Lemon cupcakes

Sweet, fluffy and zesty, these iced lemon cupcakes are wonderful made for the family for birthday celebrations. They are also wonderful enjoyed as a treat for morning tea with a mug of coffee.

  • 15 mins preparation
  • 25 mins cooking
  • Makes 18 Item
  • Print


Lemon cupcakes
  • 250 gram butter, chopped, at room temperature
  • 1 1/3 cup sugar
  • 4 eggs
  • 2 1/2 cup self-raising flour
  • 2/3 cup milk
  • 1 lemon, finely grated rind and juice
  • grated lemon rind, to decorate
  • 125 gram butter, at room temperature
  • 1 1/2 cup icing sugar
  • 1 lemon, finely grated rind and juice


Lemon cupcakes
  • 1
    Preheat oven to moderate, 180°C (160°C fan-forced). Line 18 recesses in 2 muffin pans with paper patty cases.
  • 2
    In a large bowl, using an electric mixer, cream butter and sugar together until light and fluffy.
  • 3
    Add eggs one at a time, beating well after each addition. Fold in flour alternately with combined milk, juice and rind, beginning and ending with flour. Spoon mixture into prepared cases until 1/4 full.
  • 4
    Bake 20-25 minutes until cooked when tested. Cool in pan 5 minutes. Transfer to a wire rack to cool completely.
  • 5
    To make icing: In a small bowl, using an electric mixer, beat butter until pale. Gradually add icing sugar, juice and rind, beating until combined. Spread over cooled cakes. Decorate with grated rind.


You will need 1/4 cup lemon juice. It is important to use a light hand when mixing cakes to achieve a tender end result. A lemon zester will produce lovely lemon shreds - or remove the coloured skin with a sharp knife and slice thinly. Blanch in boiling water for a few seconds to soften.

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