- Ingredients:
- 4oz (115g) butter
- 4oz (115g) caster sugar
- 4oz (115g) self raising flour
- 2 medium eggs (beaten)
- Zest of 1/2 a lemon
- 1 tablespoon lemon juice
- Lemon Butter Cream/ Frosting
- 5oz (125g) unsalted butter
- 10oz (280g) icing sugar
- 1 tablespoon lemon juice
- Zest of 1/2 lemon
Lemon Cupcakes,
- Easy Lemon Cupcakes Recipe
- Please click on the Stars above to RATE THIS RECIPE
Easy Lemon Cupcake Recipe
This lemon cupcake recipe is simply delicious. Easy to bake with tangy lemon flavoured cup cakes and lemon flavoured buttercream icing / frosting. If you prefer orange cupcakes simply substitute the lemon juice and zest with orange juice and zest.
- Pre-heat the oven to 160°C fan , 180°C , 350°F/ gas mark 4. Put 12 muffin cases into a muffin/ bun tray
- Cream together the butter and sugar using a wooden spoon or an electric mixer (this should only take approx 3 minutes using an electric hand mixer)
- Add the eggs, lemon zest, 1 tbsp lemon juice and sifted flour – mix thoroughly
- Carefully spoon the mixture into the cupcake cases, filling them to about two thirds full
- Bake in the oven for 15-20 minutes, until the cupcakes are golden and slightly raised
- To check they are cooked insert a skewer into the centre of one of the cakes – it should come out clean. If the mixture is stuck to the skewer return the cakes to the oven and cook for a further 5 minutes or until the skewer comes out clean.
- Remove from the oven and leave in the tins to cool for approx 10 minutes then transfer to a wire rack to cool completely.
Topping
Lemon Butter Cream/ Frosting
- Place butter, 1 tbsp lemon juice & lemon zest in a large mixing bowl, and beat using a wooden spoon or an electric mixer until soft
- Gradually sift in the icing sugar mixing well after each addition (the more you beat the lighter and fluffier the frosting will be)
Comments
If you’re not using the butter cream/ frosting straight away it can be stored for up to a week if stored in the fridge. Once removed from the fridge it should be left for at least an hour to obtain room temperature
Orange Cupcakes
For orange cupcakes, simply substitute the lemon zest and lemon juice with orange zest and orange juice and decorate accordingly
Have you baked our lemon cupcakes? We’d love to know your thoughts and suggestions? Please leave a comment below.
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Welcome to The Cake Recipe, founded by Sharon, a passionate baker and mum of two, living in rural Lancashire. 
Just made these – lovely. I had to add a little milk as I found the batter a little stiff but they are beautifully light. Haven’t iced them yet but the other half has already snaffled two of them!
Great to hear your lemon cupcakes were lovely! Hope the icing also turned out well – Sharon
This recipe is really good! Icing is amazing and I had no problems making them. I decorated them with sugar pearl balls and they looked really pretty
Glad you liked our recipe
Hi, thanks so much for your lovely comment. Glad to hear your cupcakes turned out so well. Would love to know how you get on with the chocolate cupcakes. Kind regards Sharon -The Cake Recipe Team
I had 3 attempts of cupcakes without much success and then came across this website, the lemon cupcakes where so easy to make and were far better than any I had tried. The icing was also delicious, I will definately use the recipe again. I am now going to attempt the chocolate! Many thanks.