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4.86 from 7 votes

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
Course: Desserts and sweet treats
Diet: Vegetarian
Keyword: cupcakes, dessert
Servings: 12 Cupcakes
Calories: 728kcal
Author: Emily Leary

Equipment

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: 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