Sunday, June 16, 2013

Lemon Cupcakes and Lemon Frosting with Plum Compote Filling

Summer's here, so why not utilize all of those plump, juicy-ripe lemons from your backyard?

The plum filling was a sporadic kind of thing that I decided later; I happened to have an excess of (also sour!) green plums, so I turned them into compote! It accentuated the cupcake with a tart sweetness that left my mouth tingling from its awesomeness. Yum!

So don't be a sour puss- pucker up for some delicious lemon cupcakes!

(inspired by Laura Vitale, "Laura in the Kitchen")

Makes one dozen cupcakes

For the cupcake

1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup sugar
8 tbls unsalted butter, softened
2 eggs
1/2 milk (I used soy milk)
2 tsp freshly grated lemon zest
1 tbl fresh lemon juice
1/2 tsp vanilla extract

1. Cream the butter and eggs together. Add in the sugar, and beat until the mixture is lightly-colored. 
2. Add in the vanilla extract, lemon zest, lemon juice, and milk.
3. Add the flour, baking powder, and salt into the wet ingredients. Stir with a whisk until just combined.
4. Preheat oven to 350ºF. Line cupcake tin with cupcake liners. Spoon in batter into the liners.
5. Bake for 20-22 minutes. Take them out, and set aside to cool. Prepare the lemon buttercream frosting.

For the frosting:
4 tbls unsalted butter, softened
1 tsp lemon zest
1 1/2 tsp lemon juice
1/2 tsp vanilla extract
1 cup powdered sugar
1/2 cup flour

1. Cream butter until light and fluffy. Add in the lemon zest, lemon juice, and vanilla extract.
2. Slowly add in the powdered sugar and flour. Whip until smooth.

For the plum compote:
1/2-1 cup sugar
1/2 cup water
1 tsp vanilla extract
12 small green plums

1. In a small to medium-sized pot, add in the sugar, vanilla, and water. Bring to a boil.
2. Cut the plums into quarter-sized pieces, perhaps even smaller, if necessary. Remove the pits.
3. Add the plums into the pot, and cook over medium-low heat.
4. Stir occasionally, mashing the plums until they soften and break down, 20-30 minutes.
5. Remove from heat and cool.
6. Refrigerate for about 1-2 hours.

Assembling the cupcake:
1. Cut a hole in the middle of the cooled cupcake. 
2. Spoon in about 1/2 tbl of plum compote.
3. Frost the top with the lemon frosting.
4. Garnish with a lemon slice, if desired.

Happy Eating! 


  1. So how did they end up tasting? It seems like it'd be extremely sour if you mixed all that in!

    By the way, nice stock photo of a lemon there at the end, Bex. ;D

  2. I added sugar to the plums when I was making the compote; it sweetened up the plums, and subsequently balanced out the sourness in the lemon cupcakes.