Description
Delicious lemon cupcakes topped with creamy buttercream icing and colorful sprinkles.
Ingredients
Scale
- 180 g Caster sugar
- 180 g Butter (Room temperature)
- 3 Eggs
- 2 tbsp Milk
- 180 g Self raising flour
- 2 Lemons (Zest only)
- 150 g Butter
- 300 g Icing sugar (Sieved)
- 1–2 tsp Lemon juice
- 2–3 tbsp Sprinkles
Instructions
- Preheat your oven to 160℃/320F fan, 180℃/350F, Gas Mark 4.
- Put 12 cupcake cases into your tin ready.
- Cream your room temperature butter with your sugar until it’s pale, light and fluffy, using a wooden spoon or an electric hand whisk.
- Add all of the eggs, along with the milk, sift in the flour and add in the lemon zest, then mix together until everything is well combined.
- Spoon equal amounts of mixture into your cupcake cases. (I use an ice cream scoop as this gives the perfect amount and ensures some uniformity.)
- Bake for about 15-18 minutes until the cakes are golden and slightly bouncy to the touch. Then leave them to cool on a cooling rack.
- Now make the buttercream icing. Beat your butter until it’s pale, light and fluffy.
- Beat in your sieved icing sugar and add in the lemon juice.
- Once the cakes are cooled, pop your buttercream into a piping bag and pipe on the icing. Scatter over the sprinkles.
Notes
- Ensure all ingredients are at room temperature for best results.
- Do not overmix the batter for light and fluffy cupcakes.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg