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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 Time
30
mins
Cook Time
25
mins
Total Time
55
mins
Course:
Desserts and sweet treats
Diet:
Vegetarian
Keyword:
cupcakes, dessert
Servings:
12
Cupcakes
Calories:
728
kcal
Author:
Emily Leary
Equipment
Large mixing bowl
Wooden spoon
Electric whisk
Weighing scales
Measuring spoons
Kitchen knife
Zester
Citrus juicer
12-hole muffin tray
Muffin cases
Piping bag
Star nozzle
Wire cooling rack
Ingredients
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
Metric
-
Ounces
Instructions
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.
Video
Nutrition
Calories:
728
kcal
|
Carbohydrates:
100
g
|
Protein:
5
g
|
Fat:
36
g
|
Saturated Fat:
22
g
|
Cholesterol:
132
mg
|
Sodium:
173
mg
|
Potassium:
63
mg
|
Fiber:
1
g
|
Sugar:
81
g
|
Vitamin A:
1112
IU
|
Vitamin C:
2
mg
|
Calcium:
30
mg
|
Iron:
1
mg