Sarah's lemon cupcakes
Member recipe

Sarah's lemon cupcakes

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(5 ratings)

Member recipe by


Serves 1 - 12 Cakes

I love baking cupcakes and this is a mix of a few recipes i've tried. Really yummy citrus icing gives them a tang.

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  • Cake ingrediants
  • 110g butter
  • 110g caster sugar
  • 2 eggs
  • 75g self-raising flour, sieved
  • 3 drops lemon extract
  • For the icing
  • 175g icing sugar, sieved
  • 3 to 4 tablespoons of lemon juice from a fresh lemon
  • Lemon rind zest
  • 3 drops of yellow food colouring


    1. Pre-heat oven to Gas Mark 4. Put baking cases into a 12 cake/muffin tray.
    2. Cream the butter and sugar
    3. Beat in the eggs and the lemon extract
    4. Add the flour, beat the mixture until lump free (I use an electric beater).
    5. Place spoonfuls of the mixture into the baking cases and bake for about 20/25 minutes (check with a skewer). Remove from the oven and leave to cool on a cooling rack.
    6. Add lemon juice to the icing sugar, one tablespoon at a time until the icing is smooth but not too runny. Add food colouring.
    7. Spread icing on each cupcake (cakes should be cool), I put a dollop of icing in the centre of each cake, let it settle outwards naturally and push out lightly to edges of the cupcake with a knife. As the cupcake tops are quite moist, you’ll get crumbs in the icing if you spread roughly.
    8. Sprinkle lemon rind on to icing

Comments, questions and tips

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25th May, 2010
Tasted nice, but the amount of sugar gives too flat a cake. I also used a little lemon zest instead of lemon essence.
14th Jan, 2009
This recipe is really easy to follow, I've made them twice now and they're delicious!
10th Jan, 2009
made these cakes yesterday to take to work everyone loved them they did not last long. The icing is lovely made with the lemon juice.
8th Jan, 2009
I tried Sarah's cupcakes over Christmas and I have to say - they may be the best I've tasted! Really tangy and light.
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