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Sarah's lemon cupcakes
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Sarah's lemon cupcakes

By sarahjane_connett (GoodFood Community)
A star rating of 3.5 out of 5.6 ratingsRate
  • Preparation and cooking time
    • Total time
    • 10 mins cooling time
  • Easy
  • Makes 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.


  • 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


  • STEP 1
    Pre-heat oven to Gas Mark 4. Put baking cases into a 12 cake/muffin tray.
  • STEP 2
    Cream the butter and sugar
  • STEP 3
    Beat in the eggs and the lemon extract
  • STEP 4
    Add the flour, beat the mixture until lump free (I use an electric beater).
  • STEP 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.
  • STEP 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.
  • STEP 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.
  • STEP 8
    Sprinkle lemon rind on to icing

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A star rating of 3.5 out of 5.6 ratings

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