Light lemon cupcakes

    47 min

    Here is the recipe I use to make beautifully light and delicious lemon cupcakes. I wanted to use cream for a less buttery icing and they turned out perfect!

    11 people made this

    Makes: 30 cupcakes

    • For the lemon cupcakes
    • 375g self-raising flour
    • 1/2 teaspoon salt
    • 225g unsalted butter, at room temperature
    • 400g caster sugar
    • 4 eggs, at room temperature
    • 1 teaspoon vanilla essence
    • 2 tablespoons lemon zest
    • 235ml milk, divided
    • 2 1/2 tablespoons fresh lemon juice, divided
    • For the lemon icing
    • 475ml double cream
    • 90g icing sugar
    • 1 1/2 tablespoons fresh lemon juice

    Prep:30min  ›  Cook:17min  ›  Ready in:47min 

    1. Preheat the oven to 190 C / Gas 5. Line cupcake tins with paper cases.
    2. Sift self-raising flour and salt together in a bowl. In another bowl, beat butter and sugar with an electric mixer until light and fluffy. Beat in eggs, one at a time, beating each egg until incorporated before adding the next. Mix in vanilla and lemon zest.
    3. Gently beat flour mixture into butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix. Fill prepared cupcake cases with cake batter, about 3/4 full.
    4. Bake in the preheated oven until a skewer inserted into the centre of one cupcake comes out clean, about 17 minutes. Let cupcakes cool in the baking tins for about 10 minutes before removing them to finish cooling on a wire rack.
    5. To make the icing: beat double cream in a chilled bowl with an electric mixer set on Low until cream begins to thicken. Add icing sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase mixer speed to High, and beat until icing forms soft peaks, about 5 minutes. Spread on cooled cupcakes; keep any leftovers in the fridge.

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    Reviews in English (398)


    These cakes were just perfect. I wanted to make a cupcake that was light, fresh and not fussy. I think I found the perfect cupcake here. I followed the recipe exactly. The only thing I would say is to fill less that 3/4 full as they really expand and mushroom if you are not careful!!! Learned the hard way first time around and had ugly looking cakes so had to bake again, putting in far less than the recommended amount of mixture.  -  12 Jan 2013


    I usually do not try recipes that have not been reviewed but I was out of time and this was the first 'from scratch' non chocolate cupcake recipe I came across. It was worth it. They were fluffy, not dry, and delicious. Slightly 'crisp' on the outside and moist on the inside. Tasted like they were from a bakery and not from a box. I did make a few substitutions but I don't think it effected it. I did not have self rising flour and used regular white flour but added 1 tsp baking powder for every cup of flour plus added an additional half tsp of salt. I also did not have lemons but used lemon juice (store bought) and halved the amount for the zest. This review is for the cupcake as I had left over frosting and so used that.  -  16 Jul 2009  (Review from Allrecipes US | Canada)


    I did not have self rising flour , so I used all purpose with 1 tsp baking powder for each cup of flour, and used orange juice and orange zest instead of the lemon. Its one of the most delicious and moist cupcakes I have ever made and its one for keeps.  -  24 Jan 2010  (Review from Allrecipes US | Canada)