Lily’s lemon cupcakes

Lily’s lemon cupcakes

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(24 ratings)

Prep: 20 mins Cook: 20 mins


Makes 12

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

Nutrition and extra info

  • Freeze un-iced

Nutrition: per serving

  • kcal289
  • fat17g
  • saturates10g
  • carbs34g
  • sugars25g
  • fibre0g
  • protein2g
  • salt0.24g
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  • 140g unsalted butter, softened
  • 100g caster sugar
  • zest ½ lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 2 large eggs, lightly beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 140g self-raising flour

For the butter cream icing

  • 85g butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 175g icing sugar
  • zest and juice ½ lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • sprinkles or sweets, to decorate


  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.

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Comments, questions and tips

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8th May, 2020
Really easy to make with my son and delicious. I also added the juice of half a lemon to the cake mix and the cakes turned out really well. I used caster sugar instead of icing sugar for the icing as that’s all we had and I used half the amount and it was just the right level of sweetness for us.
skerries's picture
11th Apr, 2020
these were lovely my only quibble was that the recipe for the icing was far too large Id half it myself. I would certainly make these again with half the amount of icing. I also added a squirt of lemon juice to the sponge mix as it seemed very stiff Very tasty
Rita veggie foodie
19th Feb, 2019
I made these today and didn't make any changes. The cakes were tasty. They were light and fluffy and didn't last very long once cooled and iced. I shall make these again.
10th Dec, 2016
wow these look amazing !!!!!!
12th Dec, 2015
It was a great recipe very tasty I myself enjoyed making this but the only minus of this recipe is it says it makes 12 but I only managed to make 8 but overall a great treat to make :)
29th Jun, 2015
Fun and easy to make. We used 1 whole lemon. Delicious.
18th Sep, 2013
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!
4th Jun, 2012
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?
10th May, 2012
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.
18th Apr, 2012
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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9th Sep, 2015
These are extra delicious if Chocolate Flake is crumbled on top rather than sprinkles. For adults, add a 1/2 tsp of Limoncello to each cupcake before icing.
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