Zingy Sunshine

Lemon Cupcakes with Buttercream Frosting

Makes 12 Cupcakes

For the Cupcakes


  • 190g plain flour
  • 1tsp baking powder
  • pinch of salt
  • 200g caster sugar
  • zest of 2 lemons
  • 113g unsalted butter
  • 2 eggs
  • splash of almond extract
  • 125g buttermilk
  • 1tbsp fresh lemon juice

For the Lemon Buttercream

  • 150g unsalted butter
  • 180g icing sugar
  • 1tsp vanilla extract
  • lemon zest
  • fresh lemon juice
  • gel food colouring


  1. Preheat the oven to 180 degrees C and line a 12 hole muffin tin with cupcake cases
  2. In a large bowl, whisk together the flour, salt and baking powder and set aside. In another bowl, combine the sugar and lemon zest and use your fingertips to rub the zest into the sugar until its moist and fragrant. Add the butter and beat until pale and fluffy
  3. Add the eggs one at a time, beating well between each addition. Beat in the almond extract
  4. In a small bowl, whisk together the buttermilk and lemon juice
  5. Add the flour mixture to the butter in two additions alternating with the buttermilk and lemon juice, and beat until just combined
  6. Divide the batter evenly between the muffin cases and bake for 20-25 minutes, until the tops spring back when lightly touched. Remove from the oven and allow to cool completely before frosting
  7. For the buttercream, beat the butter and sugar together until light and fluffy. Beat in the vanilla extract
  8. With the mixer on a low speed, add the lemon juice and lemon extract and beat until the buttercream is fluffy and light. If the frosting is too thin, add some extra sugar





Love J

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