Lemon cupcakes with frosting
Light, zesty lemon cupcakes topped with smooth lemon buttercream, baked until fluffy and finished with a fresh citrus kick.
Updated : 01 January, 2026
Easy
About 20 min.
Ingredients
For the cupcakes
200 grams
Butter
200 grams
Sugar
3
Eggs
200 grams
Self-raising flour
0.5
Lemon
tablespoon
Milk
For the buttercream icing
250 grams
Powdered sugar
125 grams
Butter
0.5
Lemon
1 tablespoon
Milk
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 180C. Line a 12-hole cupcake tin with paper cases.
Step 2
In a large bowl, use an electric mixer to beat the butter and sugar together until pale, light and fluffy.
Step 3
Add the eggs one at a time, beating well after each addition until fully incorporated. If the mixture begins to curdle, add a tablespoon of the flour to bring it back together. Stir in the lemon zest.
Step 4
Using a large metal spoon, gently fold in the flour until just combined and no streaks remain. Carefully fold in the lemon juice and milk to loosen the batter slightly.
Step 5
Divide the mixture evenly between the paper cases, using about 55g/2oz per case. Bake for 25 minutes, or until the cupcakes are risen and spring back when lightly pressed in the centre. Leave to cool in the tin for 5 minutes, then transfer to a wire rack and allow to cool completely.
Step 6
To make the buttercream icing, sift half of the icing sugar into a bowl, add the softened butter and beat until light and creamy. Beat in the remaining icing sugar, followed by the lemon zest, lemon juice and milk, until smooth and spreadable. Using a palette knife or spatula, spread roughly a tablespoon of icing over each cooled cupcake.
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