Honey and lemon cupcakes

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We are very lucky to have a beautiful, big lemon tree in our garden that’s literally been bursting with fresh lemons every day since we moved in last year – there are so many that the branches hang low under the weight of them all!

It’s so handy having dozens of fresh lemons at your fingertips – especially when you’re baking! As I was looking out at the fruit-laden tree this morning I decided it was time to pluck a couple and do a bit of lemon baking – combine that with the delicious honey toast I was enjoying at the time, and you can see where the idea for these cupcakes came from!

These fresh and flavoursome honey and lemon cupcakes are a real delight to enjoy on the crisp, misty 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!

Last week was National Honey Week, so now’s a great time to pick up your favourite variety of Kiwi honey and get baking – plus let’s be honest, honey is always a good idea! 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.

I hope you enjoy this National Honey Week recipe – happy baking!

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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.

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  • Danielle Anderson

    I want these in my life so much right now Kirsten. You have no idea! 😀
    Alas, I’m doing a stupid sugar-free challenge at work at the moment and I’m not even allowed honey :(
    But I think I know what I’ll be doing once the challenge is over…

    • Kirsten

      Good luck with your sugar-free challenge – I imagine that would be very, very hard! At least you can have these waiting for you at the end 😉