How to make…Lemon cupcakes

One of my favourite things is eating cakes, come on who doesn’t. So this is a nice one to get started. Lovely lemon cupcakes.


  • 250g (9oz) butter, softened
  • 250g (9oz) sugar
  • Juice and zest of 1 lemon
  • 4 eggs, beaten
  • 300g (10oz) plain flour
  • 3/4tsp baking powder
  • lemon curd

For the lemon butter icing:

  • 150g (6oz) butter, softened
  • 250g (9oz) icing sugar
  • Juice and zest of 1 lemon
  • 2-3tsp of lemon curd


  1. Preheat oven to 180°C. Line a 12-hole cake tin with 12 paper muffin cases. I actually got about 15 cakes out of this mix.
  2. Cream the butter in a large bowl. Add the sugar and lemon juice and zest. Beat until the mixture is light and fluffy. Gradually add the beaten eggs, then sift in the flour and baking powder and fold into the mixture.
  3. Divide the mixture between the paper cases and bake in the preheated oven for about 20-25 mins, until risen and golden. When cooked, the centre of each cake should be slightly springy to the touch. Remove the cakes from the tin and place on a wire rack to cool before icing them.
  4. While slightly warn place a knife into the centre of each cake to cut a slot, into each slot squirt lemon curd using an icing bag.
  5. To make the lemon butter icing, cream the butter in a bowl, add lemon juice, zest and lemon curd. Gradually add the icing sugar and beat into the butter, keep adding icing sugar until it reaches the desired consistency. Taste and if it doesn’t quite taste right keep adding ingredients until happy.
  6. When the cupcakes are cool, pipe a generous coating of lemon butter icing onto each one.
  7. Go make a cup of tea, and enjoy a cupcake.

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