Lemon Cupcakes Recipe

Lemon Cupcakes
Lemon Cupcakes
Lemon cupcakes with a strong zesty hit.

Cupcake recipe

serves (12) cook time ( ) preperation ( )

Cake ingredients

  • 1 stick butter, softened
  • ½ c caster sugar
  • 2 large eggs
  • 1 c self rising flour
  • 2 tbs milk
  • 1 tbs lemon zest

Frosting ingredients

  • 1 stick unsalted butter, softened
  • 2 to 3 c powdered sugar
  • 1 lemon, zest and jucie
  • 2 tbs heavy cream


  1. Preheat oven to 350°F. Grease a 12 capacity muffin tin or line the holes with paper cases.
  2. Beat the butter and sugar together in a large bowl until pale and creamy.
  3. Add one egg at a time to the butter mixture and beat for about a minute for each.
  4. Add about half of the flour and stir or beat it in gently.
  5. Add about half the milk and stir or beat in gently until just combined.
  6. Repeat with the remaining flour and milk, adding the zest also, ensuring to not over beat the mixture.
  7. Pour the mixture evenly among the prepared tins.
  8. Bake for 20 to 25 minutes, or until a skewer inserted into the center comes out clean. Transfer to a wire rack to cool.
  9. To make the frosting, cream the butter until smooth and creamy.
  10. Add the remaining ingredients to the butter and mix until light and fluffy. If needed add more powdered sugar to reach desired taste and consistency.
  11. Pipe the frosting onto the fully cooled cupcakes and decorate as desired.