Lemon Cupcakes with Lemon Buttercream Recipe
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.
Ingredients
- 250 g salted butter (softened)
- 300 g granulated white sugar
- 3 medium free range eggs (large free range )
- 3 tbsp natural yogurt
- 300 g self-raising white flour (self rising flour)
- 1 lemon (rind only (save juice for 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
- 1
--- To make the sponges ---
- 2
Pre-heat the oven to 180C/350F (160C/320F fan assisted. To make the sponges, cream together the butter and sugar.
- 3
Beat in the eggs and yogurt.
- 4
Mix in the flour.
- 5
Add the lemon rind.
- 6
Line the muffin tray with muffin cases.
- 7
Divide the mixture evenly between them.
- 8
Bake for about 25 minutes until springy on top. Transfer to a wire rack to cool completely.
- 9
--- To make the lemon buttercream frosting ---
- 10
Put the cubed and softened butter in a bowl.
- 11
Add the icing sugar, milk and lemon juice and beat until fluffy and pale.
- 12
Transfer into a piping bag fitted with a star nozzle.
- 13
Pipe generous swirls on top of each muffin.
- 14
Top with your choice of decorations.
- 15
Serve with breakfast on Mother's Day morning - they're a sweet, zingy winner.
Cook it from the original
This recipe comes from amummytoo.co.uk. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on amummytoo.co.uk