lemon cupcakes
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Lemon cupcakes

Cupcakes are a great thing to bake with kids especially if you are not used to baking much yourself. 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.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Snack
Cuisine: British
Keyword: cupcake, lemon
Servings: 12
Author: cookingwithmykids

Ingredients

For the cupcakes

  • 120 g plain flour
  • 150 g caster sugar
  • 1 ½ tsp baking powder
  • 2 tbsp grated lemon zest roughly 1 lemon
  • 40 g butter unsalted, softened
  • 120 ml whole milk
  • 1 egg

For the icing

  • 250 g icing sugar
  • 80 g butter
  • 2 tbsp grated lemon zest
  • 25 ml whole milk

Instructions

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

    Mix the dry ingredients

    • Weigh the flour, sugar, baking powder 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. Mix everything together again for a few minutes until you have a smooth mixture.

    Make the lemon cupcakes

    • Spoon the mixture into your paper cases until they are around 2 thirds full. Using an ice cream scoop can make this 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

    • Weigh the icing sugar, butter, 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.