Lemon cupcakes

Print Friendly, PDF & Email

lemon cupcakes

Difficulty: Easy

Time: 30 minutes plus 20 minutes baking

Serves: 12 cupcakes

Ingredients

For the cupcakes
120g plain flour
150g caster sugar
1 ½ tsp baking powder
2 tbsp grated lemon zest (roughly 1 lemon)
40g butter, unsalted, softened
120ml whole milk
1 egg
For the icing
250g icing sugar
80g butter
2 tbsp grated lemon zest
25ml whole milk

You might also like

Red velvet cupcakes

blueberry muffins

Blueberry muffins

lemon bundt cake

Lemon bundt cake

Last week for my birthday Hannah wanted to make me some cupcakes. She got her Daddy to help her, and because we had a spare lemon in the fruit bowl (and because I love lemon flavoured cakes) that was the flavour they made.

Cupcakes are a great thing to bake with kids especially if you are not used to baking much yourself (just like Daddy!). They’re fun and really easy to make. The mix is made really simply in one bowl, and then little chefs get to spoon it into the cases and decorate them when they’re cooled.

Method

Preheat the oven and prepare your tin

Preheat the oven to 180C / 170C Fan / 325F and get your child to line a 12 hole muffin tin with paper cases.

Mix the dry ingredients

Get your child to help you weigh the flour (120g), sugar (150g), baking powder (1 ½ tsp) and lemon zest and add to a large mixing bowl or freestanding mixer.

lemon cupcakes

Measure the butter and chop into small pieces before adding to your bowl.

Mix everything together using the paddle attachment of your mixer, or a hand held electric whisk. Mix it for a minute or so until it resembles breadcrumbs and everything is well mixed.

 

Add the wet ingredients

Measure the milk into a measuring jug. If you have digital scales, it is a lot more accurate and easier to change to the ml settings and weigh your milk. Pour it into your mixer and mix it until it has just combined.

lemon cupcakes lemon cupcakes

Add the egg. Get your child to crack it into a small bowl before pouring it in to your mixing bowl if you are worried about shell falling in.

lemon cupcakes

Mix everything together again for a few minutes until you have a smooth mixture.

Make the lemon cupcakes

Get your child to spoon the mixture into your paper cases until they are around 2 thirds full. We used an ice cream scoop for the first time and found it a lot easier and less messy than normal.

lemon cupcakes lemon cupcakes lemon cupcakes

Bake the cupcakes in the oven for 20-25 minutes. They’re ready when they’ve browned a little and a metal skewer inserted into the middle comes out clean.

lemon cupcakes lemon cupcakes

Leave the cupcakes to cool in the tin for a few minutes before taking them out and leaving them to cool completely on a wire rack.

Ice the lemon cupcakes

Get your child to weigh the icing sugar (250g), butter (80g), and lemon zest and add them to a mixing bowl.

Using the paddle attachment of your mixer or a hand held whisk, mix everything together, slowly at first until the icing sugar and butter is well combined.

Add the milk to your mixture then turn up the speed to high. Beat for 5 minutes or so to make sure the icing is lovely and fluffy.

Decorate your cupcakes

Use a spatula, palette knife or spoon to add the icing to the cupcakes.

lemon cupcakes lemon cupcakes

lemon cupcakes

Please follow and like us:

Leave a Reply

Your email address will not be published. Required fields are marked *