Lemon Cupcakes

    30 minutes

    Easy lemon cupcakes for a party or morning tea made even more lemony by the lemon juice and sugar topping.

    13 people made this

    Serves: 12 

    • 125g softened butter or margarine
    • 1/2 cup (110g) caster sugar
    • 1 cup (125g) self-raising flour
    • 2 medium eggs (room temperature)
    • 2 tablespoons milk (room temperature)
    • finely grated rind of 1 unwaxed lemon
    • Topping
    • sugar (2-4 tablespoons approx)
    • juice of one lemon

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat the oven to 190 degrees C. Line a muffin tray with patty cups.
    2. Beat the softened butter or margarine with the caster sugar in a bowl until the mixture is light and fluffy. Add the flour, eggs, milk and lemon rind to the bowl and mix until smooth.
    3. Divide the mixture between the patty cups (fill about 2/3 full) and bake in the centre of the oven for 10-15 minutes, until the cakes have risen and an inserted skewer come out clean.
    4. Remove from tray and place on cooling rack. Immediately sprinkle each cupcake with a generous pinch of granulated sugar. Pierce each cake with a toothpick or skewer three times on the top and pour over a teaspoon of lemon juice.
    5. Allow the cakes to cool and enjoy!

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    Reviews in English (1)


    Lovely moist cupcakes, nice zesty flavour! I iced them with a lemon glaze and they were delicious!  -  13 Jan 2010  (Review from Allrecipes UK & Ireland)