Lemon Buttercream Cupcakes

Name: Lemon Buttercream Cupcakes
Total time: 1 h
Yield: 12
Ingredients: 0.5 cup unsalted butter; 0.5 cup superfine caster sugar; 2 eggs; 1 teaspoon lemon juice; 1 lemon (finely grated zest); 1.5 cups All purpose flour; 2 teaspoons Baking powder; 0.375 cup Sour cream; 0.5 cup unsalted butter; 2.5 cups powdered sugar; 3.5 ounces Lemon curd; 1 teaspoon lemon juice; 12 Flowers

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Difficulty:

moderate

Difficulty

Preparation:

1 hr

Preparation

Calories:

398

calories

Calories

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Nutritional values

1 cupcake contains
(Percentage of daily recommendation)

Calorie	398 kcal	(19 %)
Protein	3.38 g	(3 %)
Fat	18.25 g	(16 %)
Carbohydrates	55.81 g	(37 %)
Sugar added	32.84 g	(131 %)
Roughage	0.55 g	(2 %)

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more nutritional values

Vitamin A	167.02 mg	(20,878 %)
Vitamin D	0.33 μg	(2 %)
Vitamin E	1.31 mg	(11 %)
Vitamin B₁	0.12 mg	(12 %)
Vitamin B₂	0.13 mg	(12 %)
Niacin	1.3 mg	(11 %)
Vitamin B₆	0.01 mg	(1 %)
Folate	35.83 μg	(12 %)
Pantothenic acid	0.09 mg	(2 %)
Biotin	0.16 μg	(0 %)
Vitamin B₁₂	0.24 μg	(8 %)
Vitamin C	2.8 mg	(3 %)
Potassium	22.91 mg	(1 %)
Calcium	71.51 mg	(7 %)
Magnesium	4.02 mg	(1 %)
Iron	0.86 mg	(6 %)
Iodine	10 μg	(5 %)
Zinc	0.13 mg	(2 %)
Saturated fatty acids	11.04 g
Cholesterol	83.14 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

cupcakes

For the cupcakes: ½ cup
unsalted butter; ½ cup
superfine caster sugar; 2
eggs; 1 teaspoon
lemon juice; 1
lemon (finely grated zest); 1 ½ cups
All purpose flour; 2 teaspoons
Baking powder; ⅜ cup
Sour cream

For the buttercream: ½ cup
unsalted butter; 2 ½ cups
powdered sugar; 3 ½ ounces
Lemon curd; 1 teaspoon
lemon juice

To decorate: 12
Flowers

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Preparation steps

For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.

Beat the butter and sugar in a mixing bowl until light and fluffy.

Beat in the eggs, lemon juice and zest until blended.

Sift in the flour and baking powder and gently fold into the mixture with the soured cream, until well combined.

Spoon into the paper cases and bake for 20-25 minutes until golden and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.

For the buttercream: beat the butter until soft. Sift in the icing sugar and beat well until smooth and creamy.

Beat the lemon curd with the lemon juice until well blended. Beat into the buttercream until smooth.

Spoon the buttercream into a piping bag and pipe on top of the cakes. Decorate with flowers.