
Lemon cupcakes are a great alternative to the classic vanilla and chocolate flavours. Lemon desserts in general are always a solid option in my opinion. They offer not only sweetness, but a tangy citrus to cut through your taste buds.
After vanilla cupcakes, I’d say that lemon cupcakes are the easiest to make. If you’re new to baking, I definitely recommend trying this as a start if vanilla isn’t your thing.
These cupcakes are light, fluffy and quite addictive, so try to eat in moderation! I gifted these to someone for their birthday, and they revealed that they had eaten three for breakfast!
Makes 12 Cupcakes
Ingredients
For the lemon buttercream
- 150g unsalted butter, at room temperature
- 350g icing sugar, sifted
- Juice of 1 lemon
- Zest of 2 lemons
Method
- In a bowl, cream together the butter and icing sugar with an electric whisk for about 3 minutes.
- Add in the lemon juice and zest and continue to whisk for another 2 minutes until light and smooth.
Ingredients
For the cupcakes
- 180g self-raising flour, sieved
- 150g caster sugar
- 150g unsalted butter, at room temperature
- 1/4 tsp baking powder, sieved
- 3 large eggs
- Juice and zest of 3 lemons
- 1 tsp vanilla extract
Method
- Preheat oven to 180ºC (160ºC fan)/ gas mark 4. Line a 12 hole cupcake tray with paper cases.
- In a bowl, cream together the butter and the caster sugar with a wooden spoon or whisk until well combined and pale.
- Beat in the eggs one at a time, then fold in the flour and baking powder.
- Add in the vanilla extract, lemon juice and zest, then mix together until you have a smooth, light cupcake batter.
- Spoon the batter into each case until half to two-thirds full.
- Place in the oven for 15 minutes, or until the cupcakes spring back when tapped gently. Leave to cool.
- When the cupcakes have cooled, spoon the lemon buttercream into a piping bag with a nozzle of your choice. Pipe in a spiral motion.