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Lemon Custard Tart Cupcakes

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Lemon Custard Tart Cupcakes

Published on June 4, 2021
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Cook Time: 45 minutes
Serving Size: 6 servings
    • 429 grams (2 1/2 cups) all-purpose flour
    • 3 teaspoons baking powder
    • 265 grams (1 1/4 cups) caster (superfine) sugar
    • 1/2 teaspoon salt
    • 375 milliliters (1 1/2 cups) of milk
    • 125 milliliters vegetable oil
    • 125 grams butter
    • 2 tablespoons Greek yogurt (can substitute with sour cream)
    • 1 teaspoon vanilla extract
    • 2 large eggs
    • Zest of two lemon
    • 1 batch of cream cheese frosting
    • 1 teaspoon lemon essence
    • 1 teaspoon yellow food dye
    • Pie crust or shortbread cookies (crushed)
      • Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven
      • In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients. Turn mixer on low and allow it to mix for a couple minutes. Add the softened butter and let it mix until it resembles a fine sand like texture.
      • Next combine all milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
      • Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl, add zest of one lemon and mix for another 20 seconds.
      • Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
      • Bake for 20-25 min or until a toothpick inserted comes out clean.
      • Allow them to cool completely on a cooling rack before frosting.
      • Prepare your buttercream frosting by adding yellow food dye and lemon essence and mixing until well combined.
      • To finish off your cupcakes frost in a swirl using a star nozzle.
      • Sprinkle with cookie crushed pie crust


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