Baking & Desserts
Lemon Butter Cupcakes
Prep 30 mins. /Cook 20 mins.
12 Cupcakes
Easy
Lemon Butter Cupcakes
Method
Cupcakes
- Preheat the oven to 180°C (fan-forced). Line a 12-hole muffin tin with paper cupcake cases.
- Sift the flour, baking powder, bi carb soda and salt into a medium bowl. Whisk to combine and set aside.
- Using a hand or stand mixer with padel attachment, beat the butter, sugar, oil and vanilla on medium - high speed for 2 minutes, or until the mixture is pale, creamy and fluffy. Add the egg and beat for about 30 seconds. Mix in the sour cream until smooth.
- On low speed, add the flour mixture to the butter mixture in three additions, alternating with milk. Once combined, mix briefly on medium high until smooth, taking care not to overmix.
- Divide the batter evenly between the prepared cupcake cases, filling each to two-thirds full.
- Bake for 18 minutes, or until a skewer comes out clean and cakes are lightly golden. Remove from the oven and rest in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Whilst cupcakes are baking, make the lemon butter filling and Swiss meringue buttercream icing.
Lemon Butter
- Combine the sugar and lemon zest in a bowl.
- In a medium saucepan lightly whisk the egg yolks. Add the lemon sugar mixture and whisk until pale and well combined. Slowly whisk in the lemon juice.
- Place saucepan over low heat and cook, stirring constantly with a whisk, until the mixture thickens. Continue stirring until it just begins to bubble and is thick enough to coat the back of a spoon.
- Remove saucepan from the heat and gradually add the butter cubes a few at a time, stirring until completely melted.
- Using a fine sieve, strain the lemon butter into a clean bowl to remove the zest and any cooked egg. Immediately cover with cling wrap that touches the butter surface.
Icing
- Combine the sugar and egg whites in a heatproof bowl and set it over simmering water (bowl must not touch the water). Stir constantly until the mixture is warm and smooth, reaching 70°C on a thermometer, or until no sugar grains can be felt when rubbed between your fingers.
- Using a stand mixer with whisk attachment, pour the mixture into a bowl and whisk on high speed until stiff peaks form and the mixture and bowl are cool.
- Switch to a paddle attachment and add the butter one cube at a time. Wait until each cube has been incorporated before adding the next.
- Add the vanilla and mix for 8 minutes or until smooth.
Assembly
- Using a small paring knife, cut a small cone out of the centre of each cupcake creating a well of about 2cm deep. Spoon a tsp of lemon curd into each well.
- Fit a piping bag with a round nozzle and fill with buttercream. Pipe swirls of buttercream onto each cupcake.
- Using the back a teaspoon, indent the top of the buttercream and fill the indented area with 1 tsp of lemon curd.
More Tips
- Any remaining lemon butter, cover with cling wrap that touches the butter surface and make sure it is cool before refrigerating. Use as a spread on your favourite bread, pancakes, muffins.
- Icing Tip: If the butter is added before the mixture has cooled sufficiently and the buttercream splits, place the mixing bowl in the fridge for 20 minutes, then return it to the mixer. It will come back together.
IN THIS RECIPE
Chef's Choice Unsalted Cultured Butter
When you really want your pastry and baking to shine, unsalted cultured butter delivers with that sought after creamier fresh tasting butter that is versatile and ensures great results every time. As an unsalted butter, Chef's Choice allows you full control over the seasoning of your dish. Winner of the Champion Butter award at the 2018 Australian Grand Dairy Awards, Western Star Chef’s Choice Unsalted Cultured Butter is a premium quality butter, celebrated for its extra creamy continental taste and texture. Western Star has been Crafting Butter in Victoria since 1926 when the leading butter makers in the Western District came together. Over 95 years later and trusted for generations, Western Star truly is Australia's Favourite
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Which butter should I use to make sweet pastries?
We recommend Chef's Choice - it's higher fat content and creamier finish makes it ideal for sweet pastries.