Lemon Cupcakes
Zesty, light sponge topped with tangy lemon frosting.
Before You Start
Bright and fresh, these get their flavour from both lemon zest rubbed into the sugar and a little juice. Rubbing the zest into the sugar releases the oils and makes the whole cupcake smell of lemon.
Instructions
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1
Heat the oven to 175°C / 350°F and line a 12-hole muffin tin. Rub the lemon zest into the sugar with your fingertips until damp and fragrant.
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2
Beat the butter and lemon sugar until pale and fluffy, about 3 minutes.
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3
Beat in the eggs one at a time, then the lemon juice.
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4
Mix the flour, baking powder and salt. Add in three parts, alternating with the milk, mixing just until smooth.
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5
Divide between the cases and bake for 18 to 21 minutes until springy and a skewer comes out clean. Cool fully.
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6
Top with lemon buttercream: beat ½ cup (113 g) butter, 2 cups (240 g) powdered sugar and 1 tbsp lemon juice.
Tools for foolproof bakes
Weighing beats scooping every time. These inexpensive tools make every recipe more reliable.
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💡 Baker's tips
- Rub the zest into the sugar. It draws out the citrus oils for far more lemon flavour.
- Do not overmix once the flour goes in, or the sponge turns tough.
🔀 Make it your own
- Add a spoon of lemon curd into the centre of each before frosting.
- Swap lemon for lime or orange.
📦 Storing & freezing
Airtight at room temperature for 3 days. Unfrosted, they freeze for 2 months.
❓ Frequently asked
Fresh or bottled lemon juice?
Fresh is much brighter and worth it here, and you get the zest too. Bottled works in a pinch but tastes flatter.
Why rub zest into sugar?
The abrasive sugar breaks open the zest and releases its aromatic oils, spreading lemon flavour evenly through the batter.
Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
