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.
Everything you need
- 1½ cups (188 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- ½ cup (113 g) unsalted butter, softened
- ½ cup milk
- 2 large eggs
- 2 tbsp lemon zest
- 2 tbsp lemon juice
- 1½ tsp baking powder
- ¼ tsp fine salt
Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.
Method
-
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.
For this step
- 1 cup (200 g) granulated sugar
- 2 tbsp lemon zest
- 2 tbsp lemon juice
-
Beat the butter and lemon sugar until pale and fluffy, about 3 minutes.
For this step
- 1 cup (200 g) granulated sugar
- ½ cup (113 g) unsalted butter
- 2 tbsp lemon zest
- 2 tbsp lemon juice
-
Beat in the eggs one at a time, then the lemon juice.
For this step
- 2 large eggs
- 2 tbsp lemon zest
- 2 tbsp lemon juice
-
Mix the flour, baking powder and salt. Add in three parts, alternating with the milk, mixing just until smooth.
For this step
- 1½ cups (188 g) all-purpose flour
- ½ cup milk
- 1½ tsp baking powder
- ¼ tsp fine salt
-
Divide between the cases and bake for 18 to 21 minutes until springy and a skewer comes out clean. Cool fully.
-
Top with lemon buttercream: beat ½ cup (113 g) butter, 2 cups (240 g) powdered sugar and 1 tbsp lemon juice.
For this step
- 1 cup (200 g) granulated sugar
- ½ cup (113 g) unsalted butter
- 2 tbsp lemon zest
- 2 tbsp lemon juice
- 1½ tsp baking powder
Baker's tips
- Rub the zest into the sugar. It draws out the citrus oils for far more lemon flavour.
- Don't 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.
More to bake
A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.