Honey and lemon cupcakes

One of the best things about this time of year is that the lemon trees you see dotted around your neighbourhood are absolutely brimming with lemons. And what do you do when you have fresh lemons at your fingertips? Bake, of course!

These fresh and flavoursome honey and lemon cupcakes are a real delight to enjoy on the crisp, cool days we’ve been having lately – they’re the perfect ‘pick me up’. Packed with the deliciously light flavours of fresh honey and lemon from the cake to the icing, these cupcakes are truly special – and still really simple to make!

The delicious flavours of your favourite honey really shine through in these cupcakes, while a dash of lemon in the cake and a generous dollop of lemon curd filling help add a little tang to cut through the sweetness. It’s the perfect combo.

These cupcakes would look beautiful served on EziBuy’s Mutifunctional Glass Stand – it’s without a doubt one of my favourite things at the moment – it’s just so clever!

Ingredients

Honey and lemon cupcakes

• 112g butter, softened
• ¾ cup sugar
• 2 eggs
• 1 ½ cups plain flour
• 1 tsp baking powder
• ½ cup buttermilk (½ cup milk + 1 Tbsp white vinegar)
• ¼ cup honey
• 2 tsp lemon juice
• ½ cup lemon curd, for filling

Honey buttercream

• 150g butter, softened
• 3 Tbsp honey
• 2 cups icing sugar
• 1 Tbsp milk

Method

Honey and lemon cupcakes

1. Preheat oven to 175 degrees Celsius and fill a 12-hole cupcake pan with liners.
2. Place butter and sugar in a large bowl and beat until light and fluffy. Add the eggs one at a time, beating well between each addition.
3. In a small bowl, combine flour and baking powder. Alternate between adding flour mixture and buttermilk to egg mixture, beginning and ending with dry ingredients. Mix well between each addition.
4. Add honey and lemon juice and mix until well combined.
5. Spoon mixture into cupcake cases until ¾ full. Place in oven and bake for 15-18 minutes, or until a skewer comes out clean. Place on a wire rack to cool.
6. Once cool, cut a small wedge out of the centre of each cupcake and set aside. Fill with 1 tsp of lemon curd. Trim the wedges you’ve set aside to thin discs, and place on top of lemon curd to fill the gap.

Honey buttercream

1. Place butter in the bowl of a stand mixer and beat until very pale and creamy. Add honey and mix until well combined.
2. Add icing sugar and milk and beat until smooth and creamy. Pipe onto prepared cupcakes.