Lemon Crunch Cupcakes

Lemon 5

Hands up if you’re stuffed full of pancakes!

Hands up if you still want more in spite of that fact!

I love pancakes. And these cupcakes are like a classic pancake – with lemon and sugar – in a cake. They’re sort of like a lemon drizzle cake. But as a cupcake. Yum.

Lemon 1

The lemon curd mixed into the batter is just the right amount for a little hint of lemony flavour, and it’s balanced perfectly with the sweetness of the cake. It also adds extra sugar to the mix and makes the top go a gorgeous deep golden brown. And the cakes themselves are so light and airy! Like, seriously. These cakes are so soft, it’s like eating a lemony cloud. You could almost trick yourself into believing they’re healthy. Almost.

Lemon 2

The crunchy sugar-and-lemon topping gives an amazing contrast to the softness of the cake itself, and the tangy-ness works so well with the sweet cake. The whole cupcake is a perfectly balanced work of understated genius.

Lemon 4

They are also incredibly easy to make. The batter uses the all in one method, so no time wasted adding ingredients one by one and beating, etc etc. And you make the topping while the cakes cook and put it on while the cakes are still warm, so you don’t even lose time waiting for them to cool! Adding the topping while the cakes are still warm means it hardens almost straight away and this is what makes it go crunchy.

Lemon 3

I just drooled.

Lemon Crunch Cupcakes

  • 175g butter, softened (or baking spread)
  • 175g golden caster sugar
  • 175g self-raising flour
  • 1 tsp baking powder
  • 3 large eggs
  • 3 tbsp lemon curd

For the topping

  • 100g granulated sugar
  • Grated rind and juice from 1 lemon


  • Preheat your oven to 180°C and line a 12 hole muffin pan with cases
  • Put the butter, sugar, flour, baking powder and eggs into a large bowl, and beat thoroughly until completely combined, then stir in the lemon curd
  • Spoon the mixture into the prepared cases and bake for about 20 minutes until golden brown
  • While the cakes are baking, mix together the topping ingredients
  • When the cupcakes are baked, remove them from the oven and leave to cool for two minutes, then spread topping on each cake. Leave to cool completely in the tray before removing

Hopefully you’ll have a bit of room left after Pancake day to try these! They really are so simple and delicious.

Today’s recipe was another from my favourite recipe book, Easy Cupcakes from Marks & Spencer!


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