Coffee Lemon Cupcakes
The first time I made cupcakes, they weren’t a major hit. They tasted alright but looked a bit sad. The next time, which is this one, they still looked a bit funky. But the color was just too beautiful. And I had put too much effort into them to not post about it on the blog. So, I hope your attempt at these Coffee Lemon Cupcakes is better than mine.
However, the recipe is amazing. I am a bit obsessed with coffee as you can see with the number of coffee desserts on my blog. I love the bitterness of coffee balanced with the sweetness in these desserts. While it was the tartness of cherries in my previous recipe, here it is the tangy lemon that perfectly balances with the coffee. The cupcake itself is quite dense and moist, in fact, it is too rich in its taste. And the lemon buttercream frosting is what saves it, making it a delightful little treat.
I do not have a sweet tooth, but this is a recipe that I really liked. It isn’t too sweet and the balanced flavors in it make my heart sing. Also, it is really easy to make. So, if you’re up to trying a new combination of flavors, do try these Coffee Lemon Cupcakes.
For the Cupcake
- 3 tbsp Coffee Powder
- 150g Self Raising Flour
- 165g Unsalted Butter
- 165g Brown Sugar
- 3 medium eggs
- 1 ½ tsp Milk
- 1/8 tsp Salt
- Preheat your oven to 160°C.
- Sift the coffee powder, self-raising flour, and salt in a large bowl. Add the eggs one by one, the milk, the unsalted butter and the brown sugar. Mix until it is fully combined. Do no mix it too much.
- Line the cupcake tin with cases and divide the mixture equally between all of them.
- Bake for 18-20 minutes. Leave the cupcakes to cool in their tins for about 10 mins. Then move to wire rack to cool completely before decorating.
For the Frosting
- 1 cup Unsalted Butter
- 4 ½ cups Icing Sugar
- 2 tbsp Lemon Juice
- 2 tbsp Heavy Cream
- 2 tsp lemon zest
- Pinch of salt
- Beat the butter until it is creamy. Add the icing sugar one cup after another as you keep mixing the butter.
- Add the lemon juice, the heavy cream and the lemon zest. Taste and add the salt if needed.
- Mix until the frosting if frothy. Add more icing sugar if the mixture is too thin. Add more cream if it is too thick.
I added different colors to the icing. You can go for a yellow food color because that’s usually how you’d expect lemon buttercream to look.
Smear your cupcakes with the frosting and feast on them. Or pipe the frosting carefully and take some pretty pictures for your Instagram. The lemon takes away the bitter edge from the cupcake and makes it absolutely delicious. I was pretty satisfied with these Coffee Lemon Cupcakes. Do tell me if you liked them too!