This moist lemon cupcakes recipe is so simple yet so delicious. Bake them for any special occasion or just for a lazy Tuesday to sweeten your sour mood.
Ingredients
For the cupcakes:
- 1 and a half flour
- 1 tsp baking powder
- 1 cup white sugar
- 2 eggs
- 1 cup yogurt
- 3 tsp lemon essence
- 5 tsp lemon juice
- ¾ cup butter
For Swiss Meringue butter cream:
- 3 egg whites
- 1 cup of sugar
- Butter 400 gram
- 4 tsp lemon juice
- 2 tsp lemon essence
Method:
Sift the dry ingredients to make the cupcakes. Add egg, lemon essence, lemon juice, melted butter, and yogurt to the dry ingredients. Mix them using a whisk and pour the batter into cupcake pans. Then put inside a preheated oven for 15-20 minutes in 350 degrees °C
Let the cupcakes bake and prepare for making the swiss meringue buttercream. At first heat, the sugar and egg whites over a double boiler till the sugar dissolves. Then take it out of the stove and beat the mixture to make soft peaked meringue.
Let the mixture cool down and gradually add room temperature butter. Keep beating using a stand mixture till a creamy texture forms. Add lemon juice and lemon essence to the meringue buttercream. Finally, pipe the cream on top of your cooled cupcakes and garnish them with lemon slices and lemon jest.
