Corner Café

October 31, 2008

Lemon Crème Fraîche Cupcakes

Filed under: Cakes & Cupcakes — SeaDragon @ 12:00 am
Tags: , ,

Crème fraîche is an ingredient that I don’t normally buy because it is very expensive. I think I have only bought it once before, one that was made here in Australia, just so I could see how it tasted like. So it was another rare occasion last weekend when I came across some tubs of crème fraîche imported from France being reduced to less than half its original price in the supermarket because they were a couple of days from their best use-by date. They were priced at just under AUD$7.00 per 200ml-tub, but reduced to just AUD$2.49 per tub. I thought this was a chance to taste the real thing from France so I quickly grabbed a tub. Wow, it was indeed very rich and creamy and with just that slight hint of tanginess. Since I was still very unfamiliar with this ingredient, I searched for a recipe using crème fraîche and decided to bake these crème fraîche cupcakes. They were luscious, soft, fluffy, rich and a definite keeper!


Makes 12 cupcakes

170g butter, softened
200g caster sugar
2 eggs
1 teaspoon lemon extract
1/2 teaspoon vanilla extract

170g plain flour
1/2 teaspoon baking powder
1/4 teaspoon bicarbonate of soda (baking soda)
1/8 teaspoon salt

170g (2/3 cup) crème fraîche

60g butter, softened
120g soft icing mixture, sifted
3 teaspoons lemon juice

Icing flowers for decoration
1. Preheat oven to 180°C. Line a 12-cup muffin tray with paper cups. Sift together flour, baking powder, soda and salt, set aside.
2. Cream softened butter and caster sugar until pale and fluffy. Beat in eggs, one at a time, until well combined. Beat in extracts.
3. Fold in half the sifted flour mixture, then fold in the crème fraîche. When well combined, fold in the remaining flour mixture.
4. Divide batter equally into the muffin cups.
5. Bake for about 25 minutes, or until cooked when checked with a skewer. Remove from oven and let cool.

Freshly baked, each of the cupcakes have a dome top.

After cooling, the surface of the cupcake levelled out.

6. Ice and top with a icing flower on top of each cupcake.

Beat softened butter, icing sugar and lemon juice until smooth.


Taste: Soft, fluffy and luscious
Consume: Best within 3-4 days
Storage: Store in airtight container at room temperature, or in the refrigerator in hot weather
Recipe Reference: ‘Lemon Crème Fraîche Cake’ by Debra Ponzek


  1. SD,
    this looks delicious…any substitute for creme fraiche? I don’t think I can find one here in Kuching.

    Comment by delia — November 4, 2008 @ 12:52 pm | Reply

  2. delia,
    I think you can substitute using sour cream, but it is more tangy than creme fraiche, so I’m not too sure if it will work well. The other option is to make your own creme fraiche, there should be recipes on the net if you google for it.

    Comment by SeaDragon — November 5, 2008 @ 7:40 pm | Reply

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