I love lemon.
Lemon Bars, lemon tarts & lemon chiffon cake to name a few.
These lemon cupcakes, like I’ve mentioned before for the Lemon Cupcakes with Lavender Buttercream, are like little cakes of sunshine.
However, this dessert was more inspired by my love of a bear.
Yes, a bear.
More specifically, an adorable yellow bear who lives in Hundred Acre Wood.
I’ve had a Winnie the Pooh stuffed bear since the second grade. Or, was it the third?
That cuddly bear with a rumbly in his tumbly inspires even today.
It was last year that I found out about January 18th as Winnie the Pooh day and being so in love with the bear, I couldn’t wait to make something this year! Obviously, if you know me, I didn’t come up with an appropriate dessert to make until the last minute!
The Lemon cupcakes are topped with a delicious White Chocolate & Lemon Buttercream. The light, citrus cupcakes with a tender crumb pair wonderfully with the creamy white chocolate buttercream for a refreshing dessert.
If you try out this recipe, please let me know! Tag me on instagram (_littlemiracles_). Feel free to leave a comment below; let me know what you think! I love to hear from you all! Follow me on Instagram: @_littlemiracles_ or just click on the Follow Me! button on the top right hand of the page to get an email every time there’s a post!♥
- 6 tbsp unsalted butter room temperature
- 3/4 cup granulated sugar
- 6 tbsp vanilla extract
- 1 tbsp fresh lemon zest
- 3 nos egg whites large
- 1 1/4 cups all purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup milk room temperature
- 1 tbsp water
- 3 tbsp freshly squeezed lemon juice
- 226 gms unsalted butter room temperature
- 240 gms confectioners' sugar
- 170 gms white chocolate melted and cooled
- 1 tbsp fresh lemon juice + extra
- Pinch of salt
Preheat oven to 180º C/350º F. Line a 12 cupcakes pan with liners and set aside.
Measure all ingredients and set aside. Mix the dry ingredients together in a medium bowl, set aside.
Beat butter and sugar together in a large bowl till light and fluffy. Add the sour cream and beat well.
Pour in the vanilla and lemon zest and mix well.
Halve the seperated egg whites and add one portion and beat well. Add in the remaining egg whites and mix till combined completely.
Add in half of the dry ingredients and combine.
Mix the milk, water and lemon juice together separately and pour into batter. Mix well.
Add the remaining half of dry ingredients and beat well, using a spatula to scrape the sides of the bowl to ensure everything mixes fully.
Pour batter into prepared cupcake liners about 3/4 full. Bake for about 15 minutes, keeping an eye on them and using a toothpick/ cake tester to check if they’re done.
Remove from oven when they’re done and leave to cool for a couple minutes. Place on a wire rack to cool completely.
Prepare buttercream while cupcakes cool.
Beat butter at medium speed until creamy.
Add confectioners' sugar in batches, continuing to whisk until completely combined. Adding all at once will cause the sugar to fly while whisking.
Pour the melted & cooled white chocolate and whisk to combine. Add the 1 tbsp of lemon juice and beat until desired consistency- adding some more lemon juice for a thinner frosting.
Taste and add pinch of salt if needed. I added just a pinch.
If frosting for regular cupcakes, use preferred piping tip. Spoon buttercream into a piping bag and pipe. My favorite icing tip is the 1M Wilton tip.
If making the Winnie the Pooh cupcakes, then colour half of the icing yellow and a quarter dark brown.
Using a large round piping tip, pipe yellow frosting from the center outwards in circles. Using an offset spatula, gently spread icing as smooth as possible.
Using a thin round tip, pipe brown frosting for the eyes & eyebrows.
- If storing in the refrigerator to pipe or frost at a later time, you may need to add a splash of lemon juice once it has reached room temperature to get back the creamy consistency.
- Winnie the Pooh's eyebrows are not over his eyes, but a little to the side.
White Chocolate Buttercream recipe adapted from Also the Crumbs Please.