Lemon Zest Cupcakes

    30 min

    These will put a tingle on your tongue.


    London, England, UK
    9 people made this

    Serves: 12 

    • 125g softened butter or margarine
    • 125g caster sugar
    • 125g self-raising flour
    • 2 medium eggs (room temperature)
    • 2 tablespoons milk (room temperature)
    • finely grated rind of 1 unwaxed lemon
    • granulated sugar for topping
    • 12 cupcake cases (standard size)
    • Topping
    • granulated sugar
    • juice of the lemon

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat the oven to 190 C / Gas 5. Line a muffin tray with cupcake cases.
    2. Beat the softened butter or margarine with the caster sugar in a bowl until the mixture is light and fluffy. Add the flour, eggs, milk and lemon rind to the bowl and mix until smooth.
    3. Divide the mixture between the paper cases and bake in the centre of the oven for 10-15 minutes, until the cakes have risen and an inserted skewer come out clean.
    4. Remove from tray and place on cooling rack. Immediately sprinkle each cupcake with a generous pinch of granulated sugar. Pierce each cake with a cocktail stick three times on the top and pour over a teaspoon of lemon juice.
    5. Allow the cakes to cool and enjoy!

    How to ice cupcakes

    Watch our How to ice cupcakes video to see how to dress them up or down for any occasion!

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    Reviews & ratings
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    Reviews in English (1)


    Lovely moist cupcakes, nice zesty flavour! I iced them with a lemon glaze and they were delicious!  -  13 Jan 2010