I love these zesty little treats with an afternoon cup of tea. Makes 12 cupcakes.


  • 125g (4 ½ oz) butter, softened

  • 125g (4 ½ oz) caster sugar

  • Finely grated zest ½ large lemon (keeping the zest of the remaining ½ lemon for the lemon icing)

  • 2 eggs, beaten

  • 150g (5oz) plain flour

  • ¼ tsp baking powder

  • For the lemon butter icing

  • 75g (3oz) butter, softened

  • 175g (6oz) icing sugar, sifted

  • Finely grated zest of ½ large lemon

  • 1–2 tsp freshly squeezed lemon juice

  • 12 crystallised flowers (optional)


  • 1.

    Preheat the oven to 180ºC (350ºF), Gas mark 4. Line a 12-hole cake tin with 12 paper cases.

  • 2.

    Cream the butter in a large bowl or in an electric food mixer until soft. Add the sugar and grated lemon zest and beat until the mixture is light and fluffy. Gradually add the beaten eggs, then sift in the flour and baking powder and fold into the mixture. Alternatively, whiz all the ingredients together in an electric food mixer.

  • 3.

    Divide the mixture between the paper cases and bake in the preheated oven for 7–10 minutes, until risen and golden. When cooked, the centre of each cake should be slightly springy to the touch. Remove the cakes from the tin and place on a wire rack to cool before you ice them.

  • 4.

    To make the lemon butter icing, cream the butter in a bowl with a wooden spoon or hand-held electric beater until very soft. Gradually add the icing sugar and beat into the butter, along with the lemon zest and enough lemon juice to soften the icing, to a spreadable consistency.

  • 5.

    When the cupcakes are cool, spread a generous heaped teaspoon of lemon butter icing over the top of each one. Decorate with the crystallised flowers (if using).

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 274kj
  • Fat Total 14g
  • Saturated Fat 8g
  • Protein 2g
  • Carbohydrate 35g
  • Sugar 24g
  • Sodium 43mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Report
Easy to make turned out wonderful
Posted by JA43Report
My extended family has a contest cooking a different food a few times a year.. This is husbands, wives, and children. We receive a prize for the best looking, best taste etc., As everyone is saying how lovely these cupcakes are I will try these cupcakes next week b4 the contest. I will try them with a little more baking powder, more milk and lemon juice as a few have suggested. I will let you know. Thanks you
Posted by mumof3Report
Made these today and they were/are lovely. I added a little milk and lemon juice to the batter because I wanted more zing, and I made the icing with home made lemon curd added. Yum!
Posted by KristiReport
omg to die for........