Lemon Cupcakes with Lemon Buttercream
These wonderfully zingy lemon cupcakes have a tender sponge and a zingy lemon buttercream frosting, making them a super tasty treat that's a joy to decorate.
Servings: 12 Cupcakes
Equipment
- 12-hole muffin tray
Ingredients
For the sponges
- 250 g slightly salted butter softened
- 300 g granulated white sugar
- 3 medium free range eggs large free range
- 3 tbsp natural yogurt
- 300 g white self raising flour (self rising flour)
- 1 lemon rind only (save juice for frosting)
For the lemon frosting
- 250 g unsalted butter softened
- 680 g icing sugar (powdered sugar)
- 1 lemon juice only
- 3 tbsp whole milk
- your choice of decorations
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: 728kcal | Carbohydrates: 100g | Protein: 5g | Fat: 36g | Saturated Fat: 22g | Cholesterol: 132mg | Sodium: 173mg | Potassium: 63mg | Fiber: 1g | Sugar: 81g | Vitamin A: 1112IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg
Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!