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Tasty & Easy Lemon Cupcakes

  • Prep Time 15min
  • Cook Time 20min

If you love lemon, then our moist lemon cupcakes are perfect for you! They’re so easy to make, you can turn them out whenever you fancy something sweet. These fluffy lemon cupcakes are super simple – all you need to do is add some lemon zest, a bit of lemon juice, Flora, caster sugar, two medium eggs, and flour (with baking powder to give it a lift) to a mixing bowl. Once this is ready, beat well and divide into cases to bake until springy.

Don’t forget, the secret finishing touch to these delicious lemon cupcakes is our sour-sweet lemony buttercream icing!

There’s no doubt about it, with these delicious yet easy lemon cupcakes you will taste a bright, citrusy flavour in every bite. Follow the 3 steps below to make them:

Method

  1. Place all of the cake ingredients in a mixing bowl. Beat the ingredients with a wooden spoon until it’s well mixed for 2–3 minutes, and then place the mixture in 12 paper cases on a muffin tray
  2. Bake in a preheated, moderately-hot oven (180ºC, 160ºC fan or gas mark 4) on the second shelf from the top for 15–20 minutes. Bake until the cupcakes are soft and springy to the touch, then cool them on a wire tray.
  3. For the icing, place all ingredients together in a mixing bowl and beat together until it’s smooth. Spread our secret sour-sweet lemony buttercream icing evenly over the lemon cupcakes and decorate with some of the lemon zest.

All that’s left to do now is devour these moist lemon cupcakes! But, if you really want to up the lemon game and make your cupcakes even more lemony than they already are, you can always fill the centre of each one with some lemon curd. This ingredient is so good! If you want more incredible lemony recipes like this one, don’t hesitate to try our tasty yet simple lemon drizzle cake. Perfect for everything from parties to everyday teatimes.

Ingredients

~ For the cake ~

  • 115 g (4oz) Flora Original or 115ml Flora Cuisine
  • 115 g (4oz) caster sugar
  • 2 eggs, medium
  • 140 g (5oz) self-raising flour sieved together with ½ tsp baking powder
  • Zest of ½ lemon
  • 1 tbsp lemon juice
  • Lemon zest to decorate

~ For the icing ~

  • 85 g (3oz) Flora Original
  • 225 g (8oz) icing sugar, sieved
  • 1 tbsp lemon juice

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