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Lemon Cupcakes


This is an adaptation of the vanilla cupcakes.

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  • 125 g butter
  • 125 g caster sugar
  • 2 eggs
  • zest of 2 lemons
  • 125 g self-raising flour
  • juice of half a lemon (plus 1 tbsp extra)
  • 235 g icing sugar
  • 85 g unsalted butter


servings 12
Level of difficulty Easy
Preparation time 20mins
Cooking time 20mins
Cost Budget Friendly


Step 1

Preheat the oven to gas mark 5. Line a cupcake tray with cases.

Step 2

Beat the butter and caster sugar together until pale and fluffy. Beat in the eggs and the lemon zest and then fold in the self-raising flour.

Step 3

Divide between the cupcake cases and bake for 15-20 minutes until golden. Remove from the oven and cool for 5 minutes in the tray. Remove from the tray and cool on a cooling rack.

Step 4

Whilst the cakes are cooking mix 60 g of the icing sugar and the juice of 1/2 a lemon together to make a syrup. When the cakes are cooling (but still warm) use a skewer to poke holes in the top of each cake and then drizzle tsp of syrup over each cake.

Step 5

To make the icing mix the rest of the icing sugar, the unsalted butter and the leftover 1 tbsp of lemon juice together to make a smooth icing. Spread over the cakes and then serve and enjoy!


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