.
- Slowly mix in dry ingredients ½ cup at a time ensuring it is mixed through before adding more.
- Once mixture has come together and is thick and creamy, spoon evenly into 12 patty cases.
- Bake in oven for 20-22 mins at 180 or until cakes are starting to brown on top and spring back when lightly touched.
- Transfer cakes to a wire rack to cool completely before icing.
- In a large bowl, beat Nuttelex Lite*, lemon juice, lemon zest and vanilla with an electric mixer until creamy.
- Add in sifted icing mixture ¼ cup at a time making sure it has been completely combined before adding more.
- Frosting should be smooth and stiff. If it is still a bit soft, add in more icing sugar.
- Spoon frosting into a piping bag and pipe onto cooled cupcakes.
Save it for later: