Easy Nigella Lemon Cupcakes Recipe
Discover the delight of baking with this Easy Nigella Lemon Cupcakes recipe, a treat that combines the tangy zest of lemon with the sweet, fluffy texture of a perfectly baked cupcake. This recipe is an ode to the simple joys of home baking, bringing a burst of citrusy sunshine to your kitchen. Whether you're a novice baker or a seasoned pro, these lemon cupcakes promise to be a crowd-pleaser.
Ingredients for the Lemon Cupcakes
For the lemon cupcake sponge, you'll need basic ingredients such as unsalted butter, self-raising flour, golden caster sugar, fresh lemon zest and juice, eggs, and an optional teaspoon of baking powder for extra lift.
The lemon frosting requires a simple blend of unsalted butter, icing sugar, lemon juice, and zest to create a creamy, citrus-infused topping that perfectly complements the cupcakes.
How to Make Lemon Cupcakes
Start by preheating your oven to 180°C (gas mark 6). The process involves creaming together butter and sugar until light and fluffy, then incorporating lemon zest or juice. Eggs are added gradually to the mixture, followed by folding in the flour (and baking powder, if used). The batter is then portioned into cupcake liners and baked until golden. For the frosting, softened butter is beaten until fluffy, then slowly mixed with sifted icing sugar, lemon zest, and juice until smooth.
Storing and Reheating
These cupcakes can be stored at room temperature for up to 2 days in an airtight container or refrigerated for up to 5 days. If you've got leftovers, they can also be frozen for up to 3 months. To reheat, simply warm them in the oven or microwave until just heated through, being careful not to dry them out.
Nutritional Information
Each serving is approximately 200 calories, with 12g of total fat, 25g of carbohydrates, and 4g of protein. This makes them a delightful treat that, when enjoyed in moderation, can fit into a balanced diet.
FAQ about Lemon Cupcakes
Q: Can I make these cupcakes gluten-free? A: Yes, by substituting the self-raising flour with a gluten-free alternative and adding a gluten-free baking powder if needed.
Q: How can I ensure my cupcakes are fluffy and moist? A: Avoid overmixing the batter and ensure your ingredients, especially butter and eggs, are at room temperature before starting.
Q: Can I use bottled lemon juice instead of fresh? A: Fresh lemon juice is recommended for the best flavor, but bottled can be used in a pinch.
Delight in the simple pleasure of baking with these Easy Nigella Lemon Cupcakes, perfect for any occasion or simply as a treat to brighten your day. For detailed instructions and more tips, visit Nigella's official website.