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Lemon cupcakes

Updated: Jan 7

Hollowing out a bit of the sponge and putting in a small spoonful of lemon curd makes this cupcake very moist and tangy. Lemon is always a popular alternative to chocolate or vanilla desserts. The trick is to keep the frosting slightly tart, to temper the sugar.

Ingredients :

  • 120 g plain flour

  • 150 g caster sugar

  • 1½ teaspoons baking powder

  • 2 tablespoons grated lemon zest, plus extra to decorate

  • 40 g unsalted butter, at room temperature

  • 120 ml whole milk

  • 1 egg

lemon frosting

  • 250 g icing sugar, sifted

  • 80 g unsalted butter, at room temperature

  • 2 tablespoons grated lemon zest and a couple of drops of yellow food coloring (optional)

  • 25 ml whole milk

Makes 12


Preheat the oven to 170°C (325°F) Gas 3. Put the flour, sugar, baking powder, lemon zest, and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined Gradually pour in the milk and beat until just incorporated Add the egg to the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).

Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until the sponge bounces back when touched.

A skewer inserted in the center should come out clean. Leave the cupcakes to cool slightly in the tray before turning them out onto a wire cooling rack to cool completely.

For the lemon frosting:

Beat together the icing sugar, butter, lemon zest, and food coloring, if using, in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to a slower speed Slowly pour in the milk, then when it is all incorporated. turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes.

The longer the frosting is beaten, the fluffier and lighter it becomes. When the cupcakes are cold, spoon the lemon frosting on top and decorate with a little lemon zest.


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Glimpse of this tasty cupcake

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