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Zestive Cupcakes (Zesty and Festive) recipe

  • Serves 10
  • 15 mins to prepare and 20 mins to cook
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Zestive Cupcakes (Zesty and Festive)
Customer recipe by Lauren Peachey
Added 72 months ago

Its quite a fresh tasting recipe thanks to the lemon. I have called it Zestive because of the zesty lemon and the festive cranberries. They also look quite festive as the frosting looks like snow. I used some pink fairy sprinkles to decorate these cakes (as I was making them for a girl who loves pink). I haven't included this in the recipe as it is purely optional and doesn't affect the taste of the cakes in any way. However I included the step which involves using cranberries in the frosting instead and this works really well. This recipe does use a lot of butter but it really is so worth it!

Line a cupcake tin with cake cases. Preheat oven to 180 C

Get a mixing bowl. Cream the butter (240 g) and sugar together until it is soft and fluffy - using a spoon or electric mixer.

Add the eggs one at a time, mix very well after each egg has been added. Tip: If the mixture curdles (looks lumpy) stir in a tablespoon of sifted flour before adding the next egg.

Stir in the vanilla extract, 100 g dried cranberries and 2 tsp lemon zest. Tip: If you like your cakes to be very lemony you can add some of juice from the lemon (about a desert spoonful but you should adjust according your personal preference)

Add a pinch of salt to the flour. Sift the flour into the mixture. Fold the flour into the mixture with a large spoon or spatula.

The mixture is just right when you can hold a spoon of the mixture over the mixing bowl and it drops down quite easily. If it is too thick add a splash of milk (by folding the milk in gently).

Divide between the cake cases giving the mixture room to rise - so about halfway to two thirds up the side of the cake case.

Bake for 16-20 minutes. They are ready when you can stick a skewer into the middle of a cake and it comes out clean.

Make the frosting. Mix together the icing sugar and butter by hand or with an electric mixer. Then add the milk a little at a time. Stirring well in between each time you add a bit. Then add 1 tsp of lemon zest and 1 tbspn of dried cranberries.

When the cakes are cool you can frost them. Divide the frosting between the cakes using a knife or the back of a spoon. If the frosting is a little firm then dip the knife or spoon in hot water before spreading over the cakes. If it is too runny add a little cornflour or more icing sugar.

Eat and enjoy.

190 C is gas mark 5. I used quite large cases, so adjust the time for small cupcakes. If the mixture is really thick then add a little milk to loosen it up.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 400g Unsalted butter
  • 240g Caster sguar
  • 240g Plain flour
  • 3 tsp Lemon zest (quite finely grated)
  • 4 Free range eggs (medium)
  • 1 1/2 tsp Vanilla extract
  • 100 - 120g Dried cranberries
  • 1 tbsp Baking powder
  • 240g Self raising flour
  • pinch Salt
  • 500g Icing sugar
  • 50ml milk

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