Lemon Cupcakes

The most refreshing cupcake in the collection. Soft sponge with lemon zest folded through, and a fluffy lemon buttercream that tastes exactly like fresh lemonade. Impossible to have just one.

Ingredients

14 items

Step-by-step method

Family-friendly

Two lists so everyone knows their job — grown-ups handle heat and blades, little hands do the fun bits.

🧒 Little Baker Jobs

🍋 Zest the lemons (with help).
🥣 Measure the flour and sugar.
🥄 Stir the batter together.
🧁 Spoon batter into the cases.

👩 Grown-Up Jobs

🔥 Preheat the oven to 175°C.
🔪 Zest the lemons if little hands need help.
♨️ Bake and cool the cupcakes fully.
🌀 Pipe the buttercream swirls.

Full detailed method

1Whisk flour, baking powder, baking soda and salt.
2Rub lemon zest into the sugar with your fingers.
3Whisk sugar, oil, milk, lemon juice and vanilla.
4Fold wet into dry. Divide between 12 lined cases.
5Bake at 175°C for 18–20 mins until a skewer comes out clean. Cool fully.
6Make the lemon buttercream — always start with the butter alone: put the softened butter in a large bowl. Using an electric hand whisk, or a stand mixer fitted with the paddle attachment, beat on medium-high for 4–5 minutes, scraping the bowl once, until almost white, whipped and airy. With a hand whisk only, beat vigorously for 6–8 minutes.
7On the lowest speed, add the icing sugar a heaped spoonful at a time. Add the fresh lemon juice and zest, then beat back on medium-high for 3–4 minutes until pale, fluffy and completely smooth. Taste — add a touch more juice for a sharper frosting. Pipe generous swirls with a large star nozzle and top with lemon zest curls.

Comments & questions

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Lemon Cupcakes

Ingredients

For the sponge

For the lemon buttercream

Step-by-step method

Comments & questions