Time: 30 minutes plus 20 minutes baking
Serves: 12 cupcakes
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
For the icing
250g icing sugar
2 tbsp grated lemon zest
25ml whole milk
You might also like
Red velvet cupcakes
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.
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.
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.
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.
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.
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.
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.