My summer has arrived, finally! And to celebrate this, let’s have some cake.
Schools out for summer!
Now the summer holidays have started, I will no doubt be baking a lot more during the week, and trying new creations as well as being influenced by the season. Be expecting more fruit, more “lighter” bakes and a lot of taste! Also, if I bake more, my posts may just be a few words and a lot of photos. I like photos.
Anyway, these cupcakes are light, tender and packed of zesty lemon flavor. Uber easy to make, these simple cakes only really have 3 main steps; the cake batter, the frosting, and the assembly; a perfect project for kids in the holidays.
Moist yet fluffy, these cupcakes are so satisfying with their bright lemon flavor. What keeps the cakes so moist are the most important ingredients in the cakes! Buttermilk, yogurt, oil, and eggs give a rich moistness yet they keep the cakes light in texture.
The oil is so important is these cakes, but, if you want to be decadence, you could use melted butter. I used to make my cupcakes with soft butter and I used the “creaming” method. This entails beating the butter and sugar together until creamy in consistency.
This method would create a super cakey and light cake, however, they would become stale and crusty only on day 2. Now, I use oil and the “wet to dry” method. This means you add all of the wet ingredients to the dry ingredients and mix lightly. For me, this creates far more superior cakes and bakes and also, the bakes stay fresher for longer.
As you can probably see, these cupcakes aren’t topped with a mountain of frosting, more like a small mound. I have never been a fan of the huge amounts of frosting on cupcakes that you see nowadays. Sometimes, there is even more frosting than cake! I prefer cake + frosting rather than frosting + cake. Sorry to be a buzzkill!
Feel free to double or even triple the frosting recipe if you prefer a more “liberal” amount of frosting.
Speaking of frosting, this one is amazing. Flavored with tart lemon juice and lemon zest, this frosting will give you the full lemon hit. Please don’t be put off that there is flour in this recipe; I guarantee you won’t taste it. I found this recipe a few months back and it is truly amazing! Just try it!
If you make my Lemon Sunshine Cupcakes Recipe, be sure to take a photo and tag me @onlinefoodblog on Instagram or Twitter. I would love nothing more than to see your creations!
165g Plain flour For the frosting 20g Plain flour The cupcakes should be stored in an air-tight container in the fridge for up to 3 days. Bring to room temperature before eating.
How do you make Lemon Sunshine Cupcakes
135g Caster sugar
1/2 tsp. Baking powder
1/2 tsp. Baking soda
90ml Oil, like sunflower or rapeseed
65g Plain yogurt
1 Eggs and 1 egg white
Zest of 2 lemons
Zest of 1/2 lemon
60g Butter, soften
80g Caster sugar
Juice of 1/2 lemon
Try out our Lemon Sunshine Cupcakes recipe and post your results below in the comments…
165g Plain flour
For the frosting
20g Plain flour
The cupcakes should be stored in an air-tight container in the fridge for up to 3 days. Bring to room temperature before eating.