Lemon cupcakes with lemon buttercream frosting
Wonderfully zingy lemon sponge combined with lemon buttercream frosting make for a super tasty treat that's a joy to decorate.
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Servings: 12 Cupcakes
For the sponges
- 250 g butter softened
- 300 g sugar
- 3 eggs large free range
- 3 tbsp plain yogurt
- 300 g self raising flour
- 1 Rind of lemon
For the lemon frosting
- 250 g unsalted butter softened
- 680 g icing sugar
- 1 juice of lemon
- 3 tbsp whole milk
- your choice of decorations
To make the sponges
Pre-heat the oven to 180C/350F (160C/320F fan assisted. To make the sponges, cream together the butter and sugar.
Beat in the eggs and yogurt.
Mix in the flour.
Add the lemon rind.
Line the muffin tray with muffin cases.
Divide the mixture evenly between them.
Bake for about 25 minutes until springy on top. Transfer to a wire rack to cool completely.
To make the lemon buttercream frosting
Put the cubed and softened butter in a bowl.
Add the icing sugar, milk and lemon juice and beat until fluffy and pale.
Transfer into a piping bag fitted with a star nozzle.
Pipe generous swirls on top of each muffin.
Top with your choice of decorations.
Serve with breakfast on Mother's Day morning - they're a sweet, zingy winner.
Calories: 8736kcal | Carbohydrates: 1205g | Protein: 60g | Fat: 426g | Saturated Fat: 263g | Cholesterol: 1578mg | Sodium: 2070mg | Potassium: 754mg | Fiber: 7g | Sugar: 972g | Vitamin A: 13340IU | Vitamin C: 19.4mg | Calcium: 362mg | Iron: 5.4mg