Wednesday, November 11, 2020




Lemon cupcakes are super easy to make and filled with a tangy lemon flavor! Top with cream cheese frosting or enjoy plain… either way, they're irresistible.



  • 3 large eggs
  • 175 g of caster sugar
  • Zest of 1 lemons
  • 175 g unsalted butter / stork
  • 175 g automatic yeast flour


  • 75 g of caster sugar
  • Juice of 2 lemons

Butter cream

  • 300 g icing sugar
  • Juice of 1/2 lemon
  • 150 g unsalted butter (no stork - room temperature)
  • Sprinkles


First, preheat your oven to 180 ° C / 160 ° C and bake 12 cupcakes / muffins / baking tins! I use 12 Iced Jems baking tins on a flat platter!

Then, beat together your butter and sugar until light and fluffy.

Add the flour, eggs and lemon zest and beat until smooth!

Divide evenly between the 12 cupcake cups and bake for 18 to 22 minutes, or until cooked through.

Once out of the oven, whisk together the lemon juice and caster sugar for the fillet, and distribute evenly over the 12 cupcakes.

Let the cupcakes cool completely.

Once the cupcakes are cool - beat your butter at room temperature for a few minutes to make it smooth and pliable - don't use a spread like stork.

Add icing sugar 1/2 at a time and beat thoroughly each time.

Once the icing sugar has entered, beat for 3-5 minutes so that it is nice and fluffy, add the lemon and beat again.

Apply your buttercream on your cupcakes with your favorite piping tip - I used a 2D medium closed star!

Sprinkle with your favorite nuggets! Happy Cooking Time