Sponge Lemon Cupcakes with Currant Jam

Sponge lemon cupcakes with currant jam inside are fragrant, moist and packed with flavor. The batter, made with whisked eggs, vegetable oil, lemon juice and zest, bakes in 20-25 minutes, while the filling cooks in just five minutes in a saucepan. These are absolutely amazing - recommended!

Sponge Lemon Cupcakes with Currant Jam

Fragrant sponge cupcakes with lemon zest and juice, filled with thick currant jam.

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Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Servings: 12 cupcakes

Ingredients Method

Ingredients

  

Batter

• 3 eggs
• 140 g sugar
• 10 g vanilla sugar
• 220 g wheat flour
• 70 ml vegetable oil
• 30 ml lemon juice
• lemon zest
• 1 pinch salt
• 1.5 tsp baking powder

Filling

• 200 g currants
• 70 g sugar
• 1 tsp cornstarch
• 2 tbsp water

Method

 

1. Put the eggs, salt, sugar and vanilla sugar in a bowl and whisk for 5-7 minutes until pale and fluffy.
2. Pour in the vegetable oil and lemon juice, add the zest, and mix again.
3. Sift in the flour with the baking powder, fold in gently. Divide the batter among the cupcake liners.
4. Bake for 20-25 minutes in an oven preheated to 170-180°C, check for doneness with a skewer. Let the cupcakes cool completely.
5. For the filling, put the currants, sugar and cornstarch dissolved in water into a saucepan, bring to a boil and cook until thickened. Remove from the heat and blend smooth.
6. Let the jam cool, then fill the cupcakes with it.
   

Tips

• Check the cupcakes for doneness with a skewer - it should come out dry.
• Let the cupcakes cool completely before filling them with jam.
• You can use frozen currants for the jam.