Lowen Cakes

Key Ingredients You’ll Need

• Unsalted Butter: For rich, tender cupcakes and frosting.
• Granulated Sugar: Just enough sweetness to balance the lemon.
• Cream Cheese: Adds that signature creamy tang to the filling.
• Honey: Natural sweetness with a floral hint.
• Fresh Lemon: Brightens the frosting without overpowering.
• All-Purpose Flour: Simple, reliable structure for perfect cupcakes.

Tips for Perfect Lemon Honey Cupcakes

Don’t Overmix: Stop mixing once the flour is just combined.

Room Temp Ingredients: Helps everything mix smoothly for even texture.

Core Cupcakes Gently: Use a small knife or cupcake corer to hollow the center without tearing.

Cool Completely: Before filling and frosting to prevent melting.

Taste and Adjust: Add a tiny splash more lemon juice to frosting if you want a punchier finish!

FAQ

Can I make the cupcakes ahead of time?
Yes! Bake the cupcakes a day ahead and store them covered at room temperature. Fill and frost before serving.

Can I skip the filling?
You can, but the honey cream cheese center adds such a special texture and flavor that it’s highly recommended.

How do I make them extra lemony?
Add extra lemon zest into the cupcake batter for a bigger citrus hit!

🧊 Storage Tips

• Filled and frosted cupcakes: Store in an airtight container in the fridge for up to 3 days. Bring to room temp before serving for best texture.
• Unfrosted cupcakes: Can be kept at room temp for 1 day or frozen for longer storage.

Ingredients

For the Cupcakes

• 75g (5 tbsp) unsalted butter, melted
• 85g (just shy of ½ cup) granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 75ml (⅓ cup) milk, room temperature
• 105g (¾ cup + 1 tbsp) all-purpose flour
• ½ tsp baking powder
• Pinch of salt

Honey Cream Cheese Filling

• 90g (3 oz) cream cheese, room temp
• 1 tbsp honey
• 3½ tbsp powdered sugar
• ¾ tsp lemon juice
• ½ tsp vanilla extract

Lemon Honey Frosting

• 85g (6 tbsp) unsalted butter, room temp
• 100g (⅔ cup) powdered sugar, sifted
• 1 tbsp honey
• ¾ tsp lemon zest
• ½ tbsp fresh lemon juice
• Pinch of salt
• Optional: tiny splash of milk if needed for texture

Directions

For the Cupcakes

1. Preheat your oven to 175°C (350°F). Line a muffin tray with 6 cupcake liners.
2. In a mixing bowl, whisk together the melted butter and sugar until smooth.
3. Add the egg and vanilla extract, whisking well until combined.
4. Pour in the milk, whisk to incorporate.
5. Sift in the flour, baking powder, and salt. Gently fold until the batter is smooth. Don’t overmix.
6. Divide the batter evenly between the 6 liners—about ¾ full.
7. Bake for 18–22 minutes, or until a toothpick comes out clean and tops spring back when lightly pressed.
8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before filling and frosting.

Notes

For a lighter filling, you can beat 2 tbsp of heavy cream into the honey cream cheese filling.

Use fresh lemon juice, not bottled, for the best flavor.

You can double the cupcake recipe easily for a 12-cupcake batch!