Ingredients
Method
Preheat the oven to 180C / 170C Fan / 325F and line a 12 hole muffin tin with paper cases.
Mix everything together
- Add the flour, sugar, butter, baking powder, eggs, milk and lemon zest to a large bowl or freestanding mixer.
- Mix everything together using the paddle attachment of your mixer, or a hand held electric whisk. Mix it until it comes together in a smooth batter
Make the lemon cupcakes
- Spoon the mixture into your paper cases until they are around 2 thirds full.
- Bake the cupcakes in the oven for 18-20 minutes. They’re ready when they’ve browned a little and a metal skewer or toothpick 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 juice 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. Mix them for at least 5 minutes until the lemon buttercream icing is light and fluffy.
Decorate your cupcakes
- Use a piping bag, spatula, or palette knife to add the icing to the cupcakes.