May 30, 2011

Lemon Cupcakes

These lemon cupcakes are the perfect balance between sweet and sour and are thoroughly addictive! This photo is from a cupcake course I ran for an engagement party. My cupcake is the one with the little pink flower, the rest were decorated by my students!

Lemon Cupcakes
Prep time

Cook time

Total time


Serves: 30

  • 250g butter, softened
  • 1 cup caster sugar
  • Finely grated zest of 2 lemons (I like mine quite intensely lemony, you can use the zest of just 1 if you wish)
  • 4 eggs
  • 2½ cups plain flour
  • ½ tsp baking powder
  • 225g butter, softened
  • 4-5 cups icing sugar, sifted
  • Finely grated zest of 2 lemons
  • 5 tsp freshly squeezed lemon juice

  1. Preheat oven to 180┬░C. Line 24 muffin tins with cupcake papers.
  2. Cream the butter in a large bowl with an electric mixer until soft. Gradually add the sugar and grated lemon zest and beat until the mixture is light and fluffy.
  3. Add the eggs in one at a time, beating between each addition.
  4. Sift in the flour and baking powder and fold into the mixture.
  5. Spoon the mixture into prepared muffin tins and fill approximately ¾ full. Bake for approximately 15 minutes, until risen and golden.
  6. Remove the cupcakes from the tin and place on a wire rack to cool before you ice them.
  1. Cream the butter in a bowl with an 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 (you might not need all the icing sugar)
  2. When the cupcakes are cool, spoon the mixture into an icing bag with a nozzle attached and ice the cupcakes.



  • but butttt .. so much wasted lemon juice!!

    • Good point Kat! With the leftover lemon juice I have never have any problems using it as I love lemons! If I am feeling under the weather than I mix the leftover lemon juice with steeped ginger in hot water and honey. If it’s summer I like to add sugar and ice water for impromptu lemonade. Otherwise I wrap up the lemons in glad wrap and put them in the fridge and use them in the evenings’ meal (in a sauce, drizzled over the top of meat etc)


  • How long is decorating time, and what size nozzle are you using to get such thick icing swirls?

    • It takes me max 10 mins from start to finish to make the icing and decorate – I’d probably advise 15 mins though. For the big swirls I am using an open star nozzle, the biggest I could find at Chef’s Warehouse (approx 2cm wide)

Leave a comment


Find me

Random Posts

Happy International Women’s Day

Happy International Women’s Day

Today is International Women’s Day, a day to celebrate the┬árespect, appreciation and love towards women (although shouldn’t that be every day?!) and honour the struggles of those who have fought [...]

Sydney Food Bloggers Xmas Picnic

Sydney Food Bloggers Xmas Picnic

I woke up early on Saturday morning with a mixture of excitement and stress. It was the day of the Sydney Food Bloggers Xmas Picnic – hooray for catching up [...]

Easter Baking Inspiration

Easter Baking Inspiration

I think Easter has to be one of my favourite holidays – an excuse to eat lots of chocolate, laze about the house (as it always seems to rain) and [...]

Facebook Feed

Latest Tweets

  • loveswahCelebrating Good Friday with steak - posted on 18/04/2014 20:19:31
  • loveswahUgh my blog is down AGAIN and I need to reference a recipe from it. Thank god I have a copy of my… - posted on 17/04/2014 18:42:17
  • loveswahMy walk to work this morning was pretty amazing. Loving these sunny, crisp mornings - posted on 17/04/2014 18:24:00
Top Food Blogs