Lily’s lemon cupcakes

Lily’s lemon cupcakes

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(10 ratings)

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Cooking time

Prep: 20 mins Cook: 20 mins

Skill level

Easy

Servings

Makes 12

Make lots, these will disappear fast says Good Food reader Lily, aged 5

Nutrition and extra info

Additional info

  • Freeze un-iced
Nutrition info

Nutrition per serving

kcalories
289
protein
2g
carbs
34g
fat
17g
saturates
10g
fibre
0g
sugar
25g
salt
0.24g

Ingredients

  • 140g unsalted butter, softened
  • 100g caster sugar
  • zest ½ lemon
  • 2 large eggs, lightly beaten
  • 140g self-raising flour

For the butter cream icing

  • 85g butter, softened
  • 175g icing sugar
  • zest and juice ½ lemon
  • sprinkles or sweets, to decorate

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Method

  1. Heat oven to 180C/160C fan/gas 4. Line a 12-hole bun tin with fairy cake cases. Beat the butter and sugar in a big bowl with a wooden spoon until it is really soft, then add the lemon zest. slowly stir in the eggs, then fold in the flour until it is all combined. Use two teaspoons to divide the mixture between the cake cases. Bake for 18-20 mins until the cakes are golden and springy when you touch them. Cool the cakes on a wire rack.
  2. While you wait for the cakes to cool, make the butter cream icing. Beat the butter until it is really soft. Gradually beat in the icing sugar, lemon zest and juice until it is thick and yummy. Spread the butter cream on top of the cakes with the back of a spoon, then decorate with sprinkles or sweeties.

Recipe from Good Food magazine, July 2011

Comments, questions and tips

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Comments

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gillbh's picture

I used the zest and juice of a whole lemon in the mixture and also in the icing. The cakes came out beautifully lemony. Very delicious. I doubt they will last the night!

winnietherat's picture

Err Shaz. Just you? Yup looks that way. Perhaps the correct ingredients help? Just a thought.

These were great. Good effort Lily. What's next?

shazali's picture
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Is it just me who didnt like these?
Less butter and more icing sugar needed in the topping.
Plus i used plain flour and 2 tsp of baking powder which might be why the cakes werent very soft. Plus have to agree with first comment, sponge needed lemon juice. I wont be making these again.

nicholamarie's picture
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I just made these for my boyfriend who is a massive cake fan. i added a little raspberry in the middle of each cake with kept the cake moist and added a little more zing. I had fun with various decorations as well. Good idea Lily :)

libby0's picture
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Best cupcake recipe ever!!! I normally don't like icing but this was delicious (as well as pretty) lovely refreshing lemon taste. I stuck eggs on top, bringing them to school Easter bake sale.

lizleicester's picture
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Simple and delicious - barely had time to cool before they were all eaten!

michbrothers's picture
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Awesome! Easy recipe, great results. Yummy! :)

melanieg40's picture

My daughter Lilly wants to make these at the weekend...we will report back ;0)

kazzerazzer's picture
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Delicious cakes. Did add extra zest to the butter icing and it is delicious. Tastes like sherbert lemons! Definitely worth baking :-) Made for a New Years Eve party to keep the children happy!

nessjjackson's picture
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My 8 year old daughter made these by herself. She thinks they're really easy to make, look lovely and taste yummy!

briznik's picture
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Based on Devine22*'s comment I added a little bit of lemon juice to the cake mixture too.

I would also suggest slightly less butter or more icing sugar in the icing, although the soft stuff was yummy I'd prefer it a little bit thicker.

devine22's picture
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This is a lovely light cake recipe me and my 7 year old son made these on a Sunday afternoon he was more interested in licking the wooden spoon afterwards than making them lol the icing was a lovely taste just needs a little more lemon flavour in the cake mixture well done lily!

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