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Lemon Cupcakes
Lemon Cupcakes
Cupcakes

Lemon Cupcakes

4.3
20 mins
17 mins
Easy
30

Zingy lemon cupcake recipe, yum! A delightful recipe sent in by one of our Recipe Club Members.

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  • Ingredients
  • Method

Ingredients

  • 3 Cups Self-Raising flour
  • ½ tsp salt
  • 1 Cup Unsalted butter, at room temperature
  • 2 Cups Chelsea White Sugar
  • 4 eggs
  • 1 tsp vanilla essence
  • 2 Tbs of lemon zest
  • 1 Cup milk
  • 2 ½Tbs lemon juice

ICING

  • 150g Butter
  • 250g Chelsea Icing Sugar
  • 1tsp Vanilla essence
  • 2tsp Hot water
  • Zest of 1 lemon

Chelsea Products in Recipe

Icing Sugar

Icing Sugar

Icing sugar can also be...
White Sugar

White Sugar

The uniform size of the...
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23

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Method

Preheat oven to 190°C (375°F). Line cupcake tray with 30 paper liners.
Sift the flour and salt together in a bowl. In another bowl, beat the butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.
Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.

Fill the cupcake liners 3/4 with batter, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.

Icing
Place butter and icing sugar into a bowl or food mixer beat well until smooth or creamy. Add vanilla essence, hot water and lemon zest. Beat again until smooth.

Once the cupcakes have cooled, spoon or pipe icing onto them.

Reviews
23

What did you think of this recipe?

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How to Choose SugarFor Baking?
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How to Choose SugarFor Baking?

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