Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Lemon Cupcakes March 15, 2012

These fresh lemon cupcakes are always popular. Make sure you use really plump juicy lemons for maximum zing!




110g butter, at room temperature

225g caster sugar

2 large eggs

150g self-raising flour, sifted

125g plain flour, sifted

90ml milk, at room temperature

2 Tbsp freshly squeezed lemon juice

1 Tbsp sour cream

Grated zest of 1 lemon (you need 2 tsp)





Preheat the oven to 180C/350F/gas mark 4

In a large mixing bowl cream the butter and sugar until the mixture is pale and smooth.

Add the eggs, one at a time, mixing for a few minutes after each addition.

Combine the two flours in a separate bowl and combine the milk, lemon juice and sour cream in a jug.

Add one-third of the flours to the creamed mixture and beat well. Pour in one-third of the milk mixture and beat again. Repeat these steps until all the flour and milk have been added, incorporating the lemon zest with the last third of flour.

Don’t worry if the mixture starts to curdle: simply add another spoonful of plain flour and beat well.

Spoon the mixture into cupcake cases, filling them to about two-thirds full.

Bake for about 25 minutes until slightly raised and golden brown.

Remove from the oven and leave in the tins for about 10 minutes before placing on a wire rack to cool completely.


For the Buttercream Icing


110g butter

2 Tbsp freshly squeezed lemon juice

Grated zest of 1 lemon (you need 2 tsp)

500g icing sugar, sifted




In a large mixing bowl beat the butter, lemon juice, lemon zest and half the icing sugar until smooth – this can take several minutes with an electric hand mixer.

Gradually add the remainder of the icing sugar and beat again until smooth and creamy.


What do you think, would you make this?

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