


What’s your favourite fruity cupcake?

INGREDIENTS
For the Cupcakes
- 125 g Butter or Margarine at room temperature
- 125 g Caster Sugar
- 2 Free-range Eggs
- 100 g Self-raising Flour
- ½ tsp Baking Powder
- 2 tbsp Milk
- Zest of One Lemon
- Lemon Curd
For the Icing
- 150 g Butter at room temperature
- 300 g Icing Sugar
- 1-2 tsp Lemon Extract
INSTRUCTIONS
For the Cupcakes
- Pre-heat your oven to 180°c and line a muffin tin with 9 cupcake cases
- Cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time and mix until combined. Then add the milk and lemon zest.
- Sift in the flour & baking powder. Mix until you have a smooth batter.
- Using an ice cream scoop, fill your cupcake cases to 2/3 full ensuring the batter is evenly distributed between.
- Bake in oven for around 15 minutes until they've risen, are golden on top and a skewer comes out clean.
- Once cool enough to touch, transfer to a wire rack to cool completely.
- When completely cool, hollow out a small circle from the top of the cupcakes with a sharp knife. Spoon in enough lemon curd to fill.
For the Icing
- In a medium bowl, mix the butter and icing sugar together until light and fluffy. Add the lemon extract to taste. If you prefer a more intense lemon flavour you can also add a little extra lemon zest to the icing.
- Spread or pipe the icing on top of the cupcakes, covering the lemon curd also.
- Sprinkle with a little yellow sugar or some lemon zest to finish.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
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8 responses
Oooh these look lovely! Lemon just works so well in sponges, its one of my favourites!
I totally agree – I’m a big fan of Lemon Drizzle also!
Before I go, I want to share these cupcakes with you. I chose this recipe because these little cakes seem so sunny and cheerful to me and I could use the extra cheer right now.
These lemon cupcakes would be ideal for a bake sale, and they have just the right about of lemon icing. Simply delicious. Commenting as BritMums Baking Round-up Editor.
Hi Amy, I do sometimes drop a blob of lemon curd into the centre of the batter before baking cupcakes, but this way seems better. Will give it a go.
xx
Just baked these and they were perfect. Moist, light and really easy. I doubled the amount and made 18, everyone loved them. Thank you
The lemon cupcakes were a huge success with me and the family DELICIOUS!
I’m so glad to hear that, Christine!