Lemon cupcakes recipe – a delicious recipe with butter, caster, eggs, baking powder, lemon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 180C/160C fan/Gas 4 and line a cupcake tray with cupcake cases.
2
Cream together the softened butter and sugar until light and fluffy.
3
Add the lemon zest and beat well.
4
Beat in the eggs one by one until fully incorporated.
5
Add a spoonful of flour at any sign of the mixture curdling, then fold in the remaining flour and the baking powder.
6
Stir in the lemon juice and mix well.
7
Fill the cupcake cases two-thirds full.
8
Bake in the oven for 18-20 minutes until they are lightly golden and springy to the touch.
9
Cool the cupcakes in the tray for five minutes before removing and allowing to cool completely on a wire rack.
863
kcal
Calories
51
g
Fat
88
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 200 g (7.1oz) butter, softened, 200 g (7.1oz) caster (superfine) sugar, 4 large eggs, 175 g (6.2oz) self-raising flour, and more.
Yes, Lemon cupcakes recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
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.
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