Text the ingredients

Terms of Use. We'll send a text with the ingredients and a link to the method for free. If the text is undelivered we will attempt to resend for up to 24 hours. This service involves no registration or subscription.
You should receive a text message shortly.
Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Lemon cupcakes recipe

108 ratings

Whether for a special occasion, afternoon tea or simple baking project to keep the kids busy in the school holidays, these easy lemon cupcakes are a classic recipe worth trying. Light and fluffy lemon cakes are topped with a swirl of zesty lemon buttercream for a double citrus hit. See method

Makes 12
15 mins to prepare and 25 mins to cook
376 calories / serving

Ingredients

125g unsalted butter, softened
125g caster sugar
1 lemon, zested plus 2 tbsp juice
2 eggs
150g self-raising flour

For the buttercream

150g unsalted butter, softened
300g icing sugar
1 lemon, zested, ½ juiced
lemon zest, to decorate

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
1575kj
376kcal 19%
Fat
20g 29%
Saturates
12g 58%
Sugars
37g 41%
Salt
0.2g 3%

of the reference intake
Carbohydrate 48.6g Protein 2.7g Fibre 0.4g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Line a 12-hole cupcake tin with paper cases. Put the butter, sugar and lemon zest in a mixing bowl and beat with an electric whisk (or by hand with a wooden spoon) for 2 mins until light and creamy.
Add in the eggs one at a time, beating well after each addition.
Sieve the flour on top, add the lemon juice and gently mix everything together until combined. Divide the mixture equally between the cake cases, smooth the tops and bake for 25 mins until just firm and lightly golden. Transfer to a wire rack to cool completely.
Meanwhile, make the buttercream. Put all the ingredients in a large bowl and beat with an electric whisk until light and fluffy.
Use a round bladed knife or small palette knife to spread buttercream on top of each cake. Sprinkle with lemon zest just before serving.

Freezing and defrosting guidelines

The cupcakes can be frozen without icing. Leave to cool completely, then arrange on a tray and freeze until solid before packing into freezer bags or a rigid container. Seal, label and freeze for up to 3 months. Leave to defrost in the wrappings or container for about 2 hours at room temperature, then ice as above. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Baking recipes