Classic lemon cupcakes

Cupcakes are perfect for most occasions. These zingy classic lemon cupcakes are ideal for spring & summer tea parties, birthday parties, Mother’s day, Easter, picnics and garden parties. This a the classic, basic recipe - it’s difficult to go wrong it (the secret is to use the same weight of all ingredients). The batter is enough for 6 cupcakes or 12 mini ones. Double/triple the amounts if you need to make a lot of cupcakes. You can decorate them with lemon butter cream or lemon icing (I made mine with icing and used dairy-free margarine instead of butter).

Print Recipe

Prep Time 10

Cook Time 20

Resting Time 4

Total Time 30

Servings: 6 people

Cuisine: British

Calories: 1234

Ingredients Method

Ingredients

100 g of soft butter or margarine
100 g granulated sugar
100 g self-raising flour
Grated zest of half a lemon
2 eggs
For the butter cream: 2 tsp lemon juice 50g butter, 100g icing sugar, zest of half lemon
For the icing: 100g icing sugar 2-3 tbsp fresh lemon juice

Method

Preheat the oven to 180 C degrees. Grease and line a muffin tin or put 6 silicone muffin cases on a baking sheet.
Using an electric hand-held mixer, beat the butter and sugar into a light cream. Stir in the lemon zest.
Add the eggs one at a time, then sift the flour continuously while slowly combining with the mixer.
Transfer the batter into the muffin tin or silicone muffin cases. Bake for approx. 20 minutes, until golden and an inserted skewer comes out clean.
Allow them to cool for 5 minutes them move them to a wire rack.to cool on a grid.
Make the butter cream or icing. When the cupcakes have completely cooled decorate them to your liking (if they’ve risen too high, cut their tops off before icing).
Let the icing/ butter cream set before serving.