Zingy lemon cupcakes
Member recipe

Zingy lemon cupcakes

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(9 ratings)

Member recipe by


Serves 1 - 14 Muffins

These are great for partys of as a snack if you are a bit peckish.

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  • For the cakes:
  • 125g of softened butter
  • 125g of caster sugar
  • 2 medium eggs
  • 100g of self raising flour
  • 2 tbsp of milk
  • 2 lemons
  • For the icing
  • 175g of softened butter
  • 350g of icing sugar


    1. Heat the oven to 180 degrees.
    2. Using a whisk, beat together the butter and the sugar until light and fluffy.
    3. Add the eggs, flour (sifted), milk and the zest of the two lemons and a little squeeze of juice.
    4. Mix everything until it is a smooth mixture.
    5. Spoon one and a half tea spoons of the mix into the cake cases.
    6. Bake in the oven for 10-15 mins.
    7. While they are cooking, make the icing by whisking the butter in a bowl. Then add the icing sugar and mix.
    8. Add the zest if any remaining lemon zest and however much of the rest of lemon juice. (depending how zingy you want them to be)
    9. Put the cakes on a cooling rack to cool. When they have finished cooling, pipe or spread the icing in to the cakes.
    10. You could add a lemon flavour sweet of a small pice of chopped up lemon if wanted. And there you have it, one batch of delicious Zingy lemon cupcakes ready to take to a party or picnic or just to put in a box to save for another day. Make sure you have eaten them in a week or they won't taste as good as they are meant to.

Comments, questions and tips

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Alice Mackenzie's picture
Alice Mackenzie
7th Feb, 2018
I tried it again with the eggs, it was great
28th Oct, 2017
I made 9 cupcakes with this mixture and they came out beautiful. However, next time I will not put the lemon zest in the icing as it blocked the piping nozzles, and also I will use less lemon juice as it made the icing quite loose and more difficult to pipe. However, will definitely make again.
25th Jun, 2017
I adjusted the recipe slightly and it turned out perfect.
22nd Apr, 2017
Brilliant recipe. Love these cupcakes! Made them many times now and they've been great everytime! :)
1st Mar, 2017
Made these buns today, I used equal amounts of flour, sugar and butter though as I was sceptical about using less flour. I was very pleased with the results - lovely, golden, risen and delicious.
8th Feb, 2017
I thought some of these comments were a bit harsh, so I went ahead anyway, added a bit of bicarb and wow, should've listened, I now have some crispy brown lemon cakes...! They're probably salvageable with the icing but I don't think I've ever made such a poor batch of cakes, and that's a real shame.
23rd Oct, 2016
I also made just 9 instead of the 12 and they filled the cases perfectly (thank you for the tip traciemccall). I did add some white glacé icing and edible violas for colleagues at work which also complemented the flavour well. They went down a treat and were still light, fluffy and fresh 2 days later. Will definitely be making these again.
10th Oct, 2016
These turned out absolutely delicious and one of the best cupcake recipes I have used. Got compliments all round for them. I did make 9 instead of 12 out of the mixture.
16th Aug, 2016
Have just finished making these. Not very impressed. I followed the instructions to the letter, and I have ended up with crispy and sunken tops. They were no were near cooked in 10/15 min and took at least 20 to get them cooked through.
4th Jul, 2016
I have just made a batch of these and they are amazingly delicious. I am not a great cake baker but these came out light, fluffy and very tasty. THANK YOU for the great recipe


5th Jun, 2015
Is that 180 degrees F or C?
Alice Mackenzie's picture
Alice Mackenzie
7th Feb, 2018
Remember the eggs