How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Apricot and Lemon Cupcakes?

You need 9 ingredients. The key ingredients include: 5 12 ounces unsalted butter, 1 cup caster sugar, 3 large eggs, beaten lightly, 1 ⅔ cups self-raising flour, sifted, and more.

Is Apricot and Lemon Cupcakes suitable as baking & desserts?

Yes, Apricot and Lemon Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Apricot and Lemon Cupcakes?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot and Lemon Cupcakes Recipe

Name: Apricot and Lemon Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 12 ounces unsalted butter; 1 cup caster sugar; 3 large eggs, beaten lightly; 1 ⅔ cups self-raising flour, sifted; ½ teaspoon baking powder; 1 lemon, zest of, grated; 2 tablespoons lemon juice; 2 tablespoons milk; 1 cup dried apricot, finely chopped

Apricot and Lemon Cupcakes – a delicious recipe with butter, caster sugar, eggs, flour, baking powder, lemon. Easy to follow and perfect for any occasion.

Serves 4 Baking & Desserts

Servings: persons

5 12 ounces unsalted butter
1 cup caster sugar
3 large eggs, beaten lightly
1 ⅔ cups self-raising flour, sifted
½ teaspoon baking powder
1 lemon, zest of, grated
2 tablespoons lemon juice
2 tablespoons milk
1 cup dried apricot, finely chopped

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
1394 kcal
Category
Baking & Desserts

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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Apricot and Lemon Cupcakes

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