Lemon Cupcakes


by: lovehomemade

This lemon cupcake is delicious and for me its soft and smells good. Got this from The Cupcakes book and easy to whip up.


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serves: 12

4oz self-rising flour, sifted

1/2 tsp baking powder, sifted

4oz butter, softened

4oz caster sugar

2 eggs, lightly beaten

1/2 finely grated rind of lemon

2 tbsp milk


3oz unsalted butter, softened

6oz icing sugar, sifted

1 tbsp lemon juice

Nutrition Facts
Lemon Cupcakes

Servings Per Recipe: 12

Amount per Serving

Calories: 259

  • Total Fat: 14.4 g
  •     Saturated Fat: 8.9 g
  •     Trans Fat: 0.5 g
  • Cholesterol: 63.6 mg
  • Sodium: 194.8 mg
  • Total Carbs: 31.1 g
  •     Dietary Fiber: 0.3 g
  •     Sugars: 23.6 g
  • Protein: 2.2 g

how is this calculated?

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1.  Mix all the dry ingredients then add the wet ingredients, using an electric mixer beat together till smooth.

2.  Spoon the mixture into your paper cups. Bake in the preheated oven for 15-20 minutes or until risen, golden and firm to the touch. Since I am using Bakery Express these are done within 8 minutes. Transfer to a wire rack to cool.

3.  To make the buttercream, put the butter in a bowl and beat till fluffy. Add the sifted icing sugar and the lemon juice and beat together till smooth and creamy. I place mine in the refrigerator before piping to the cupcake.

4.  Choose your piping tip, spoon your buttercream to the piping bag then start piping.

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