Lemon cupcakes recipe

Lemon cupcakes recipe

Zingy lemon cupcakes are my favourite. Why not try a batch? I’m sure they’ll be a favourite with you too!

Ingredients

  • 200 g butter, softened
  • 200 g caster (superfine) sugar
  • 4 large eggs
  • 175 g self-raising flour
  • 1 tsp baking powder
  • 1 lemon, zest and juice
  • 7.1 oz butter, softened
  • 7.1 oz caster (superfine) sugar
  • 4 large eggs
  • 6.2 oz self-raising flour
  • 1 tsp baking powder
  • 1 lemon, zest and juice
  • 7.1 oz butter, softened
  • 7.1 oz caster (superfine) sugar
  • 4 large eggs
  • 6.2 oz self-raising flour
  • 1 tsp baking powder
  • 1 lemon, zest and juice

Details

  • Cuisine: English
  • Recipe Type: Cake
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 20 mins
  • Serves: 12

Step-by-step

  1. Preheat the oven to 180C/160C fan/Gas 4 and line a cupcake tray with cupcake cases.
  2. Cream together the softened butter and sugar until light and fluffy. Add the lemon zest and beat well.
  3. Beat in the eggs one by one until fully incorporated. Add a spoonful of flour at any sign of the mixture curdling, then fold in the remaining flour and the baking powder.
  4. Stir in the lemon juice and mix well.
  5. Fill the cupcake cases two-thirds full.
  6. Bake in the oven for 18-20 minutes until they are lightly golden and springy to the touch.
  7. Cool the cupcakes in the tray for five minutes before removing and allowing to cool completely on a wire rack.

Recipe taken from The Busy Girl’s Guide to Cake Decorating, which readers can buy for the special price of £9.74 (rrp £14.99) with free p&p (UK only). To order please visit www.rucraft.co.uk/R11631 and quote promo code R11631 upon checkout or call RUCraft on 0844 8805851.

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