Simple Lemon Cupcakes with Lemon Buttercream
These simple lemon cupcakes are sweet zesty snack and great if you need a mid-afternoon pick-me-up. They're easy to make and perfect with afternoon tea too!
Servings 24
Calories 167kcal
Ingredients
Ingredients for the lemon cupcakes
- 200 g plain flour
- 100 g unsalted butter softened and cut into cubes
- 2 teaspoon baking powder
- 200 g caster sugar
- ½ teaspoon salt
- 3 eggs
- 150 ml milk
- 1 lemon zest and juice
Ingredients for the lemon buttercream
- 200 g icing sugar
- 100 g unsalted butter
- 1 lemon zest and juice
Instructions
- Heat the oven to 180C
- Sift the flour and baking powder into a bowl and then add the butter, the sugar and the salt. Mix together. I used my fingers, a bit like making pastry, until it was like fine breadcrumbs.
- In another bowl add the milk to the eggs and whisk together. Then add this mixture to the first bowl, along with the lemon juice and zest. Whisk everything together.
- Put the cupcake paper cases into cupcake trays and fill each one halfway with the mixture.
- Bake for about 20-25 minutes at about 180C.
- Ideally use a kitchen aid to beat the sugar and icing sugar together. If you don't have one you can cream them together instead. Add a third of the icing sugar to the butter at a time. Add the lemon zest and juice and mix in well.
- When the cupcakes have cooled, either spread the icing on top or use a piping bag.
Notes
Nutritional information is approximate and a guideline only.
Nutrition
Calories: 167kcal | Carbohydrates: 23g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 39mg | Sodium: 60mg | Potassium: 66mg | Sugar: 16g | Vitamin A: 250IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 0.5mg