“Lemon cupcakes with lemon buttercream frosting.”
READY IN:
45mins
YIELD:
24 cupcakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat your oven to 175 degrees C, and cream together your butter and sugar till creamy.
  2. Beat in the eggs, vanilla, salt and baking powder and continue beating till the mixture is light and fluffy, then add your lemon zest and juice and beat in for another few minutes.
  3. Add your milk and flour in 3 alternating batches, beating well after each addition. Once all the milk and flour has been added, beat at top speed for about 30 sec - 1 minute or till the mixture is smooth and shiny.
  4. Line your cupcake baking tray with cupcake liners and fill each liner about 1/2 - 2/3 full - it depends on whether you want the cake to peep over the top of the liner, or stay completely contained. I personally prefer to underfill as it means you have a ‘tidier’ cupcake once they’re baked, iced and decorated.
  5. Place your lined and filled cupcake tray into the oven, and bake for 15-20 minutes, or till a toothpick inserted into each cupcake comes out clean.
  6. Remove them from the oven and place on a cooling rack till they have completely cooled. While they are cooling, start to prep your lemon buttercream.

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