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Lovely Lemon Cupcakes with a luscious citrusy filling! ðŸ‹

April 18, 2015


Lemons are one of my all time favourite fruits! What’s not to love? A bright yellow outer peel, a juicy inner flesh and it can make any dish tangy and citrusy with just one squeeze. To me they are sunshine in a fruit! 

Today I made my boys one of their favourite treats – lemon cupcakes! But this recipe had an extra suprise. Hidden inside the soft lemony sponge of the cupcake is a gooey citrusy centre, which when bitten into oozes a delicious lemony sauce all over the cupcake. It is so effective yet so simple to make. 

Cupcake Centres are the latest invention from the baking geniuses at one of my favourite makers of baking goods Dr.Oetker! They are super easy to use, so easy that my 4 year old helped me fill my lemon cupcakes with the tangy sauce. Your cupcake will definately be admired and gobbled up in no time! They are available in Salted Caramel and Rich Chocolate too! The scrumptious combinations of cupcake flavours you can make are endless. Read more about these and other baking goodies from Dr.Oetker on my product review posts.

Dr Oetker Suprise Cupcake Centres – Zingy Lemon

I have adapted this cupcake recipe from one of my favourite baking sites but have made it my own thanks to Dr.Oetker’s time saving baking tools. It is not only yummy but healthy too! Yogurt in the recipe will make the cupcakes soft and light, and also limits the amount of butter added. I have also used wholemeal flour.

Ingredients – (makes 12 cupcakes)

– 1 1/2 cups organic wholemeal flour 

– 1 cup granulated white sugar

– 1 sachet of Dr.Oetker baking powder or 1 teaspoon of baking powder

– 1/4 teaspoon salt

– 1/2 cup unsalted butter, at room temperature, cut into small pieces

– 2 large eggs, room temperature

– 1/2 cup plain yogurt, room temperature

– 1 teaspoon of Dr.Oetker’s Sicilian Lemon Extract


– Preheat oven to 180 degrees centigrade. Line a cupcake tin with 12 lightly oiled cupcake cases.

– Beat the flour, sugar, baking powder, and salt until combined. Add the butter, eggs, lemon extract, and yogurt. Beat the wet and dry ingredients together, at medium speed, until the batter is smooth and creamy.

– Evenly fill the muffin cups with the batter and bake for about 20 – 25 minutes or until lightly browned.

– Remove from oven and place on a wire rack to cool. 

Adding the Suprise Cupcake Centres-

– Allow the cupcakes to cool slightly.

– Simply insert the nozzle of the ‘Cupcake Centres’ gizmo into the middle of the warm cupcake and squeeze gently to allow it to fill. 

-One pouch will fill 12 cupcakes. Any left over can be kept in the fridge for 3 days.


Icing the Lovely Lemon Cupcakes –

– 1 cup softened butter

– 2 cups icing sugar

– 1-2 tablespoons milk

This is a basic recipe for buttercream icing which works wonderfully with the tangy citrusy flavour of the cupcakes.

Simply beat the butter until smooth, carefully add the icing sugar a little at a time until incorporated. Use the milk to moisten the mixture if needed.

Finishing touches

Once the cupcakes have been iced, get the kids to help you decorate these lovelies with some colourful toppings. Our current household favourite has got to be Dr.Oetker’s Popping Candy sprinkles which not only brighten up the cakes but bring a wondrful smile to the faces of those eating them! Or regular sprinkles will work just as well!


Enjoy and thanks to those at Dr.Oetker for making baking such a fun and less stressful experience! xxxx

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