Lily’s lemon cupcakes

Lily’s lemon cupcakes

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

Difficulty and servings

Easy

MAKES 12

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 20 mins

Freezable

Freeze un-iced

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.

PER SERVING

289 kcalories, protein 2g, carbohydrate 34g, fat 17 g, saturated fat 10g, fibre 0g, sugar 25g, salt 0.24 g

Recipe from Good Food magazine, July 2011.

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Latest comments and suggestions

  • Binder photo Devine22*

    10 July 2011

    Devine22* rated and commented on this recipe

    4 stars

    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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  • Binder photo briznik

    07 August 2011

    briznik rated and commented on this recipe

    4 stars

    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.

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  • Binder photo nessjjackson

    23 November 2011

    nessjjackson rated and commented on this recipe

    4 stars

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

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  • Binder photo Kazzerazzer

    30 December 2011

    Kazzerazzer rated and commented on this recipe

    5 stars

    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!

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  • Binder photo MelanieG

    15 February 2012

    MelanieG commented on this recipe

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

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  • Binder photo bruvvers

    17 February 2012

    bruvvers rated and commented on this recipe

    5 stars

    Awesome! Easy recipe, great results. Yummy! :)

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  • Binder photo lizleicester

    24 March 2012

    lizleicester rated and commented on this recipe

    5 stars

    Simple and delicious - barely had time to cool before they were all eaten!

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  • Binder photo Libby0

    29 March 2012

    Libby0 rated and commented on this recipe

    5 stars

    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.

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  • Binder photo NicholaMarie

    18 April 2012

    NicholaMarie rated and commented on this recipe

    5 stars

    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 :)

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  • Binder photo Shaz

    10 May 2012

    Shaz rated and commented on this recipe

    2 stars

    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.

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  • Binder photo WinnieTheRat

    04 June 2012

    WinnieTheRat commented on this recipe

    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?

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Difficulty and servings

Easy

MAKES 12

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 20 mins

Freezable

Freeze un-iced

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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PER SERVING

289 kcalories, protein 2g, carbohydrate 34g, fat 17 g, saturated fat 10g, fibre 0g, sugar 25g, salt 0.24 g

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