Lemon and Juniper Cupcakes Recipe
These elegant cupcakes blend the bright, citrusy zing of fresh lemon with the piney, aromatic depth of crushed juniper berries. Topped with a silky botanical buttercream, they offer a sophisticated twist on a classic tea-time favorite.
- Prep
- 20 min
- Bake
- 20 min
- Serves
- 12
- Level
- Intermediate
- Per serving
- 315 kcal
Method
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Use a mortar and pestle to finely crush the dried juniper berries until they reach a sandy consistency.
In a large bowl, cream the softened unsalted butter and granulated sugar together until the mixture is pale and fluffy.
Beat in the eggs one at a time, then stir in the lemon zest, fresh lemon juice, and the crushed juniper berries.
Sift the all-purpose flour and baking powder together in a separate bowl.
Gradually add the dry ingredients to the butter mixture, alternating with the whole milk, beginning and ending with the flour.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 18 to 22 minutes, or until the tops spring back when lightly touched and a toothpick comes out clean.
Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Once cold, frost with a lemon-infused buttercream and garnish with a single juniper berry or a twist of lemon peel.
Notes from the kitchen
Lightly toast the juniper berries in a dry pan for 60 seconds before crushing to release their aromatic oils.
For a smoother texture, pass the crushed juniper through a fine-mesh sieve to remove any large woody bits.
Ensure all ingredients, especially eggs and milk, are at room temperature to prevent the batter from curdling.
Add a teaspoon of gin to the buttercream frosting to enhance the botanical profile of the dish.
