Zingy lemon cupcakes
Member recipe

Zingy lemon cupcakes

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(18 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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16th Dec, 2019
A solid four from me. I changed the recipe a little. I used equal quantities of flour, sugar and butter (125g), added a little more milk (36ml), the zest of both lemons and the juice of half a lemon. The extra liquid easily mopped up the flour mixture and I got 15 cup cakes out of the mixture. They needed a little more than 15 minutes but that was probably my oven. Delish!
Ella Preece's picture
Ella Preece
16th Jun, 2019
I swear! This was so difficult it took me an hour and made 7! Never been so disappointed with a recipe, trust me this will owe you big time! I’d recommend Mary berry’s lemon drizzle traybake instead of this. Good effort for a recipe :)
Lisa Polaine's picture
Lisa Polaine
12th Apr, 2019
Just made these and they came out perfectly
21st Feb, 2019
Made these as a gluten free version and were lovely.
Nina Pettersson-Fox's picture
Nina Pettersson-Fox
5th Aug, 2018
Made this today together with my 10 year old. Followed recipe exactly and they came out perfectly fluffy and light. Not huge ones if you aim for around 12 cupcakes but just the right amount of sweet treat once you add the icing.
9th Jul, 2018
Followed the recipe exactly and have sunken cakes that fall apart when you touch them. Still tastes good though...
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! :)


31st Dec, 2019
Whenever I do this recipe the sugar rises to the top and burns. What am I doing wrong?
5th Jun, 2015
Is that 180 degrees F or C?
2nd Nov, 2018
That's 180°C / 350°F or if in the UK and have no idea of either of the latter it's gas mark 4.
Alice Mackenzie's picture
Alice Mackenzie
7th Feb, 2018
Remember the eggs