Sicily Lemon Swirl Cupcakes. I really like anything citrus and I dislike food that are nauseating sweet, that's why lemon cakes are one of my favorite cakes. These Cinnamon Sugar Swirl Cupcakes are a dream of mine come true! There's cinnamon in the cupcake batter and layers of cinnamon sugar in the cupcake! Then, they're topped with cinnamon frosting and sprinkled with a little more cinnamon and sugar. These raspberry-lemon cupcakes are topped with an easy cream cheese frosting tinted pink with a little raspberry puree.

For those unaccustomed to the mildly nutty flavor of whole-wheat flour (used in these cupcakes), the flavor of the raspberry puree swirled into the lemony cake makes the wheat. These are my favorite lemon cupcakes. They are moist, tender, have the perfect balance between sweetness and tanginess, and are bursting with lemon flavor. You can have Sicily Lemon Swirl Cupcakes using 8 ingredients and 5 steps. Here is how you cook it.

Ingredients of Sicily Lemon Swirl Cupcakes

Prepare 110 g of Softened Butter.
Prepare 110 g of Caster Sugar.
Prepare 2 of Eggs.
Prepare 110 g of Self-raising flour.
Prepare 1/2 tsp of Sicilian Lemon Flavouring.
Prepare of Vanilla Buttercream/Frosting.
It's of Lemon Buttercream/Frosting.
Prepare of Jelly Lemon Sweets for Decoration.

These cupcakes are moist, delicate, and full of lemon flavor. The frosting is a simple classic buttercream, made mostly of butter and sugar. Lemon Cupcakes contain a small pocket of lemon curd. Its tangy sweetness pairs beautifully with the vanilla cupcake and the whipped cream frosting.

Sicily Lemon Swirl Cupcakes instructions

Heat oven to 180C/160C fan/gas 4 and fill a 12 cupcake tray with cases..
Using an electric whisk beat 110g softened butter and 110g golden caster sugar together until pale and fluffy then whisk in 2 large eggs, one at a time, scraping down the sides of the bowl after each addition..
Add ½ tsp Lemon Flavouring, 110g self-raising flour and a pinch of salt, whisk until just combined then spoon the mixture into the cupcake cases..
Bake for 15 mins until golden brown and a skewer inserted into the middle of each cake comes out clean. Leave to cool completely on a wire rack..
Using a piping bag and placing Lemon frosting down the inside of one side of the bag and the lemon frosting down the other side. Then pipe the frosting on top of the cupcakes as desired and top it off with a lemon sweet for decoration..

These Lemon Cupcakes have a surprise waiting inside, a small pocket of lemon curd. I just love how lemon curd has this ability to be tangy and sweet. Light and spongey vegan lemon cupcakes with lemon buttercream frosting. Packed with lemon flavor, deliciously moist and super simple to make. These vegan lemon cupcakes with lemon buttercream frosting and lemon zest are so divine, they are my latest favorite cupcake in the whole entire world.