Description
Delight in these easy-to-make Lemon Cupcakes that are tender, fluffy, and bursting with fresh lemon flavor. Perfectly sweetened and topped with a luscious lemon buttercream icing and colorful sprinkles, these cupcakes make a fantastic treat for any occasion.
Ingredients
Cupcakes
- 180 g caster sugar
- 180 g butter, room temperature
- 3 eggs
- 180 g self-raising flour
- Zest of 2 lemons
Lemon Buttercream Icing
- 150 g butter
- 300 g icing sugar, sieved
- 1-2 tsp lemon juice
- 2-3 tbsp sprinkles
Instructions
- Preheat the oven: Set your oven to 160℃/320°F fan, 180℃/350°F conventional, or Gas Mark 4, and prepare your cupcake tin by placing 12 paper cases inside.
- Cream butter and sugar: Using a wooden spoon or electric hand whisk, cream the room temperature butter and caster sugar together until pale, light, and fluffy, ensuring good aeration for a tender crumb.
- Add eggs and dry ingredients: Incorporate all the eggs into the creamed mixture, then sift in the self-raising flour and add the lemon zest. Mix everything thoroughly until well combined and smooth.
- Fill cupcake cases: Using an ice cream scoop or spoon, evenly distribute the batter among the 12 cupcake cases, ensuring uniform sizes for even baking.
- Bake the cupcakes: Bake in the preheated oven for 15-18 minutes until the cupcakes turn golden and feel slightly springy to the touch. Remove and transfer to a cooling rack to cool completely.
- Prepare the lemon buttercream: Beat the butter until pale, light, and fluffy. Gradually add the sieved icing sugar while continuing to beat, then stir in the lemon juice to achieve a smooth, spreadable consistency.
- Ice the cupcakes: Once cooled, fill a piping bag with the lemon buttercream and pipe decorative swirls onto each cupcake. Finally, garnish with sprinkles for a pop of color and fun texture.
Notes
- Ensure butter is at room temperature for smooth creaming.
- You can adjust the amount of lemon juice in the icing according to your taste preference.
- For a more intense lemon flavor, consider adding a teaspoon of lemon extract or a little lemon juice to the batter.
- Use an electric mixer to speed up creaming and mixing steps if preferred.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
