About this recipe:These cupcakes taste super lemony, perfect for those lemon lovers. You can decide on the amount of lemon zest yourself - it depends on the size of lemons. I always just try the batter and if it's not lemony enough, I stir in a little more zest.
For the cupcakes
150g butter, at room temperature
225g caster sugar
1 teaspoon vanilla extract
juice and zest of 1-2 lemons
300g plain flour
1 level teaspoon baking powder
1/2 teaspoon bicarb of soda
1 pinch salt
300ml soured cream
For the buttercream
270g icing sugar
2 tablespoons lemon juice
a drop of vanilla extract
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Method Prep:20min › Cook:25min › Ready in:45min
Beat the butter with an electric mixer until creamy and light, then stir in the sugar and vanilla. Stir in eggs one by one, stirring well after adding each one. Stir in the grated lemon zest and juice of half a lemon.
Mix the flour, baking powder, bicarb of soda and salt and stir alternately with the soured cream into the batter.
Grease 15 muffin cups or line with paper cases. Preheat the oven to 180 C / Gas 4. This recipe yields 12 cupcakes plus an extra 2-3 cupcakes so that you are still left with a dozen after testing them yourself.
Spoon the batter into the prepared tins and bake in the preheated oven for 25-30 minutes. Push a skewer into the centre of one of the cakes - if it comes out clean, the cupcakes are ready.
Allow the cupcakes to cool in the tins for about 10 minutes and then remove to cool completely on a wire cake rack.
For the buttercream, beat the butter until fluffy, stir in half of the icing sugar (be careful not to get it everywhere!) and then alternately stir in the lemon juice, the milk and the rest of the icing sugar. This produces quite a lot of buttercream, but my kids just lick the buttercream off the cupcakes, so I'm always happy to make extra so they can decorate them again afterwards. Squirt the buttercream with a piping bag or spread it on top of the cupcakes with a knife.
Thanks for sharing this recipe...I love it! It's easy to follow, the cupcakes are light & fluffy and the buttercream frosting is yummy!! I topped mine with a bit of lemon zest & a sprinkle of poppy seeds. - 25 May 2013
Easy to make, light, moist and delicious. I added a little more lemon zest as I like lemony zing, and I took the batch of muffins into work today as a treat. They were gone by lunchtime, with lots of requests for more. Even someone who actually isn't fond of lemon ate two of these very moreish muffins! - 11 Sep 2013