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Desserts Medium

Recipe of Lemon cupcakes

The lemon cupcake is a classic dessert that combines the fluffiness of a sponge cake with the citrus freshness of lemon. This medium-difficulty recipe is perfect for those looking for an elegant and flavorful sweet treat, ideal for family gatherings, afternoon snacks, or celebrations. Its origins trace back to American baking, where cupcakes have become an icon of sweet culture.

Why does this recipe work?

The key lies in the balance of ingredients: butter and sugar provide moisture and sweetness, while lemon juice and zest add a tangy touch that enhances the flavor. The lemon curd filling, made with egg yolks, condensed milk, and lemon juice, adds a creamy texture and a delicious contrast. The final meringue, beaten to stiff peaks, crowns the cupcake with a soft and light cloud.

Variations and tips

  • You can substitute the meringue with a cream cheese frosting for a milder flavor.
  • If you prefer a more intense lemon flavor, add extra lemon zest to the batter.
  • These cupcakes are ideal to serve with coffee or tea, and they keep well in an airtight container for two days.
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Recipe of Lemon cupcakes
Image generated with AI

Prep

40 min

Cook

30 min

Servings

12

Calories

294 kcal

Ingredients

Directions

  1. 1

    Preheat the oven to 180°C.

  2. 2

    In a bowl, whisk the butter with the sugar and vanilla until you get a fluffy cream.

  3. 3

    Add the eggs one by one and integrate well.

  4. 4

    Add the milk, mix and then add the flour, whisking in an enveloping way just until integrated.

  5. 5

    Pour the mixture into cupcake molds with paper capsules or capacilets in the cavities, and bake for 30 minutes or until a toothpick inserted comes out clean, and you get a slightly golden crust.

  6. 6

    Allow to cool on a rack.

  7. 7

    Mix the yolks with the sugar in a small pot and cook in a double boiler for three minutes without stopping whipping.

  8. 8

    Remove from the heat and add the condensed milk, lemon juice, zest and butter. Refrigerate.

  9. 9

    Whisk the egg whites to the point of sighing with the help of an electric mixer together with ¼ cup of sugar.

  10. 10

    With the rest of the sugar, make a thick syrup and add it to the mixture in the form of a thread without it touching the whisk rods.

  11. 11

    Empty the meringue into a bag with a smooth nozzle and set aside.

  12. 12

    With the help of a small nozzle or knife, open a hole in the center of the cupcakes.

  13. 13

    Fill with the lemon cream.

  14. 14

    Cover with meringue and toast it with the help of a blowtorch or the oven grill.

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