Name: Lemon Cupcakes with Lemon Buttercream Icing and Sprinkles Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 35 min
Cuisine: British
Ingredients: 180 g caster sugar; 180 g butter, room temperature; 3 eggs; 180 g self-raising flour; Zest of 2 lemons; 150 g butter; 300 g icing sugar, sieved; 1-2 tsp lemon juice; 2-3 tbsp sprinkles

Jump to Recipe· 4.3 from 49 reviews

If you’re anything like me and adore bright, zesty flavors that brighten up your day, then you’ll absolutely love this Lemon Cupcakes with Lemon Buttercream Icing and Sprinkles Recipe. These cupcakes are a wonderful balance of tangy lemon zing and sweet, creamy buttercream, topped with colorful sprinkles for that extra touch of fun. Perfect for any occasion, they’re as delightful to look at as they are to eat, making them a total showstopper in your dessert lineup.

Ingredients You’ll Need

The image shows a flat lay of baking ingredients arranged on a white marbled surface. There are two bright yellow lemons on the left side next to a blue packet of British self-raising flour with black text. To the right of the flour, a pink packet of icing sugar for buttercream and icings stands upright. Above these, a golden yellow butter block wrapped partially in silver foil is placed. To the right of the butter, there is a small white bowl filled with yellow granules. Below the bowl, a small clear glass jug holds cream. In the lower right corner, a small greenish-white bowl is filled with white granulated sugar. Three brown eggs are scattered around the bottom half of the image. The whole setup appears bright with natural lighting. Photo taken with an iphone --ar 4:5 --v 7

Simple, fresh, and absolutely essential ingredients come together beautifully in this recipe. Each element plays a key role, whether it’s lending sweetness, zing, texture, or that creamy finish that makes these lemon cupcakes unforgettable.

Caster sugar: Provides the perfect sweetness and helps create a tender crumb in the cupcakes.
Butter (room temperature): Adds richness and moisture, making every bite melt-in-your-mouth soft.
Eggs: Bind the ingredients together and give structure to the cupcakes.
Self-raising flour: Ensures the cupcakes rise beautifully and stay light and fluffy.
Lemon zest: Packs vibrant citrus flavor that wakes up the whole recipe.
Icing sugar (sieved): Gives the buttercream its silky sweetness without any lumps.
Lemon juice: Adds a fresh, tangy note that balances the sweetness of the buttercream perfectly.
Sprinkles: Add a playful, colorful finish that’s irresistible and festive.

How to Make Lemon Cupcakes with Lemon Buttercream Icing and Sprinkles Recipe

Step 1: Prepare Your Oven and Cases

First things first, preheat your oven to 160℃ fan (320℉), or 180℃ (350℉), Gas Mark 4. Then line a cupcake tin with 12 paper cases – having them ready makes the next steps a breeze.

Step 2: Cream Butter and Sugar

Beat your room temperature butter and caster sugar together until they become pale, light, and fluffy. This step is key for creating that soft, tender texture in your cupcakes, so be patient and use a wooden spoon or electric whisk to get it just right.

Step 3: Add Eggs, Flour, and Lemon Zest

Crack in all the eggs, sift your flour in, and add the bright lemon zest. Gently fold everything together until just combined. The lemon zest infuses the batter with an irresistible citrus pop that makes these cupcakes stand out.

Step 4: Portion the Batter

Use a spoon or better yet, an ice cream scoop, to evenly distribute the batter into the cupcake cases. This ensures your cupcakes bake evenly and look uniform, which is so satisfying.

Step 5: Bake to Golden Perfection

Bake the cupcakes for 15-18 minutes until they turn a lovely golden color and spring back slightly when touched. Once baked, transfer them to a cooling rack to cool completely before icing.

Step 6: Make the Lemon Buttercream Icing

Beat your butter until it’s soft, pale, and fluffy. Slowly add the sieved icing sugar, continuing to beat until smooth. Finally, stir in the lemon juice to add that zingy freshness. This buttercream balances sweet and tart like a dream.

Step 7: Ice and Decorate

Once the cupcakes are cool, fill a piping bag with your luscious lemon buttercream icing and pipe swirls on top of each cupcake. Scatter sprinkles over the icing to give your cupcakes a cheerful and festive finish.

How to Serve Lemon Cupcakes with Lemon Buttercream Icing and Sprinkles Recipe

The image shows many cupcakes placed closely on a white marbled surface. Each cupcake has one layer of light golden brown cake in a yellow paper cup. On top is a thick, swirled layer of creamy, pale yellow frosting shaped like soft peaks. The frosting is decorated with small yellow sprinkles scattered on top and around the cupcakes on the surface. The light shines softly on the cupcakes, making the colors warm and inviting. photo taken with an iphone --ar 4:5 --v 7

Garnishes

While the sprinkles are charming on their own, you could also add finely grated lemon zest or even a small lemon twist on top of the buttercream for a more elegant touch. Fresh mint leaves can add a nice, subtle herbaceous aroma that pairs beautifully with lemon.

Side Dishes

These lemon cupcakes pair wonderfully with a light afternoon tea spread. Think along the lines of chamomile tea or a refreshing glass of iced tea with fresh mint. For a more indulgent treat, serve alongside fresh berries or a simple fruit salad for a burst of natural sweetness.

Creative Ways to Present

Set these cupcakes on a tiered cake stand for an eye-catching centerpiece at a party. If you want to add a bit of whimsy, place each cupcake in decorative wrappers or tie little colorful ribbons around each cupcake liner. For a fun twist, you can even mini lemon slices or edible flowers next to each cupcake for a garden party vibe.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is always a good problem), store the cupcakes in an airtight container at room temperature for up to 2 days. Keeping them covered prevents the buttercream from drying out and preserves their freshness beautifully.

Freezing

You can freeze the cupcakes without icing for up to 3 months. When ready to enjoy, thaw them at room temperature. It’s best to ice them fresh after thawing to keep the buttercream smooth and luscious.

Reheating

For a freshly baked feel, warm the cupcakes gently in the microwave for 10-15 seconds before adding the buttercream icing. This little trick enhances the softness and lets the flavors shine even more.

FAQs

Can I use regular flour instead of self-raising flour?

You can, but you’ll need to add baking powder to help the cupcakes rise. Use about 2 teaspoons of baking powder per 180 grams of regular flour for the best results.

Is it necessary to sieve the icing sugar?

Sifting the icing sugar prevents lumps in your buttercream, resulting in a smoother, creamier texture that feels heavenly on the palate.

Can I make this recipe dairy-free?

Yes! Substitute the butter with a plant-based alternative and use a suitable egg replacer. Keep in mind that the texture may vary slightly, but the lemon flavor will still be bright and delicious.

What’s the best way to get even cupcake sizes?

Using an ice cream scoop ensures each cupcake is perfectly portioned. It’s an easy trick that leads to uniform baking and a beautiful presentation.

Can I add lemon juice to the batter as well?

You could, but be careful not to add too much as it can affect the cupcake’s texture. The zest is the star for flavor, while the lemon juice shines best in the buttercream icing.

Final Thoughts

There’s nothing quite like the joy of biting into a soft, fluffy lemon cupcake crowned with silky lemon buttercream and a sprinkle of fun. This Lemon Cupcakes with Lemon Buttercream Icing and Sprinkles Recipe is a sure-fire way to brighten your day and impress friends and family alike. So go ahead, grab your ingredients, and let’s get baking these little bursts of sunshine!