Go Back

LEMON CUPCAKES WITH SOFT BUTTERCREAM FROSTING

PREP TIME 10 minutes
COOK TIME 15 minutes
TOTAL TIME 25 minutes
servings12
These are absolutely delicious and so simple to bake. I used the tiny foil cups so they are actually just one bite. Perfect for an after school treat.
Ingredients
  • For the cakes:
  • 125 g butter softened
  • 125 g castor sugar
  • 125 g self-raising flour
  • 2 large eggs
  • Finely grated rind of one lemon plus 2 tablespoons juice
  • For the icing
  • 50 g butter or margarine
  • 250 ml sifted icing sugar
  • About 20ml lemon juice
Instructions
  • Set the oven to 190ºC or Gas Mark 5. Beat together the butter and castor sugar in a bowl until well combined, add eggs and lemon rind and juice to the bowl. Sift in the flour and beat the mixture until smooth , then divide it between the paper cases in the bun tray.2. Bake the cakes in the centre of the oven for 15-18 minutes until they are a light colour and have risen. They should also be just firm to the touch in the centre.
  • Remove from the oven and transfer the cakes to a wire rack to cool completely.
  • MAKING THE ICING:
  • Cream butter and icing sugar together. Add lemon juice and mix until smooth .
  • Pipe or spread icing over the cooled cakes.
Recipe Notes
Grate some lemon rind over the cakes or add a little toasted coconut for an interesting look.
Tried this recipe?Mention @thegardeningfoodie or tag #thegardeningfoodie!