Lemon Cupcakes

Last Saturday my nephew turned one. His journey since the time he was conceived in his mommy’s womb has been one big God-adventure and his first birthday gave us every reason to celebrate God’s faithfulness in our family. As a small token of my love I prepared these cupcakes for him. To my complete surprise many guests at the birthday party told me it tasted good and wanted the recipe, which I picked from Joy of Baking. So here it is!


  • 1 cup unsalted butter, softened at room temperature
  • 2 cups granulated white sugar/ icing sugar
  • 6 large eggs
  • 2 tsp vanilla essence
  • Zest of two large lemons (grated outer yellow skin)
  • 3 cups maida
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
Makes 24 medium sized cupcakes
  • In a large bowl beat the eggs until light and fluffy with a hand mixer. Add vanilla essence, milk, butter and icing sugar to it. Beat again.
  • Take a separate bowl and sift maida, salt and baking powder. Add this in three portions to the egg mixture and beat at low speed. Make sure its well combined.
  • Add the lemon zest to the batter and give a stir.
  • Line the cupcake tray with medium sized liners. Scoop the batter in a spoon and fill the liners three fourth. 
  • Preheat the oven for 10 mins at 180C and then bake for 20 – 30 mins until you notice the top of the cake turning light brown. Pierce it with a toothpick and see if its fully baked.
  • Once done, remove from the oven and cool for an hour.
For Butter Cream Icing
I do not follow any particular measurement or proportion. I just take a cup of unsalted butter. Beat it for a couple of minutes. Add a tsp of vanilla essence, a tsp of milk and keep adding icing sugar in portions, beat it until I feel the consistency is good enough!

Chocolate Peanut Butter Cupcakes

I love chocolate cakes. I love peanut butter. What better cupcake can one find than both put together. I found this recipe on Baking Bites and literally spent the whole week looking forward to bake this. My wait turned out to be worthwhile when my cupcakes turned out so incredibly well. The best part of the cupcake is the gooey peanut butter right at the heart of it. 
The cake is so rich that an icing is just not needed and that makes it even easier to make.


  • 1 1/2 cups all purpose flour (maida)
  • 1/2 cup cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 1/3 cups granulated white sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 tbs warm water
  • 3 tsp instant coffee powder
  • 1 tsp vanilla essence
  • 12 tbs peanut butter
Serves 12 Cupcakes
  • Preheat the oven to 180C for ten minutes.
  • Line the cupcake tray with liners.
  • In a large bowl, sift all purpose flour, baking powder and salt.
  • In a separate bowl, whisk together the eggs, sugar and vegetable oil.
  • Take a small bowl. Stir the coffee powder in the warm water with the vanilla essence. Add this to the egg-sugar mixture.
  • Pour the egg-sugar mixture into the flour mixture in three portions whisking until its completely combined.
  • Take one tbs of the cake batter and place it right at the center of each cup, pressing down gently.
  • Scoop a tbs of peanut butter and drop it over the first layer of cake batter.
  • Top the peanut butter with the remaining cake batter such that the peanut butter is fully covered.
  • See to it that the cups are 3/4th full or slightly more.
  • Bake for 20 minutes until cake batter is set. 
  • Cool the cupcakes completely on a wire rack.

Mocha Chocolate Chip Cupcake

I attempted my first cupcake yesterday. It turned out so well that my hands are itching to blog it right away despite a sink full of vessels that needs to be washed. So here I come!

Yesterday I discovered if baking is fun, baking a cupcake is super duper fun. I do not know what got me so excited – whether the cupcake liners or my new icing syringe set or the chocolate chips that I have been hunting for all over Hyderabad for a couple of months (which by the way, I finally found in general bazaar!). I totally enjoyed the whole experience though the second batch of cupcakes had to face some disastrous situations like the liners collapsing along with the batter and a 2 hour power-cut halfway through the baking. Thankfully they tasted just as good as my first batch!

The highlight of the evening was watching my little girl enjoy the cupcake with the icing smeared all over her pretty face! Thank you Maria Chechi for the recipe!


  • 2 eggs
  • 125 gms unsalted butter, softened
  • 1 cup caster sugar (process 1 cup usual sugar in a food processor/mixer until fine, but don’t powder it like icing sugar)
  • 1/2 milk, room temperature
  • 1 tsp vanilla essence
  • 2 tbs instant coffee powder (I used BRU!)
  • 2 cup all-purpose flour (maida)
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup chocolate chips
  • 1.5 cup icing sugar
  • 125 gms unsalted butter, softened
  • 1 tsp instant coffee powder
  • 1 tsp vanilla essence
  • Chocolate chops to decorate
  • Preheat the oven at 180C for 10 minutes just before baking.
  • Line a 12-cupcake tray with the cupcake liners.
  • In a medium sized bowl, beat the eggs lightly and then add the butter, vanilla essence, milk and sugar. Beat till light and fluffy. 
  • In a separate bowl, sieve the all purpose flower, salt, baking powder and coffee powder twice.
  • To this add the wet mixture in three portions. Combining gently after each addition.
  • Once combined, stir through the chocolate chips.
  • Divide the mixture between the prepared cupcake tray. Bake for 30 minutes until risen and firm to touch.
  • Cool at least for an hour before icing.
For Icing
Beat the butter, sugar, vanilla essence and the coffee powder with an electric mixer. Transfer portions of it into a icing cone fitted with the nozzle of your choice and unleash your creativity on the cupcake!